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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
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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
Preheat oven to 350 degrees F. Spray an 8x8-inch glass baking dish with nonstick spray and set aside.
In a mixing bowl, toss together the peaches, granulated sugar, cornstarch and cinnamon. Place this mixture into the prepared glass baking dish.
In a separate mixing bowl, whisk together the oats, gluten-free all-purpose flour, baking powder and salt.
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.
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.
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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