Brown Sugar Caramel Oatmeal Cookie Peach Crisp.

Hey, hi! Happy Friday!!!

I am so excited for today. We have this crisp to talk about and well, I am not going to lie, it’s been a bit of week. It’s had its highs and lows and well, I’m kind of ready to call it a day and say hello to the weekend ahead.

Who’s with me?!?

All of you, yeah, thought so.

So this week? Man it was kind of a hard one to say the least. A few things happened that were just not all that awesome and I’m feeling kind of sad about them. I don’t really want to get into details, but I’ve done all that I can do to try my hardest to make the situation better. Some things happened that I just didn’t have any control over…UGH. I am a control freak, so this is pretty freaking hard for me to deal with. All that I can do now is just try to put it out of my head and move on, you know?

Easier said then done.

On a happy and joyful note however, I spent Wednesday night relieving all the stress by making cookies with my bestest bud, Asher. She heads back to school next week and we’ve been trying to cram in as much fun time together as possible. We’ve all been pretty busy over here the entire summer, so this was the first time in a while that just the two of us got to hang for a little. It was much needed, and great way to end a hard day on a good note.

I mean, when chocolate chip cookies are involved, all just seems right with the world, at least at that moment in time… just the BEST.

OKOK, but I feel like it’s probably not the best idea to be talking about cookie dough when really I should to be talking about this amazing and incredibly delicious brown sugar caramel oatmeal cookie peach crisp!!

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

Yes, please!! It’s a family favorite!

Alright, so let me walk you through this simple dessert.

The secret here is brown sugar, butter and super sweet peaches. Start by tossing the peaches with brown sugar, melted butter and vanilla. Yup, just four ingredients. The combo of the brown sugar + butter baking in the oven over the peaches creates the most incredible caramel like sauce. The peaches slowly cook down into the caramel-like sauce, and you guys, the peaches + sauce alone are really something amazing. Even without the crisp topping, the peaches + ice cream…

Simply DELISH…but of course the topping just adds some extra special flavors.

The topping mixture consists of oats, cinnamon, brown sugar…and yup, more butter. What… peaches can use a little extra buttery love every now and then. 🙂

Friday Night Game Plan:

…pick up some perfect peaches from the store, farmers market, or maybe even fresh from the tree.

…create this cobbler.

…make cocktails…ok or maybe make some dinner first.

…grab a seat on the couch, a tub of vanilla ice cream, and this skillet full of warm peach crisp…

…eat and be happy! It’s the weekend and you now can have peach crisp to eat…for breakfast, lunch and dinner!

Brown Sugar Caramel Oatmeal Cookie Peach Crisp.

4.49 from 60 votes

6 Servings

by Tieghan Gerard

calories 477kcal

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Prep15 minutes mins

Cook45 minutes mins

Total1 hour hr

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

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Ingredients 

1x2x3x

• ▢ 5-6 ripe, but firm peaches
• ▢ 6 tablespoons softened butter, cubed
• ▢ 1/2 cup packed light brown sugar
• ▢ 2 teaspoons vanilla extract

Oatmeal Cookie Topping

• ▢ 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

Instructions 

• 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!

Nutrition

Calories: 477kcal | Carbohydrates: 69g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 274mg | Potassium: 465mg | Fiber: 4g | Sugar: 42g | Vitamin A: 765IU | Vitamin C: 8.6mg | Calcium: 48mg | Iron: 1.5mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

Fist pump for that…times two ? ?

PS. Don’t forget to vote for your favorite bloggers in the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!

PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite blogger. You can vote everyday from now until August 31st! ?