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Recipe Summary

prep:
30 mins
total:
1 hr 25 mins
Servings:
12
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Ingredients

Filling:
Cookie Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350°F.

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  • 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; total fat 11g; saturated fat 5g; polyunsaturated fat 3g; monounsaturated fat 3g; cholesterol 33mg; sodium 54mg; potassium 326mg; carbohydrates 31g; fiber 4g; sugar 30g; protein 4g; trans fatty acidg; vitamin a 721IU; vitamin c 10mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 13mcg; vitamin b12mcg; calcium 22mg; iron 1mg.

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