Why not take your favorite desserts and combine them into one great recipe? That’s what I love about this delicious dessert I made last week for some friends who were visiting. We all loved it; shall I dare say we all licked our plates clean? While peaches are still so plentiful, juicy and firm, it is a good time to enjoy them covered in a whole grain, cinnamon spiced oatmeal cookie that literally bakes right on top of the bubbling sweet peaches. I prefer them with the skins on for added fiber, but feel free to peel them if you’d like.
I love to add a little low-fat vanilla ice cream or frozen yogurt because who doesn’t think it tastes so amazing that way? Peaches are one of my favorite fruits. Growing up in Southern California, I enjoyed all kinds of fresh fruits all year round; we were spoiled but didn’t really know it. So now that I live in Idaho with it’s very distinct growing seasons, farmer’s market fresh peaches are only around just a few weeks of the year, unless you want to pay way too much for them later on in the year. I take advantage of our short season and eat lots of peaches, especially on top of my Chobani Greek yogurt in My Go-To Breakfast Dish.
Peaches are loaded with vitamin C, an especially useful vitamin for active folks. Vitamin C helps fight the oxidative stress created by muscles when they’re stressed or pushed to their limits. We get lots of vitamin C from citrus fruits, strawberries, dark green vegetables and even potatoes, Yay for Idaho! Peaches also pack a punch of potassium, a very essential mineral associated with maintaining normal blood pressure. Eating peaches is a treat for me and when I can top it with a scrumptious oatmeal cookie? . . . well it doesn’t get much better than that!
One Year Ago: Grilled Chicken Artichoke Pizza with Herb-Cheese Spread
- Oatmeal Cookie Peach Cobbler
- Cooking Spray
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, softened
- 2 tsp vanilla extract
- 1 large egg
- 1 cup whole wheat pastry flour
- 1 cup old-fashioned rolled oats
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 11 cups sliced unpeeled peaches (about 5 pounds)
- 1/3 cup sugar
- 2 Tbsp whole wheat pastry flour
- 2 Tbsp fresh lemon juice
- Cooking spray
- Preheat oven to 350 degrees F. Coat a 13 x 9-inch baking dish with cooking spray.
- For Cookie Topping: Place sugars and butter in a large bowl of a standing mixer; beat until light and fluffy. Add vanilla and egg; beat well. Combine flour, oats, baking powder, cinnamon and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
- For Filling: Combine sliced peaches, sugar, flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into prepared baking dish. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350 degrees F for 40 minutes or until lightly browned and bubbly.
- If desired, top with low-fat vanilla ice cream or frozen yogurt.