Today is my husband’s birthday and he does not like cake. I asked him what he would like for his bday dessert and he said “Oooo peach cobbler!” Great, except we are in the middle of a pandemic and peaches are not in season. Whomp whomp.
So the great thing about this recipe is it combines canned peaches, some pantry staples and a little spice from cinnamon and nutmeg. I had the ingredients to make oatmeal cookies so I decided to attempt a cookie topped cobbler!
Peach filling
Dollops of cookie dough
Golden brown
Spiced Oatmeal Cookie Peach Cobbler
Cinnamon and nutmeg compliment this oatmeal cookie topped peach cobbler
Ingredients
Cookie Topping
-½ cup sugar
-½ cup brown sugar
-½ cup (1 stick) unsalted butter, softened
-1 tsp cinnamon
-¼ tsp nutmeg
-2 tsp vanilla
-1 egg
-1 cup AP flour
-1 cup old-fashioned oats
-½ tsp baking powder
-½ tsp salt
Peach Filling
-3 15oz cans sliced peaches in juice (drained)
-2 TBSP sugar
-1 TBSp brown sugar
-1 TBSP AP flour
-½ tsp cinnamon
-⅛ tsp nutmeg
-½ TBSP lemon juice
Directions
- In the bowl of a stand mixer on medium speed, cream together softened butter, sugar and brown sugar until light and fluffy.
- Add cinnamon, nutmeg, vanilla and egg. Beat until combined, scraping sides down if necessary.
- In a medium bowl, stir together flour, oats, baking powder and salt. Add to mixer on low speed until incorporated.
- Cover bowl with plastic wrap and refrigerate for 30 minutes. Preheat oven to 350° for 30 minutes while making filling.
- Combine all ingredients for Peach Filling in a medium bowl until peaches are evenly coated.
- Spray a 9” pie dish with non-stick spray and pour filling int the bottom.
- Once topping has chilled 30 minutes, drop large spoonfuls on top of filling until the top is covered.
- Bake for 35-40 minutes, until top is lightly golden brown and bubbly.
- Let cool on a wire cooling rack before serving. Enjoy with vanilla bean ice cream!
While Oliver Sleeps 