Use up the last-of-the-summer peaches to make this outrageously delicious Oatmeal Cookie Peach Cobbler! Juicy, saucy, tender peaches are topped with a brown sugary oatmeal pecan cookie topping. All that’s missing is a huge scoop of ice cream!
I am personally excited about fall, but I know a bunch of you are still holding on to the last wisps of summer. And if we’re being honest, here in Sacramento, summer lasts well into October, anyway, so I’m getting ahead of myself.
I can put out as many faux pumpkins and fall wreaths outside my home as my little fall-loving heart desires, but that won’t change the fact that it’s still pushing 90 degrees most days. Don’t hate on my fall decorating in early September!
And anyway, the markets are still flush with big orbs of juicy, fresh peaches… so I wanted one last late-summer post featuring these beauties before we completely descend into pumpkin everything.
I love a good cobbler and surprisingly don’t have many of them on my site ??? Not sure how I dropped the ball so flagrantly on that one, but I’m making it up to you in big ways with this Oatmeal Cookie Peach Cobbler. Let me tell you: it’s decadent and divine and all the other wonderful adjectives.
Obviously to make this cobbler, you need peaches – about 6 cups of them, to be exact. How you procure these peaches is up to you. I, for one, dislike hard work and peeling a couple pounds of peaches wasn’t my idea of time well spent, so I used frozen peach slices. If, however, you’re a more Suzi Homemaker type and have a penchant for peeling peaches, by all means, use fresh! But just remember, frozen peaches are fresh peaches and the only step for those is to thaw them out before baking.
Now, onto the cookie part of this delicious equation! I’m all about semi-homemade shortcuts (uh, hello – I wrote three books about that very subject matter), so I used a box of oatmeal cookie mix by my fave brand, Krusteaz. (This totally isn’t sponsored; I just love them!). You can use whatever package of oatmeal cookie mix you’d like, or if you happen to find refrigerated ready-to-bake oatmeal cookie dough, use that! Or, again, Suzi, you can totally use homemade – just halve your normal recipe so you don’t have an overwhelming amount of cookie topping which I know SOUNDS amazing in theory but would be too much in practice.
Hot, bubbly, juicy ripe peaches topped with buttery, brown sugary oatmeal pecan cookies. Is there anything better?
After you put two-and-two together, you’ll have to bake this cobbler for about 40 minutes or until it is crisp, lightly browned and bubbly: all the signs of an excellent cobbler!
And when it comes to ice cream on top… it’s almost sinful not to add a scoop!
Oatmeal Cookie Peach Cobbler
- 6 cups fresh or frozen peeled peach slices thawed if frozen
- 2 Tbsp all-purpose flour
- 1/4 cup granulated sugar
- One package oatmeal cookie dough mix such as Krusteaz, plus ingredients on back of box (you can also use refrigerated ready-to-bake oatmeal cookie dough, OR your favorite homemade recipe. If using your homemade recipe, halve it so there's not a ton of cookie dough leftover.)
- 2/3 cup chopped pecans
- Preheat oven to 350 degrees F. Liberally grease a 11x7 rectangular pan or 2-3 qt baking dish.
- Combine the peach slices, flour, and sugar in a large bowl and toss to coat. Pour the peach mixture evenly into the baking dish; set aside.
- Prepare your cookie dough according to recipe or package instructions, remembering to halve your favorite homemade dough recipe if needed). Stir the pecans into the cookie dough. Drop heaping 1/4 cup spoonfuls of the cookie dough around the top of the peach cobbler.
- Bake for 30-40 minutes or until the tops of the cookies are light golden brown and the peach cobbler is bubbly. Cool for at least 15 minutes before serving, and serve with fresh whipped cream or ice cream!
Hot, bubbly, juicy peach cobbler with an irresistible brown sugar topping – nothing’s better!
Have a super sweet day!
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