17 August, 2016
Oatmeal Pecan Cookie Peach Cobbler
It’s peach season! Next to apples, peaches are one of my favorite fruits, and I’m MUCH better at making peach desserts than I am at making apple desserts (I promise you, I’ll nail that apple pie recipe one of these days). That being said, prepare for the best peach cobbler of your LIFE!!
This peach cobbler is like a two-in-one. You get peach cobbler, but the topping on this tastes like an oatmeal cookie. For a dessert, pair with a semisweet white wine or a glass of milk, and you’ve got yourself the perfect wrap-up to any dinner. (Or, let’s be real, just enjoy it in the middle of the day in place of lunch, because goodness knows that’s what I’m going to do!)
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup salted butter, mostly melted
1 tsp vanilla extract
1 large egg
1 cup all-purpose flour
1 cup old-fashioned oats
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup flax seeds
1/2 tsp baking powder
Optional: chopped pecans
6 cups thinly sliced, peeled peaches (about 7 peaches)
2 tbsp sugar
1/2 tsp cinnamon
1 tbsp flour
1/2 tbsp lemon juice
Preheat the oven to 350 degrees F.
Next, we work on the crust. Cream the brown sugar, white sugar, and butter together until light colored and fluffy. Once those are combined, add the vanilla extract and the egg.
In a large bowl, combine the flour, oats, cinnamon, nutmeg, flax seeds, and baking powder. Mix in the sugar mixture and stir until combined. Cover with plastic wrap and refrigerate for 30 minutes.
While the crust is chilling, peel and slice the peaches. In a medium bowl, combine the ingredients for the filling.
Grease an 8×8 brownie pan and pour in the peaches. Drop spoonfuls of the crust batter on top of the mix until the peaches are completely covered and top off with a sprinkle of chopped pecans. Bake for 30-35 minutes or until the top is light brown.