Serves 4
40 min
Caramelized Peach and White Chocolate Oatmeal Skillet Cookie Pie
Recipe GLPRba7127785e72bd
A rustic skillet dessert featuring a layer of caramelized peaches topped with a thick, chewy oatmeal cookie-cake studded with white chocolate chunks and almonds. Baked in one pan and served warm with a drizzle of peach caramel sauce and vanilla ice cream.
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Ingredients
3 tablespoons butter, divided
4 to 5 medium peaches or nectarines, peeled and sliced
1 cup brown sugar
1 tablespoon vanilla extract
1 3/4 cups plus 2 tablespoons old-fashioned oatmeal
1 1/2 cups white whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup coconut oil, melted (or canola oil)
2 large eggs
2 teaspoons vanilla extract
1/2 cup slivered or chopped almonds
4 to 6 ounces white chocolate, chopped into chunks
Directions
Preheat your oven to 350°F.
Place a 10- to 12-inch ovenproof skillet over medium heat and add 1 tablespoon of butter.
Once the butter has melted, add the sliced peaches and sprinkle them evenly with the brown sugar. Cook for 3 minutes without stirring, then stir the peaches and continue cooking for another 2 to 3 minutes until they become soft and the sugar caramelizes into a glossy, amber sauce.
Remove the skillet from the heat and stir in 1 tablespoon of vanilla extract. Gently toss to coat the peaches. If desired, spoon out about 2 tablespoons of the caramel sauce into a small bowl and set aside for serving and drizzling.
In a large mixing bowl, combine the oatmeal, white whole wheat flour, brown sugar, baking soda, and salt. Add the melted coconut oil, eggs, and 2 teaspoons of vanilla extract. Stir or beat everything together until the ingredients are well combined and the dough holds together. The dough will have an oily appearance, which is normal and desired.
Fold the almonds and white chocolate chunks into the dough until evenly distributed.
Gently scatter the cookie dough directly over the caramelized peaches in the skillet, spreading it out as best you can. It is fine if some peaches peek through—the dough will expand slightly as it bakes and fill in gaps naturally.
Bake for 20 to 25 minutes, until the top is set and lightly golden. Do not overbake; a slightly underdone center is preferable to a dry cookie.
Remove the skillet from the oven and allow it to rest for 5 minutes. Serve warm, topped with vanilla ice cream and a drizzle of the reserved peach caramel sauce.
