Fresh peaches baked underneath a chew oatmeal cookie and served with vanilla ice cream makes this a true down home recipe.
**In the fall you can use apple instead of peaches**
You can make this in individual ramekins with one dollop of dough on top of each.
*do not over mix the cookie dough or your topping will be tough*
cook time does not inclued cooling time.
To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
03Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
04Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make cookie topping.
05Whisk flour, baking soda, baking powder and salt; set aside.
06Combine butter, sugar, brown sugar, egg and vanilla with a hand mixer on low.
07To cream, increase speed to high and beat until fluffy and the color lightens.
08Stir the flour mixture into the creamed mixture until no flour is visible, stir in oats just till incorporated. **Over mixing develops the gluten, making the cookie topping tough.**.
09Remove peach filling from oven and drop cookie dough onto peaches in 6 equal-size spoonful’s.
10Return cobbler to oven and bake 30 to 40 minutes or until cookie topping is golden brown.
11Cool 10 minutes or more; serve warm with vanilla ice cream.