A delicious peach cobbler with a topping that tastes just like an oatmeal cookie. Made with fresh peaches it makes a wonderful summer dessert.
Peach Cobbler is maybe my favorite dessert to make during the summer. It’s so easy, so simple, and so delicious. Serve it warm with a scoop of cold vanilla ice cream and it’s a dessert you won’t soon forget.
This recipe is a little bit different from the normal peach cobbler I make. Instead of a biscuit-like topping, this topping tastes just like an oatmeal cookies- and it’s absolutely delicious.
My daughter had to be scolded for trying to eat all of the topping off. But not scolded too badly. One bite of the topping and you’ll want to eat it all too. The topping is a little bit chewy, more than a little bit sweet, and oh so good.
Be sure to use very ripe peaches when making a peach cobbler. If your peaches aren’t at peak ripeness, you may want to add some more sugar to the filling. Since the topping is very sweet and I like to put a big scoop of vanilla ice cream on my cobbler, I don’t make the filling all that sweet.
Oatmeal Cookie Peach Cobbler is one of our summer favorites and it is sure to become one of your favorites too.
Summer is for baking with peaches. Why not try Slow Cooker Peach Cobbler, Peach Cobbler with White Cheddar Biscuit Topping, and Individual Toffee, Pecan, and Peach Crisps.
Oatmeal Cookie Peach Cobbler
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
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Filling
- 6 cups sliced,, peeled peaches
- 2 tablespoons sugar
- 1 tablespoon flour
- 1/2 tablespoon lemon juice
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sharing with The Country Cook’s Weekend Potluck
Wondering if you could double it and put in a 9×13 pan?
Yes, that should work fine Eda 🙂
I am making this for an event tomorrow night, but wanted to get most of it ready this evening and bake it fresh just before. Do you think I could make the cookie dough all they way and leave it in the fridge till tomorrow night? Also, have you tried it with canned peaches in case I can’t find good ripe ones?
I haven’t tried making the dough that far in advance, but it should work fine. Let me know how it turns out. I’ve only used fresh ripe peaches, but I would definitely use canned or frozen over peaches that aren’t really ripe.
I did not make it ahead, as I was making it for the first time for a group, so I just measured everything the night before so I could make it in a hurry. I will try making the cookie crust ahead next time. I used half frozen and half canned peaches. It was a big hit. Thank you for the recipe.
Thank you for the feedback Kim! Glad to know that it was enjoyed and that it worked well with a mix of frozen and canned peaches.
I cooked it in a 9 by 13. Didn’t double it but maybe used a little more fruit. It’s perfect.
Made this last week and loved it! Can’t wait to share it with my readers soon! Thank you!
So glad you enjoyed it Julia! I think the cookie crust is a nice change-up from regular peach cobbler.
Thank you for creating such a lovely dessert! I recently made it for a dinner party and will be featuring it on my blog tomorrow. Thanks again! <3
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I made this tonight for dessert it tasted wonderful but turned out very dry almost like cookie with peaches in side. I followed the directions exact I used fresh peaches rather then canned I don’t know if that made the difference. I was wondering if you might be able to tell me what may went wrong? Very good flavor and look forward to trying the recipe again in hopes next time achieving a runny cobler.
Hi Emily! Sorry it didn’t turn out juicy. It probably has to do with the peaches. We live right next to a peach farm and are able to get fresh peaches and I let them ripen on the counter until extremely ripe. When I slice them there is so much juice it runs down my hand to my arm. Store bought peaches are unlikely to ever be this juicy. I would use frozen peaches over those bought at a super market.
I agree, the peaches I used were really juicy and ran down my hand as I cut them, very moist recipe for the most part. topped with Vanilla bean ice cream and you’ve gained a piece of Heaven!!!…Amazing recipe, thank you!!!
So glad you enjoyed it 🙂
Love your twist on a peach cobbler with oatmeal cookies!
Sounds yummy! How could a good old southern boy not love this one? Will definitely make this one.
What a fabulous flavor combo! Love the ease of it too. Mouth-watering! Thanks so much for sharing with us at Weekend Potluck. Please come back soon…and be sure to enjoy a lovely weekend.
this looks delish!
Oatmeal cookie on top of peach cobbler would be more than I could stand — my kids would have to scold me, I think! This looks just delicious, Christin! 🙂
Wow, this looks great! I love peaches and oatmeal mixed. Great recipe 🙂