Crunchy Oatmeal Topping Peach Cobbler Recipes

OATMEAL CRISP PEACHES

Steps:

• Preheat the oven to 400˚ F. Butter a 9-by-13-inch baking dish. Stir together the oats, flour, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in the melted butter until the mixture resembles a coarse crumble.
• Gently press the oat mixture onto the cut sides of each peach.
• Arrange the peaches in the baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool 15 minutes. Serve with ice cream and a drizzle of dulce de leche.

OATMEAL CRUMB TOPPING

Steps:

• Melt butter.
• Add brown sugar, flour and oatmeal.
• Mix well and sprinkle over favorite dessert.

CRUNCHY OATMEAL TOPPING PEACH COBBLER

Steps:

• Crunchy Oatmeal Topping Peach Cobbler Recipe 6 cups fresh or frozen peach slices, peeled and pitted 1/2 cup brown sugar, packed 1/4 cup unbleached (organic) flour 1 Tablespoon lemon juice 1 cup unbleached flour 3/4 cup brown sugar 3/4 cup rolled (organic) oatmeal 1 teaspoon (organic) ground cinnamon 4 ounces (organic) (1 stick) butter, cold, cut in 8 pieces How To Make Peach Cobbler Preheat oven to 350 degrees F. Butter a 9" X 9" glass baking pan or 2 quart stoneware baking dish. Set aside. In a large bowl, toss peeled and pitted ripe peach slices with 1/2 cup brown sugar, 1/4 flour and lemon juice and arrange in prepared baking dish. Set aside. Combine 1 cup flour, 3/4 cup brown sugar, oatmeal and cinnamon in the bowl of a food processor, and pulse until blended. With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like coarse meal. Spread topping ingredients evenly over the peaches and bake at 350 degrees for 30-40 minutes or until peaches are bubbling through and the topping is starting to brown. Remove from oven and cool for 15 minutes or more before serving. Serve warm with Sweetened Whipped Cream ( or your choice of ice cream! Refrigerate any leftovers if there are any left! Serves 6. This Peach Cobbler Recipe can be jazzed up by adding blackberries, raspberries or cherries for color, sliced almonds and almond extract for taste or pure maple syrup for sweetness. Experiment with different fruits and spices. Substitute apples for the peaches and voilà! Apple cobbler

CRISP PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
• Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
• Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
• Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
• Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

PEACH COBBLER WITH OATMEAL COOKIE TOPPING

Steps:

• Preheat oven to 350 degrees F.
• To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
• Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
• Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make cookie topping.
• Whisk flour, baking soda, baking powder and salt; set aside.
• Combine butter, sugar, brown sugar, egg and vanilla with a hand mixer on low.
• To cream, increase speed to high and beat until fluffy and the color lightens.
• Stir the flour mixture into the creamed mixture until no flour is visible, stir in oats just till incorporated. **Over mixing develops the gluten, making the cookie topping tough.**.
• Remove peach filling from oven and drop cookie dough onto peaches in 6 equal-size spoonful's.
• Return cobbler to oven and bake 30 to 40 minutes or until cookie topping is golden brown.
• Cool 10 minutes or more; serve warm with vanilla ice cream.

CRUNCHY CRUST PEACH COBBLER

Steps:

• Combine peaches (drained), cornstarch or clear jel and sugar; place in a greased 13-in. x 9-in. baking dish.
• For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in stiff egg whites - this is a kind of a crumbly dough. Drop and then spread over peaches.
• Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Serve with whipped topping or a dusting of powdered sugar.