In spite of last year's horrible drought, the Texas peaches this year have been fantastic! We have had a large supply of peaches in the fridge for days. When some started to get a tad too soft, I thought it was time for cobbler.
Note that I assembled this cobbler after a long day, and misread one of the ingredients -- instead of 11 cups of peaches, I grabbed 11 peaches. This means I had enough filling only for a bread loaf pan, instead of the casserole pan called for.
I used only enough topping that was necessary for this sized pan, and saved the rest for an apple cobbler later in the week Cobblers don't require particularly close measurements....one of the reason they are so easy!
Oatmeal Cookie Peach Cobbler
11 c peaches, peeled and sliced (5 lbs)
1/3 c sugar
2 T flour
2 T lemon juice
1/2 c sugar
1/2 c brown sugar
1/2 c butter, softened
2 tsp vanilla
1 c flour
1 c rolled oats
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350.
To prepare topping: place first 3 ingredients in the bowl of a mixer. Beat at medium speed until light and fluffy. Add vanilla and egg. Beat well.
Combine flour, oats, powder, and salt. Stir to combine. Add to sugar mixture and beat on low until blended. Cover and chill 30 minutes.
To prepare filling, combine peaches, sugar, flour, and lemon juice. Toss to coat. Spoon mixture into a 13x9" baking dish coated with Pam. Dollop 12 mounds of chilled dough over peach mixture at even intervals.
Bake for 40 minutes, or until lightly browned and bubbly.