A delightful peach cobbler topped with a crunchy oat cookie layer, perfect for summer evenings.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect texture.
In a saucepan, combine the sugar, cornstarch, and cinnamon. Add the peaches and lemon juice, stirring to coat the peaches evenly.
Stir gently to avoid breaking the peach slices.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to boil. Let it boil for 1 minute.
Keep stirring to prevent the mixture from sticking to the pan.
Pour the peach filling into a baking dish and keep it warm in the oven while you prepare the topping.
Keeping the filling warm helps the topping bake evenly.
In a mixing bowl, whisk together the flour, baking powder, and salt.
Whisking aerates the flour, making the topping lighter.
In another bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
Ensure the butter is at room temperature for easier mixing.
Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Stir in the oats.
Avoid overmixing to keep the topping tender.
Drop spoonfuls of the topping onto the peach filling, spreading slightly to cover.
Leave some gaps for the filling to bubble through.
Bake in the preheated oven for 30-40 minutes, or until the topping is golden brown.
Check halfway through to ensure even browning.
Let the cobbler cool for 10 minutes before serving. Enjoy warm with a scoop of vanilla ice cream.
Cooling slightly helps the filling set for easier serving.
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