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A Trip to India + 8 Favorite Indian Inspired Recipes + Bloglovin and Saveur Awards.
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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, PEACH CRISP…with an OATMEAL COOKIE TOPPING…and basically all the vanilla ice cream you can handle.
Yes, please!!
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, 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 something extra special.
The topping 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 tart.
…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.
Servings: 6 Servings
Calories Per Serving: 477 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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!
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! ?
Delicious! Sent hubby to buy a couple of peaches and he came home with a small basket. We’ve had them grilled, sliced and I’ve made this recipe twice. It’s sooooo good!
So glad to hear this recipe was enjoyed! Have a great day! xT
I have made this crisp before and it was amazing! Since peaches aren’t in season, can I use mangoes instead? And do I use salted or unsalted butter? Thanks.
Kathryn
Hey Kathryn,
Happy Wednesday!! 🍉🍓 Thanks a bunch for testing out this recipe, I’m so glad to hear that it turned out well for you! Sure, mangos would be great and I always like to use salted butter! xT
This was fantastic and so easy to make! I made it for my family and they devoured it. Thank you for sharing this recipe with us
Hi Melissa,
I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! Have a great day:)
AMAZING, just like all of the other recipes I have tried of Tieghan’s. She never misses honestly (even back in 2016). I made this with fresh peaches and in an 8×8 glass dish. Turned out great. Thanks for all you share!
Hey Sydney,
Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
Thank you for this recipe! Our family really enjoyed it. Anytime I can use my husband’s grandma’s cast iron skillet the food is just that much more special. ❤️
Hey Jean,
Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan
Do you peel the peaches first? Or is it not necessary?
Hey Melanie,
I do not peel my peaches, but if you prefer to peel them that works too! I hope the recipe turns out amazing. Please let me know if you give it a try! xTieghan
This looks delicious! Think it would work with apples instead of peaches ?
Hey Emily,
Sure apples would be great. I hope you love the recipe, please let me know if you have any other questions!
I bought 4 pounds of nectarines from Trader Joe’s yesterday and I’m going to use some to make this in the place of peaches. I am so excited! This sounds amazing.
Thank you so much Andrea! xTieghan
The topping was good, it’s a normal crisp/crumble topping, so the oatmeal cookie name is just good marketing. The filling was runny and not caramelly, it needed flour or cornstarch. This is essentially a basic crisp recipe with a fancy title.
Hi Brittany! I am sorry that these did not turn out as expected. Please let me know if there is anything I can help with! xTieghan
Why did my peaches come out runny ?? I followed all the instructions and the filling did not make a caramel-like sauce but just left a bunch juice in the bottom of the dish! I was so frustrated because I made this for a big family gathering and it was flop….
Hi Blaine,
So sorry to hear this! I am wondering if you adjusted the recipe at all? This would help me to better understand what may have happened. Also the ripeness of your peaches could have had an impact on that. Please let me know how I can help! xTieghan
Brought this for dessert for my family and everyone was in love! Added strawberries since I didn’t have enough peaches and swapped out the butter with the fruits since they were very ripe & I was worried there would be too much liquid. AMAZING! The oatmeal cookie topping is hands down my favourite topping and will use for all future cobblers. Thank you!!!!
Thank you so much Cassandra! So glad this one turned out amazing for you! xTieghan
What camera do you use to take these beautiful photos?
Hi Joana! I use the Canon EOS 5D Mark IV DSLR Camera. I will link it below! You can also find everything I use for photography under the shop page on my site!
https://www.amazon.com/Canon-1483C002-Toshiba-Wireless-Fibercloth/dp/B06ZYK5B5G/ref=redir_mobile_desktop?_encoding=UTF8&ascsubtag=.MjYwNzAwLTExNTE.216d377a-62b7-11e8-a3ee-77a5216c409e&ref_=mp_s_a_1_2&tag=rewardstyle-20
I use a Canon 5DS. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Omg the site changed?
I can’t find anything or the print icon!????
Hi Julie, I am sorry you are having trouble. The print button is located in the recipe bow, right below the photo. Let me know if I can help in any other way. Thanks!
Made this last night – incredible!
amazing! Thank you!
Delicious!!! Very good!
Thank you!