Caramelized Peach and Whole Wheat White Chocolate Oatmeal Skillet Cookie Pie

By MJH

Ingredients

• 2 tablespoons butter
• 4-5 medium peaches or nectarines (or a mix of both)
• 1/3 cup brown sugar
• 1 3/4 cups + 2 tablespoons old fashioned oatmeal
• 1 1/2 cups white whole wheat flour
• 1 cup brown sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup coconut oil, melted (or canola)
• 2 eggs
• 1 tablespoon + 2 teaspoons vanilla extract
• 1/2 cup slivered or chopped almonds
• 4-6 ounces white chocolate, chopped into chunks (about 1 cup)

Details

Adapted from halfbakedharvest.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Heat a 10- to 12-inch ovenproof skillet over medium heat; add 1 tablespoon of the butter. Add the sliced peaches, and sprinkle with brown sugar. Cook 3 minutes; stir peaches, and cook another 2 to 3 minutes or until caramelized and soft. Remove from the heat; add 1 tablespoon of the vanilla. Toss well. Spoon out about 2 tablespoons of the sauce for serving (you do not have to do this, it just makes for nice presentation.)

In a large mixing bowl or bowl of a stand mixer, add the oatmeal, white whole wheat flour, brown sugar, baking soda, salt, melted coconut oil, eggs and 2 teaspoons vanilla. Beat until combined and the dough holds together (the dough will seem oily, this is good). Mix in the almonds and about 1 cup of the white chocolate.

Sprinkle the dough directly over the peaches and or nectarines. Do not worry if there are a few patches where there is no cookie dough. It does not have to be perfect, the dough will fill out as it bakes.

Bake for about 20-25 minutes, just do not over bake. Underdone is always better in my opinion. Remove from the oven and let sit 5 minutes. Top with vanilla ice cream and the reserved butter/caramel sauce from caramelizing the peaches. Enjoy!