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Can we talk about comfort zones for a second?
Because this here – Caramelized Peach + White Chocolate Oatmeal Skillet Cookie Pie – is so completely out of my comfort zone. It’s completely sweet, but has nothing to do with chocolate (well at least not semi sweet or dark anyway) and is full of fruit. If you have been reading for any amount of time than you know I am all about chocolate. Especially chocolate that has nothing to do with fruit. I just do not like that combo (unless bananas, dates or maybe, maybe a caramel apple).
Things with fruit and white chocolate as the stars are just a foreign concept to me. Sure, I have made some fruit desserts that I love. I mean, I still dream about this crumble, this pie, this dump bake and these caramel apples (LOVE THESE).
Normally though, when it comes to dessert I really just stick to chocolate. I pretty much have zero interest in venturing outside my little chocolate dessert bubble. I know, so totally lame. On occasion though, I want to do something different and that is when recipes like this one happen. And you know what? Every time they do happen I wonder why I don’t make non-chocolate sweet things more often. Hopefully, I am beginning to see the light. Probably not, but I am hopeful.
Right now is a weird time. We are at the end of summer when all the fruits and vegetables are at their best. But it’s also that time when people begin to think about fall. Fall baking, cozy foods and pumpkin everything. This in-between period can be kind of hard for me in deciding what to make. Summer fruit or cozy fall chocolate?
For now I am sticking with summer. I am nowhere near ready for pumpkin anything yet. Check back with me a few weeks into September and… pretty sure I will be more than ready for pumpkin by then.
Currently, I am all about eating up every last bit of summer. Like give me all the berries, all the stone fruits, all the melons, all the tomatoes, corn, zucchini and everything in-between. This means today is peach day! Well, actually I kind of used a mix of nectarines and peaches since I had both on hand and also love nectarines. You can use either one, or do what I did and just use both. This skillet cookie/pie you see here, was actually inspired by anther favorite dessert I made last fall. That cookie involved chocolate, caramel and apples and I loved it so much. I have been dying to do another skillet cookie ever since, so I thought why not try one with peaches.
 
This time I made it more pie-like with peaches on the bottom an cookie on the top. I was going to put cookie on the bottom too, but then I realized that would mean having to scoop out the caramelized peaches from the skillet and onto a plate. I know this seems like no big deal, but it was just not an extra step I wanted to take. Things that are all warm and caramely should just stay put. It’s easier that way. Â Trust me.
WATCH THE HOW-TO VIDEO:
So the peaches stay on the bottom in the sweet self made caramel sauce and the oatmeal cookie studded with white chocolate gets baked right on top. I guess it is kind of like a cookie crumble, but I liked the sound of pie. Pie aways sounds pretty delicious.
In true Gerard family fashion, I just added a heck of a lot of sweet vanilla ice cream (an absolute must with this), handed everyone some spoons and said dig in. Who needs bowls? It just means more dishes to wash anyway, and we all know that eating a warm cookie straight from its baking dish is better than anything.
This dish is perfect for these late summer days that can sometimes have a little bit of a chill to them. It’s the perfect mix of hot cookie and cold ice cream.
It’s crazy easy, crazy delicious and all you have to do is make it. Ok, you obviously do not HAVE to, but I really hope you will.
Caramelized Peach and Whole Wheat White Chocolate Oatmeal Skillet Cookie Pie.
Servings: 6 Servings
Calories Per Serving: 806 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons butter
- 4-5 medium peaches or nectarines or a mix of both
- 1/3 cup brown sugar
- 1 3/4 cups + 2 tablespoons old fashioned oatmeal
- 1 1/2 cups white whole wheat flour
- 1 cup brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup coconut oil melted (or canola)
- 2 eggs
- 1 tablespoon + 2 teaspoons vanilla extract
- 1/2 cup slivered or chopped almonds
- 4-6 ounces white chocolate chopped into chunks (about 1 cup)
Instructions
- Preheat the oven to 350 degrees F.
- Heat a 10- to 12-inch ovenproof skillet over medium heat; add 1 tablespoon of the butter. Add the sliced peaches, and sprinkle with brown sugar. Cook 3 minutes; stir peaches, and cook another 2 to 3 minutes or until caramelized and soft. Remove from the heat; add 1 tablespoon of the vanilla. Toss well. Spoon out about 2 tablespoons of the sauce for serving (you do not have to do this, it just makes for nice presentation.)
- In a large mixing bowl or bowl of a stand mixer, add the oatmeal, white whole wheat flour, brown sugar, baking soda, salt, melted coconut oil, eggs and 2 teaspoons vanilla. Beat until combined and the dough holds together (the dough will seem oily, this is good). Mix in the almonds and about 1 cup of the white chocolate.
- Sprinkle the dough directly over the peaches and or nectarines. Do not worry if there are a few patches where there is no cookie dough. It does not have to be perfect, the dough will fill out as it bakes.
- Bake for about 20-25 minutes, just do not over bake. Underdone is always better in my opinion. Remove from the oven and let sit 5 minutes. Top with vanilla ice cream and the reserved butter/caramel sauce from caramelizing the peaches. Enjoy!
Seriously? And on a Tuesday? Oh wait, they’re whole wheat. Yes. Let’s get our spoons already…
This looks luscious, especially topped with ice cream like that. (Always yes to the ice cream! 😉 ) Great use for peaches!
Thanks Faith! Ice is never a bad idea! 🙂
Tieghan, you are a gosh darn genius. I mean… can I just give you an award for the most delicious flavor combinations in food ever?! This looks absolutely glorious.
Oh, and I’m right there with you on the chocolate thing! I kept saying the same thing when I was making my Maple Bourbon Brown Butter Pie! If there’s no chocolate, I’m typically not into desserts, but there’s just something about peaches that apparently have made me a believer in all things fruity and amazing.
Haha! THANK YOU! 🙂
So glad we are on the same page about chocolate!
oh man oh man, can i have an entire one of these for breakfast???
I mean, there is oatmeal so I do not see why not. 🙂
I am with ya! Deserts usually have to have chocolate, or peanut butter to make me happy. But I would definitely be happy with this!
YEs, yes, yes!! chocolate and peanut butter is the best! 🙂
This looks amazing Tieghan! I have some huge nectarines that need to be eaten and this recipe is calling for them. Need to get a smaller iron skillet though, what size is the one you used? A 10″ or 12″?
I used a 10 inch, but 12 inch also works.
Thanks Kathy and I hope you love this!
I am NOT ready for fall either!!! Way to early! I still want all the peaches, tomatoes, and corn that summer can offer me. This looks delicious Tieghan!! Still have yet to make a skillet cookie.
Summer till all the produce is gone I say! 🙂
Thanks Laura!
This is such a great way to use up leftover peaches. Only problem is that I live alone and would actually eat this all by myself…
And that is a problem??
ha! Thanks Katie!
Man, you are good– it’s 6 am on 26 of august, and you already have a post out. Love it!
this is a perfect recipe– i usually make a huge cookie loaded with all kind of goodies ( more like cookie pizza), but this is a great variation! Hubby will be happy!
Ha! Well thank you!
Any recipe with the words pie AND cookie in it has to be amaazing. Looks great!
Haha! You are so right!:)
Thanks!
Since peaches are my favorite fruit and I have over 50 pounds getting ripe as I write this…. This might just be one I have to try. I am not a fan of white chocolate but my husband loves it and our daughter in law can’t eat regular chocolate. It sure looks yummy!!!
Thanks Charlotte! I would do half the cookies with white chocolate and the half half with either more nuts, butterscotch chips, peanut butter chips or chocolate chips. Whatever you love!
Oh yum! I love chocolate desserts but I also love fruit desserts when the fruit is so sweet like right now. Plus, I’m right there with you on scooping the fruit out to make more cookie…no thanks! 🙂
Thanks os much, Bri. more cookie is always a good thing! 🙂
I am with ya. I usually am GUNG HO for anything chocolate, and any dessert without it makes me nervous. How-ev-er, I have been looking for an excuse to buy a skillet…so I am alll about this! Pinning!
OMG. How do you not have a skillet? Buy because you will use it every single day. Seriously, you will!
Thanks Taylor!
I don’t own a skillet. I’m buying one just so I can make this … again and again and again! 🙂
Haha! You can also just transfer the peaches to a baking dish and place the cookie over the peaches, then bake. You do not have to have a skillet.
Thanks so much and I hope you love this!
This might just be my new favourite frying pan cookie. I have a bit of a thing for peaches at the moment anyway but right now I am dying to make this to recreate your dig in thing.
Thanks Laura!! Peaches are being devoured by the pounds here right now! 🙂
You could have just stopped at the caramelized peaches and I would have been good…but this skillet cookie is insane. I can only imagine how quickly it would be devoured hot out of the oven..Your pictures are gorgeous.
Ha, I am with caramelized peaches are so good!
Thanks Lisa!