Peach Pie Squares

By á-5158

Ingredients

• 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
• 1/2 cup quick-cooking oats
• 1/4 cup packed brown sugar
• 1/4 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 4 cups sliced peeled ripe peaches (5 to 6 medium) or 4 cups frozen sliced peaches (from two 16-oz bags), thawed
• 1 tablespoon lemon juice

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 375°F. Spray 9-inch square baking pan with cooking spray. Break up three-fourths of cookie dough in pan. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until golden brown. 2 Meanwhile, in medium bowl, crumble remaining cookie dough. Add oats, brown sugar, pecans, 1/4 teaspoon of the cinnamon and 1/4 teaspoon of the nutmeg; toss and set aside. 3 In 3-quart saucepan, mix granulated sugar, cornstarch, remaining 1/4 teaspoon cinnamon and remaining 1/4 teaspoon nutmeg. Stir in peaches and lemon juice until thoroughly coated. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. 4 Spoon peach mixture evenly over partially baked crust. Top with oat mixture. Bake 25 to 30 minutes longer or until topping is golden brown and filling is bubbly. Cool 1 hour before serving. Cut into squares.