Oatmeal Cookie Peach Cobbler

Experience the divine fusion of a classic peach cobbler with the comforting flavors of an oatmeal cookie. Our Oatmeal Cookie Peach Cobbler captures the essence of summer with succulent peaches enveloped in a sweet syrup and topped with a crumbly oatmeal cookie crust. This dessert will transport you to a sunny orchard with every bite. Perfect for gatherings or a family treat, it's the dessert you didn't know you needed!


  • 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 flour
  • 1 cup old-fashioned rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 11 cups sliced peeled peaches (about 5 pounds)
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • Cooking spray (for the baking dish)


Begin by preheating your oven to 350Ā°F.

For the Topping: In a large bowl, combine the granulated sugar, brown sugar, and softened butter. Using a mixer, beat the mixture at medium speed until it becomes light and fluffy. Add in the vanilla extract and the egg, and continue beating until they’re well incorporated. In a separate bowl, whisk together the all-purpose flour, rolled oats, baking powder, and salt. Gradually add this dry mixture to your sugar and butter mixture, beating at a low speed just until everything is blended. Once mixed, cover the dough and chill it for about 30 minutes.

For the Filling: In a separate large bowl, toss the sliced peeled peaches with granulated sugar, flour, and fresh lemon juice until they’re evenly coated. Transfer this peach mixture into a 13×9-inch baking dish that’s been lightly coated with cooking spray.

Once your topping is chilled, create 12 even mounds of the dough and dollop them over the peach mixture, spacing them out evenly.

Place the baking dish in the preheated oven and bake for approximately 40 minutes. You’re looking for a lovely golden brown color on the topping and a bubbly peach filling underneath. Once done, let it cool slightly before serving. This recipe yields 12 servings.

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