Peaches are divine when simply prepared: nice big chunks in a bowl with a sprinkle of sugar and a couple of tablespoons of cream. There's nothing like it. Second best is this dessert: Oatmeal Cookie Peach Cobbler. I found it in my Cooking Light magazine a couple of months ago, but I'm not sure what about this is "light." It certainly doesn't taste "light" and the big scoop of vanilla ice cream I add doesn't help either.
I've made it several times, but never using the exact recipe from the magazine. I cut it down and make just 3 or 4 ramekins of cobbler, adding a bit of cinnamon to both the cookie dough and the peaches.
If you would like the full recipe, here's the link. Otherwise, here is what I did:
Oatmeal Cookie Peach Cobbler
(makes 4 servings in individual ramekins)
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup softened butter
1 tsp vanilla
1/2 beaten egg (beat one whole egg in a small bowl, but only pour half of the egg into the batter)
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
3-4 large peaches (or 4-5 small to regular-sized peaches)
3 Tablespoons granulated sugar
2 teaspoons all-purpose flour
2 teaspoons lemon juice
pinch of cinnamon
Heat oven to 350 degrees. Prepare topping (cream butter, sugars, vanilla & egg then add dry ingredients). Do not over mix. Cover and chill for 30 minutes.
Peel peaches, then slice. Place in a bowl. Add the remainder of the filling ingredients (sugar, flour, lemon juice & cinnamon) and gently toss to coat peaches.
Spray 4 ramekins with cooking spray and divide peaches evenly between them. Top with cookie dough. I use my fingers to spread dough evenly over peaches so it seals them completely in. I also make sure my cookie dough does not go above the rim - but it does go right up to the rim. Place on a baking sheet (sometimes the peaches bubble over) and bake for about 30-35 minutes at 350 degrees. (Cookie topping should be light brown.) Serve warm from the oven!