Oatmeal Cookie-Peach Cobbler

You can make this in individual ramekins with one dollop of dough on top of each. The baking time remains the same.

Yield:

12 servings (serving size: about 1 cup)

Ingredients

1. For the topping:
2. =================
3. 1/2 cup granulated sugar
4. 1/2 cup packed brown sugar
5. 1/2 cup butter, softened
6. 2 teaspoons vanilla extract
7. 1 large egg
8. 4.5 ounces all-purpose flour (about 1 cup)
9. 1 cup old-fashioned rolled oats
10. 1/2 teaspoon baking powder
11. 1/2 teaspoon salt
12. .
13. For the filling:
14. =================
15. 11 cups sliced peeled peaches (about 5 pounds)
16. 1/3 cup granulated sugar
17. 2 tablespoons all-purpose flour
18. 2 tablespoons fresh lemon juice

Directions

1. Preheat oven to 350°.
2. To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
3. To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly.

Notes