Description
This fun twist on a classic peach cobbler recipe is baked right in a skillet with a soft and chewy sugar cookie topping.
Ingredients
Scale
- 3 tablespoons butter
- 6 medium peaches, cut into 1/2 inch slices (ripe, but still firm)
- 3/4 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 (16- ounce) roll sugar cookie dough
- 3/4 cup rolled oats
Instructions
- Preheat the oven to 350°F.
- In a 10- inch cast iron skillet, melt butter over medium-high heat. Once butter is melted, add in peaches. Cook for 3-4 minutes until peaches begin to soften. Add sugar, salt, and vanilla and mix to combine. Continue cooking for 4-5 minutes until most of the liquid has evaporated. Remove from heat.
- Break sugar cookie dough into clumps and add it to a food processor. Top with oats and pulse until mixture is just combined.
- Drop dough in tablespoon-sized portions on top of peaches evenly.
- Bake for 25-30 minutes or until the sugar cookie topping is golden.
- Serve warm or at room temperature. Top with whipped cream or vanilla ice cream, if desired.
Notes
Store airtight and refrigerate for up to 3 days.
