Peanut Butter Cookie Crust Peach Cobbler

So, I had another cooking adventure today. I got it in my head that I was going to make peanut butter cookies. I haven’t made cookies in ages, and they’re a healthy alternative to other cookie types. So, I decided to forego the butter/margarine because we don’t have any and just use olive oil instead.

It doesn’t work, folks. This is how you can tell I’m relatively new to baking because I didn’t anticipate this.

I ended up with something very crumbly and very hard to make into balls. I was able to make a few balls, so I did bake a few cookies. However, the majority of what I had was too crumbly to use that way. I decided, whatever, this looks like awesome crust for something and I’m creative.

It dawned on me… We have cans of sliced peaches! F’n peach cobbler! I’m from the South. I hadn’t had peach cobbler in AGES. It had to be done.

So:
1/2 cup of brown sugar
4 tbsp vegetable or extra light olive oil
1/2 cup of regular sugar
(Or you can just use 1 cup of regular sugar – that’s what I did)
1 cup of peanut butter, creamy, unless you like random nut chunks… I won’t judge
1 egg

3/4 tsp baking soda
1/2 tsp baking powder
1 1/2 cup flour

1 can/jar of peaches
1 packet of oatmeal or a reasonable amount of rolled oats (eyeball it; live dangerously (it’s just oats))
cinnamon

Put the oil in with the sugar and stir them together. Then, throw in the rest of the first set of ingredients (so, oil, sugars, egg, peanut butter). Stir them up well until you get something kinda thick and creamy. Sift together the dry ingredients from list 2 (baking soda, baking pwdr, flour). Dump the bowl of list 2 ingredients in with list 1. Stir together and you’ll get something kinda doughy, kinda crumbly.

I’m not sure you have to do this part if you’re making a cobbler, but since I was initially trying to make cookies, I left the dough in the fridge for 3 hrs, as the instructions called for. You could probably just not bother chilling the dough since you don’t need to be able to make balls with it.

So, take the no-balls, crumbly dough. Get out a pan or casserole dish or whatever of choice. Make a thin layer of the peanut butter crumbldough for a bottom crust. Do not use all of the crumbldough. You want a top crust too.

Now, peaches and oatmeal time. I had a bowl of peaches and syrup sitting there, so I just dumped a pack of instant regular flavour oatmeal on top and stirred it all up. I learned in the process that I really like raw oats with peach juice… anyway, so, yeah. You can do it that way, or I guess you could painstakingly roll the peaches with the oats if you have a bushel of oats and REALLY want the peaches thoroughly covered.

Make a thorough layer of peaches. I mean it. Cram as many peach slices in there as you can. I ended up wanting more peaches. In fact, I have some crumb of my cobbler sitting on a plate behind me, and I’m saving it so I can eat it with a few peach slices. TL;DR version: PEACHES!!! Yeah.

Add the remainder of the crumbldough as a top layer. Sprinkle the top layer with cinnamon.

I only had one external judge, but he hoovered it away like it was a real hit, and really seemed to like it. I really liked it too! I wasn’t sure what to expect. I think it’s a pretty tasty alternative to the typical white flour based cobbler crust. 🙂

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