Friday, October 1, 2010

Have your cobbler and eat it too

I hope you're not sick of peaches yet, because they don't last long. Now is the time to enjoy them at their very best. So I hope you won't mind one more peach recipe.

I was looking for a good cobbler outside the normal biscuity-topped goodness. (Which I like, don't get me wrong.) This cobbler has a delicious, golden, slightly crunchy oatmeal topping that satisfies in a deep-down way when paired with cool, creamy vanilla ice cream.

So... sufficient to say that I am a big fan. You will be too.

Oatmeal Cookie Peach Cobbler
Adapted from Cooking Light

1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter, softened
2 tsp. vanilla
1 egg
1 c. flour, lightly spooned into measuing cup and leveled off (use whole wheat flour in part or in whole, if desired)
1 c. rolled oats
1/2 tsp. cinnamon
1/2 tsp. baking powder

6 c. peaches, peeled and sliced
1/3 c. sugar
2 Tbsp. flour
1 Tbsp. lemon juice

Cream together butter and sugars until light and fluffy. Add vanilla and egg and mix until incorporated.
In a separate bowl, combine flour, oats, cinnamon and baking powder. Gradually add this to the wet ingredients until fully blended. Cover with plastic wrap and chill for at least 30 minutes.

For filling, toss peaches with sugar, 2 Tbsp. flour, and lemon juice until coated.

When ready to bake, spray 9x9" pan (or large cast-iron skillet, if you have one) with non-stick spray. Spread out peach mixture evenly along the bottom of the pan and drop oatmeal mixture by tablespoons on top (I used a 1" cookie scoop).

Bake at 350 for 40 minutes, or until lightly browned and bubbly.

Serve warm with vanilla ice cream. Delish!

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