Cookie Topping:


Instructions Checklist
  • Preheat the oven to 350°F.

  • For the filling: Place the peaches in a 3-quart baking dish. Sprinkle with the sugar and cornstarch. Toss to combine. Bake for 35 minutes.

  • Meanwhile for the topping: In medium bowl whisk together the flour, cinnamon, baking soda, and salt. In a large bowl, beat the butter and sugars with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce the speed to medium and add the egg yolk; beat until smooth. Reduce the speed to low and gradually add the flour mixture, then the oats and nuts.

  • Drop 12 mounds of dough, about 2 Tbs. each, on the hot peaches. Return to the oven and bake until the cookies are golden brown and the peaches are bubbling, about 25 minutes. Serve warm or at room temperature.

Nutrition Facts

264 calories; 11 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 3 g monounsaturated fat; 33 mg cholesterol; 54 mg sodium. 326 mg potassium; 31 g carbohydrates; 4 g fiber; 30 g sugar; 4 g protein; 0 g trans fatty acid; 721 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 0 mcg vitamin b12; 22 mg calcium; 1 mg iron;