I wanted to make something similar to a crumble or cobbler; something which would provide more oat goodness and sustenance. I think this dessert would be excellent paired with ice cream or whipped cream, but due to resources and timing neither was available to me. Enjoy!
Peach Cookie Crumble Recipe:
1 cup non-salted butter, softened
1 ¾ cup brown sugar, divided
½ cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon salt
½ cups wheat germ
½ cups ground flaxseed
1½ cups flour
3 cups quick rolled oats
2 jars of sliced can peaches in water or juices
as desired: slivered almonds (1 tablespoon per serving), ice cream, whipped cream
1. Preheat oven to 350oF.
2. In a large bowl, beat butter, ¾ cup brown sugar, and white sugar until creamed. Mix in eggs, vanilla, almond, baking soda, cinnamon, and salt. Stir in wheat germ, flaxseed, and flour; mix well until ingredients are moist.
3. Shape dough as desired size and shapes. (I used large ramekins for my DH’s work, but make a cookie for the photo.) Cook for 15 minute for large cookies or until golden brown on tops and edges.
4. In a large sauce pan, add whole jars of peaches including waters/juices and 1 cup brown sugar. Over high heat bring to a boil. Reduce to medium-low and simmer for 30 minutes. Peaches will become soft.
5. Assemble Peach Cookie Crumble with cookie base, sauce and peaches. Made approximately 30 minutes before serving to allow cookie to soak up juices; do not allow to sit overnight/long to prevent mushiness of cookies.
Decorate with almonds, or as desired with whipped or ice cream.
Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.