Here’s a trivia question for you: What’s the best summer dessert?
I sincerely hope you answered with either crisp, cobbler or crumble. Else I don’t know if we can stay friends.
The reasons why I love fruit bakes so much are pretty simple: They’re tasty and they’re so convenient.
Convenient? Oh, I’m glad you asked my friend.
See, during the summer months I often have the problem of buying too much fruit.
You know how they basically jump into your bag at the market? All those shiny cherries, fragrant peaches and plump berries. Meanies.
They want you to want them. And no sane person can eat 4 pounds of blueberries before they go bad.
I hate wasting food and I try to throw out as little as possible. So whenever I see that my fruit buying advances were over the top, I chop up whatever I can find and bake it into juicy deliciousness.
Let’s face the truth – it’s infinitely easier to eat a lot of fruit once it’s baked into a cobbler. With ice cream on top, of course.
We tried so many combinations this summer: Banana Blueberry (pretty sweet, toddler loved it), Cherry (it’s like pie without all the trouble), Stone Fruit (excuse my lack of eloquence, but big puffy hearts right here) and Every Fruit Under The Sun (strangely good). But I keep combing back to the most classic pairing: blueberry and peach.
What can I say, they’re a pretty amazing match.
Now imagine soft and juicy blueberries and peaches married to warm oatmeal cookies and chilly ice cream.
Yep, that’s exactly what’s happening here.
Now get this: You can be the proud eater of said amazingness in about 60 minutes from now.
Here’s how to make your very own oatmeal cookie blueberry peach cobbler happening without any fails to report:
- Make the topping before you do anything else. And then chill it until the filling is ready. Not only is it easier to handle when cold, but that way you can also avoid the entire topping melting into your fruit instead of forming a nice and thick cookie crust.
- Taste your fruit. This is really important, because it will determine how much sugar you want in your filling. In all honesty – this recipe isn’t overly sweet because I prefer tasting mostly fruit instead of mostly sugar. A little goes a long way if your fruit is ripe and tasty.
- Use the right pan size. You will regret a pan that’s too big. And you’ll definitely regret a pan that’s too small. My oven cleaner can vouch for that.
- The ice cream. It’s important. (It isn’t really, but it’s what takes this from really good to I need to make this every day).
Once you’ve mastered this recipe, nothing can stop you.
Customize the filling. Customize the topping (chocolate chips, anyone?!). Customize the customization.
And just when you think you can’t see another summer fruit cobbler, Fall will be here. Asking you to make this holiday fruit crisp.
Now friends, go grab that fruit. Gather your oatmeal. Call the ice cream.
This needs to happen.
Oatmeal Cookie Blueberry Peach Cobbler Recipe
- 0.33 Light Brown Sugar
- 0.33 Granulated Sugar
- 0.25 Vegetable Oil Or melted butter, neutral flavored oil
- 1 Egg
- 0.75 All-Purpose Flour
- 0.5 Rolled Oats Not quick-cooking
- 0.5 Ground Cinnamon
- 0.25 Baking Powder
- 0.25 Salt
- 3 Peach
- 1 Blueberries Fresh or frozen both work
- 1 All-Purpose Flour
- 1 Granulated Sugar Or more, depending on how ripe your fruit is
- 0.25 Cinnamon
- Add both sugars and the vegetable oil to a medium bowl and mix well until combined. Whisk in the egg until the mix is smooth and starting to look frothy. This will take 1-2 minutes, depending on your arm strength.
- Sprinkle the remaining topping ingredients over the egg mix. Stir everything together very well, until a soft cookie dough forms. Cover and refrigerate while you prepare the fruit.
- Preheat the oven to 350°F.
- While the topping is chilling, pit and slice the peaches. If you prefer to peel them, go ahead. But it’s not necessary and I’m usually too lazy to do so.
- Place the peach slices and blueberries in a lightly greased 8×8 inch square baking pan. Sprinkle the flour, sugar and cinnamon over the fruit and carefully toss. Scatter the topping evenly over the fruit filling in large blobs, making sure to cover all the fruit.
- Bake the cobbler on the middle rack of the preheated oven for 25-30 minutes or until a toothpick inserted into the topping comes out clean and the filling is bubbling up around the sides.