Peach Cobbler With Oatmeal Cookie Topping

By MJH

Ingredients

• Peach filling:
• 1/2 cup white sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 4 cups fresh peaches, peeled, pitted and sliced ( I normally use 6 peaches, have also made durring using apples during the fall)
• 1 teaspoon lemon juice
• Cookie topping:
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/4 cup sugar
• 1/4 cup dark brown sugar, firmly packed
• 1 small egg
• 1/2 teaspoon vanilla
• 3/4 cup oats ( not instant)
• For serving:
• vanilla ice cream

Details

Adapted from food.com

Preparation

Step 1

Preheat oven to 350 degrees F.
To Make Peach Filling:
In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon.
Stir in peaches and lemon juice, tossing until peaches are evenly coated.
Cook filling over medium heat, stirring constantly until mixture thickens and boils.
Boil 1 minute.

Pour mixture into an ungreased 2 quart casserole dish.
Keep mixture hot in oven while you make cookie topping.

Whisk flour, baking soda, baking powder and salt; set aside.

Combine butter, sugar, brown sugar, egg and vanilla with a hand mixer on low.

To cream, increase speed to high and beat until fluffy and the color lightens.

Stir the flour mixture into the creamed mixture until no flour is visible, stir in oats just till incorporated. **Over mixing develops the gluten, making the cookie topping tough.**.

Remove peach filling from oven and drop cookie dough onto peaches in 6 equal-size spoonful’s.

Return cobbler to oven and bake 30 to 40 minutes or until cookie topping is golden brown.

Cool 10 minutes or more; serve warm with vanilla ice cream.