Peach Cobbler With Oatmeal Cookie Topping Recipes

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PEACH COBBLER WITH OATMEAL COOKIE TOPPING



Peach Cobbler With Oatmeal Cookie Topping image

Fresh peaches baked underneath a chew oatmeal cookie and served with vanilla ice cream makes this a true down home recipe. **In the fall you can use apple instead of peaches** You can make this in individual ramekins with one dollop of dough on top of each. *do not over mix the cookie dough or your topping will be tough* cook time does not inclued cooling time.

Provided by Debbwl

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh peaches, peeled, pitted and sliced (I normally use 6 peaches, have also made durring using apples during the fall)
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup sugar
1/4 cup dark brown sugar, firmly packed
1 small egg
1/2 teaspoon vanilla
3/4 cup oats (not instant)
vanilla ice cream

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.

COOKIE-CRUSTED PEACH COBBLER



Cookie-Crusted Peach Cobbler image

This recipe makes a very rich peach cobbler. The crust is very sweet and cookie-like. Serve warm with vanilla ice cream. Definitely not for those watching their weight!

Provided by Cindy Catudal Shank

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 10

8 fresh peaches - peeled, pitted, and sliced
½ cup butter, cut into pieces
½ cup brown sugar
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 cup vegetable oil
1 teaspoon ground cinnamon

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Arrange the peaches in the prepared pan. Scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. Set aside. Mix flour, white sugar, baking powder, and salt in a bowl. Stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches, then sprinkle cinnamon on top.
  • Bake in the preheated oven until the crust is lightly browned, about 45 minutes.

Nutrition Facts : Calories 497.2 calories, Carbohydrate 62.6 g, Cholesterol 51.3 mg, Fat 26.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8 g, Sodium 325.5 mg, Sugar 46.3 g

PEACH-AND-RASPBERRY OAT COBBLER



Peach-and-Raspberry Oat Cobbler image

Rolled oats add texture and richness to the sweet biscuit topping for this easy-to-make cobbler.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h40m

Number Of Ingredients 14

2 1/2 pounds peaches, cut into 1/2-inch wedges (8 cups)
1 1/4 cups (6 ounces) raspberries
3/4 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
1/4 cup rolled oats, plus more for sprinkling
3/4 cup cold heavy cream, plus more for brushing and serving (optional)
Fine sanding sugar, for sprinkling

Steps:

  • Filling:Preheat oven to 375 degrees. Stir together peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
  • Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
  • Bake until bubbling in center and biscuits are golden brown, 1 hour to 1 hour, 15 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.

PEACH COBBLER COOKIES



Peach Cobbler Cookies image

My sister brought me fresh peaches one year, and we decided to make these fruity cookies. They also make fantastic ice cream sandwiches-just put some vanilla ice cream between two cookies for a delicious summer treat! -Anna Miller, Churdan, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped peeled fresh peaches

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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