Black History Month Recipe: Cinnamon Oatmeal Cookie Peach Cobbler

Recipe by Chef Robin Blair, of Cooking with C.A.R.E., in honor of A.C. Richardson

12 Servings

Cookie Topping:

• 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 all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Filling:

• 11 cups sliced peeled peaches (about 5 pounds)
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice
• 1/2 tsp ground cinnamon
• Cooking spray

Directions:

1. To prepare topping, place first three ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, cinnamon, nutmeg and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 20-30 minutes.

2. Preheat oven to 350°.

3. Combine sliced, peeled peaches, 1/3 cup granulated sugar, 2 tablespoons flour, cinnamon and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Spread chilled dough over peach mixture.  Bake at 350° for 40 minutes or until bubbly and lightly browned.