Oatmeal Cookie Peach Cobbler
Oatmeal Cookie Peach Cobbler is a Southern dessert. This lacto ovo vegetarian recipe serves 8 and costs 85 cents per serving. One portion of this dish contains approximately 3g of protein, 13g of fat, and a total of 312 calories. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Spicy Southern Kitchen has 238 fans. Head to the store and pick up granulated sugar, old-fashioned oats, butter, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 26%. If you like this recipe, you might also like recipes such as Oatmeal Cookie-Peach Cobbler, Oatmeal Cookie Blueberry Peach Cobbler, and Peach Cobbler Oatmeal.
Servings: 8
Ingredients:
½ teaspoon baking powder
½ cup packed brown sugar
½ cup butter, softened
1 large egg
1 tablespoon flour
½ cup granulated sugar
½ tablespoon lemon juice
1 cup old-fashioned oats
6 cups sliced, peeled peaches
½ teaspoon salt
2 tablespoons sugar
2 teaspoons vanilla extract
Equipment:
oven
hand mixer
mixing bowl
bowl
baking pan
Cooking instruction summary:
Preheat oven to 350 degrees.Place granulated sugar, brown sugar, and butter in the mixing bowl of an electric mixer and beat on medium-speed until light and fluffy.Add vanilla and egg and beat well.In a medium bowl, combine flour, oats, baking powder, and salt. Add to sugar mixture beating on low-speed until blended. Cover and refrigerate 30 minutes.Combine all ingredients for filling in a medium bowl.Spray a 9-inch square baking pan with cooking spray and pour peach mixture into pan.Drop spoonfuls of topping over peaches to completely cover peaches. Bake for 30 to 35 minutes, or until light brown and bubbly.
Step by step:
1. Preheat oven to 350 degrees.
2. Place granulated sugar, brown sugar, and butter in the mixing bowl of an electric mixer and beat on medium-speed until light and fluffy.
3. Add vanilla and egg and beat well.In a medium bowl, combine flour, oats, baking powder, and salt.
4. Add to sugar mixture beating on low-speed until blended. Cover and refrigerate 30 minutes.
5. Combine all ingredients for filling in a medium bowl.Spray a 9-inch square baking pan with cooking spray and pour peach mixture into pan.Drop spoonfuls of topping over peaches to completely cover peaches.
6. Bake for 30 to 35 minutes, or until light brown and bubbly.
Nutrition Information:
covered percent of daily need
