I made this a few weeks ago and it was SO good. The blueberries were something not in original recipe but I thought they would pair well with the peaches and I was right!! I loved the combo. Also, the oatmeal cookie is so different...not your average crumbly cobbler topping.
With fresh fruit overflowing at farmers markets this summer I bet you could make this with just about anything and it would be good.
* Note: I halved the recipe and used a 8x8 baking dish. It was enough for 4 people plus some leftovers.
Recipe from Cooking Light
12 servings (serving size: about 1 cup)
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
4.5 ounces all-purpose flour (about 1 cup)
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/2 teaspoon salt
Filling:
11 cups sliced peeled peaches (about 5 pounds)
2 pints blueberries ** STK addition
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Cooking spray
Preparation
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.
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