Ingredients
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1/2 cup white sugar
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1 tablespoon cornstarch
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1/4 teaspoon ground cinnamon
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4 cups fresh peaches, peeled, pitted and sliced (I normally use 6 peaches, have also made durring using apples during the fall)
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1 teaspoon lemon juice
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1/2 cup all-purpose flour
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1/4 teaspoon baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup unsalted butter, softened
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1/4 cup dark brown sugar, firmly packed
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1 small egg
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1/2 teaspoon vanilla
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1/4 cup sugar
Instructions
- Preheat oven to 350 degrees F.
- 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.
- Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
- Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make cookie topping.
- Whisk flour, baking soda, baking powder and salt; set aside.
- Combine butter, sugar, brown sugar, egg and vanilla with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir 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.**.
- Remove peach filling from oven and drop cookie dough onto peaches in 6 equal-size spoonful’s.
- Return cobbler to oven and bake 30 to 40 minutes or until cookie topping is golden brown.
- Cool 10 minutes or more; serve warm with vanilla ice cream.