White Peach Oatmeal Cookie Cobbler

The perfect summer time treat!

This recipe is: Egg-Free, Gluten-Free, Nut-Free, Soy-Free

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Yields: 8

Total Time: 65 mins

Prep Time: 15 mins

Nutritional Information
(Per Serving)

Calories
610

Total Fat
28g

Saturated Fat
15g

Cholesterol
30mg

Sodium
600mg

Total Carbohydrate
82g

Dietary Fiber
5g

Sugars
57g

Protein
8g

Calcium
--



Ingredients
Conversion Chart
  • 5 white peaches, pit removed and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • 1½ cups gluten-free oats
  • 1 cup gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup brown sugar
  • 8 tablespoons butter
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips

Directions
  1. Preheat oven to 350 degrees F. Spray an 8x8-inch glass baking dish with nonstick spray and set aside.
  2. In a mixing bowl, toss together the peaches, granulated sugar, cornstarch and cinnamon. Place this mixture into the prepared glass baking dish.
  3. In a separate mixing bowl, whisk together the oats, gluten-free all-purpose flour, baking powder and salt.
  4. In the bowl of a standing mixer using the paddle attachment, beat together the brown sugar, butter and vegetable oil until light and creamy. Add in the vanilla extract.
  5. Slowly add the dry ingredients into the wet ingredients and mix until well combined. Add in the white chocolate chips and mix just until combined.
  6. Crumble the cookie mixture and sprinkle evenly on top of the peaches. Bake for 45 to 50 minutes until golden and bubbly.





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