End of Summer Oatmeal Cookie Peach Cobbler

Hi! Happy September. Do you have any fun Labor Day Weekend plans? I will be celebrating my 44th birthday this weekend. I’m not sure how I feel about that number yet. I am trying to relish the fact that I can still say I am in my early forties for one more year 😂 When I was young I would always confuse Labor Day and Memorial Day until my mom pointed out that she was in labor on Labor Day. Do you have a trick for remembering which holiday fall when?

One of the things I associate most with Labor Day is the homemade peach ice cream my grandma would often make at my request. In California we are fortunate that the peach season lasts through the middle of September due to our mild climate. With flats of juicy, ripe peaches stacked high at the entrance of our local grocery store this time of year, I try to prepare as many recipes (including this peach salad) as possible that take advantage of one of my most loved fruits.

I wanted to share a peach recipe today that we don’t let a summer season go by without making it at least once! I am not typically a fan of traditional cobbler, but the the delicious oatmeal cookie topping on this recipe made me reconsider. If you are searching for a special Labor Day dessert to make this weekend, this is a winner! It is also ideal for entertaining because the topping and filling can be made in advanced. Pop these in the oven just before you sit down to eat and it you will have a warm from the oven, sweet bubbling concoction awaiting you and your guests when you are ready for dessert to be served.

The cobbler can be made in one baking dish or divided among ramekins. Personally, I find presenting guests with a single serving ramekin looks so much for sophisticated than a scoop of cobbler dumped into a bowl. It is easy to halve or double this recipe depending on how many people you are expecting. I have been known to refrigerate the left over filling and dough for up to a week afterwards and make a mini batch to enjoy later.

Oatmeal Cookie Peach Cobbler

I found the original recipe in Cooking Light, June 2009.

Serves 12

Ingredients

Topping
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 cup old-fashioned rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
Filling
  • 11 cups sliced peeled peaches (about 5 pounds)
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • Cooking spray
Note: I was a little skimpy with my dough for this batch. I would recommend adding a more substantial dollop that will completely cover the peaches when baked

Directions

Preheat oven to 350°.

To prepare topping, place first three ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.

To prepare filling, combine sliced peeled peaches, granulated sugar, flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into 12 individual ramekins coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture. Bake at 350° for 25 minutes or until lightly browned and bubbly. Enjoy!

Tip: Before baking place ramekins on a sheet pan covered with foil to catch the peach mixture as it bubbles over.

Top each peach cobbler filled ramekin with a small scoop of vanilla ice cream or a dollop of whipped cream to compliment the dessert. Have a happy Labor Day!

2 Comments

  1. Dan S.

    September 3, 2020 at 6:58 am

    I “may” have had three servings last time you made this. So freakin’ yummy! Thanks for sharing your family tradition with us.

    1. mparker

      September 3, 2020 at 1:04 pm

      Thank you! I’m happy you liked this recipe as much as I do.

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