Brown Sugar Caramel Oatmeal Cookie Peach Crisp.

Name: Brown Sugar Caramel Oatmeal Cookie Peach Crisp.
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 5 -6 ripe (but firm peaches); 6 tablespoons softened butter (cubed); 1/2 cup packed light brown sugar; 2 teaspoons vanilla extract; 1 1/2 cups old fashioned oats; 3 tablespoons all purpose flour; 1/3 cup brown sugar; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 6 tablespoons softened butter (cubed)

Yes, PEACH CRISP...with an OATMEAL COOKIE TOPPING...and basically all the vanilla ice cream you can handle.

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Brown Sugar Caramel Oatmeal Cookie Peach Crisp.

Foto: Half Baked Harvest

Ingredients

6 servings

5 -6 ripe (but firm peaches)
6 tablespoons softened butter (cubed)
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1 1/2 cups old fashioned oats
3 tablespoons all purpose flour
1/3 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons softened butter (cubed)

Steps

Preheat the oven to 350 degrees F. Lightly grease an 8-10 inch cast iron skillet or glass baking dish.
To the baking dish, add the peaches, butter, brown sugar and vanilla. Gently toss to combine, it does not need to be perfect.
To make the topping, combine the oats, flour, brown sugar, cinnamon and salt in a medium size mixing bowl. Add the butter and use your hands to work the butter into the dry ingredients until everything is moist and clumps together. Sprinkle the topping over the peaches.
Place the dish on a cookie sheet to catch drips and place in the oven. Bake for 40-45 minutes or until the top is golden and the peaches have created a caramel like sauce that is bubbling. Remove from the oven and let cool slightly. Serve warm or at room temp with a big scoop of vanilla ice cream!