Oatmeal Cookie Peach Cobbler

Oatmeal Cookie Peach Cobbler 1

Oatmeal Cookie Peach Cobbler

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.

Oatmeal Cookie Peach Cobbler 3

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.

Oatmeal Cookie Peach Cobbler 2Peaches 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!

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Oatmeal Cookie Peach Cobbler

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 12 servings

  • Oatmeal Cookie Peach Cobbler
  • Cooking Spray
  • Cookie Topping
  • 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
  • Filling
  • 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
  1. Preheat oven to 350 degrees F. Coat a 13 x 9-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. If desired, top with low-fat vanilla ice cream or frozen yogurt.


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