Quick. Quick!
Hurry. Hurry!!
Get ’em now!
The season is upon us, but it doesn’t last long. PEACH TIME! Local orchards are bursting to share their beautiful, bountifully heavy August crop with us. Woohooo! Okanagan peaches are ripe and ready, ready, freddy to go. I love this time of year!
Getting your hands on that first peach of the season is unforgettable, always. No ceremony needed, just peel that baby as fast as possible and gobble it – at the beach, in the yard, over the sink…… those sweet juices run down your chin and arms, it’s messy but there’s no better rite of passage into peach season.
Now, with that fresh-picked fix out of the way, it’s time to ponder other peachy possibilities……..jam, crisp, pie, upside-down cake, pavlova, strudel. So naturally I plunk down at my computer and head off to the food blogs in search of something peachy keen. Ah ha! It didn’t take me long to find exactly what I was looking for.
Dawn at First Look Then Cook food blog borrowed a recipe from Cooking Light that made me do that sideways glance at the peaches on my counter, now knowing exactly what was in store for them.
Are you kidding me? How absurdly delicious does this sound, “Oatmeal Cookie Peach Cobbler”? As if fresh picked peaches aren’t the prize themselves, I’m going to throw warm-from-the-oven oatmeal cookies into the mix and schmuck the two together. Mwah!
YUMMY! Dawn is right, the cookie-top gets all toasty brown and crispy crunchy, but underneath where cookie meets peaches, it’s soft and chewy. You know you WAAAHNNT it!
I stayed pretty darn true to First Look Then Cook’s recipe (just a couple of eensy changes). It’s a keeper. Try it and see what you think. Be sure to serve your Cookie-Top Peach Cobbler warm, with a scoop of good vanilla ice cream, and I bet everyone will lick their plates just like they did at my house.
I’m so glad I live in Peachland.
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Here we go………………..Make your cookie topping first because it has to chill for 30 minutes or so. Then peel and slice those juicy, fresh peaches and toss with the sugar, flour and lemon juice. When I was tossing the peaches with this mixture I thought it might be good to add a tablespoon or two of quick-cooking tapioca instead of the flour. I didn’t do it, but next time, it’s out with the flour and in with the tapioca. Dollop mounds of cookie dough evenly over top of the peaches.
Bake at 350F for 40-50 minutes.
Serve it up warm with vanilla ice cream. Yum-O!
COOKIE-TOP PEACH COBBLER
Topping:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1 large egg
1 cup flour
1 cup old-fashioned rolled oats
3/4 teaspoon baking powder
1/2 teaspoon salt
Filling:
12 cups sliced, peeled peaches (about 5 pounds)
1/3 cup sugar
2-3 tablespoons flour (or minute tapioca)
2 tablespoons fresh lemon juice
Butter for baking dish
For topping, combine sugars and butter in large bowl of electric mixer and beat at medium speed until well combined. Add vanilla and egg and beat until light and fluffy. Combine flour, oats, baking powder, and salt in another bowl and stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
Preheat oven to 350F. For filling, combine peaches, sugar, flour and fresh lemon juice in a bowl; toss to coat. Transer peaches to a 13 x 9–inch baking dish (or similar sized oval baking dish) coated with a bit of butter. Dollop about 20 mounds of chilled dough over peach mixture at even intervals. Bake at 350° for 40-50 minutes or until lightly browned and bubbly and gorgeously fragrant. Serve warm with vanilla ice cream.