Cobblers are often made with a biscuit-like topping, but I like the simplicity of a light oatmeal topping.
Because of my unique topping for this cobbler, I immediately thought of the song “The Surrey with the Fringe on Top” sung by Gordon MacRae and Shirley Jones from the original Oklahoma! Soundtrack.
Peach Cobbler with Oatmeal Crumble Topping
Ingredients
- ¼ cup Splenda®
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ¾ teaspoons cornstarch
- 6 fresh peaches, peeled, pitted, and sliced thickly
- 2 teaspoons fresh lemon juice
- 2 tablespoons butter, cold
- ¼ cup flour
- ¼ cup Splenda®
- ¼ cup brown sugar
- ¼ cup oatmeal
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1teaspoon baking powder
- 5 tablespoons butter, cold
COBBLER
TOPPING
Instructions
- Combine Splenda®, brown sugar, cinnamon, nutmeg and cornstarch in a large bowl. Add pitted, peeled and thickly sliced peaches. Toss until coated with cornstarch mixture. Sprinkle lemon juice over mixture and stir lightly. Pour into a large glass pie dish. Dot with small chunks of cold butter.
- Preheat oven to 425 degrees.
- In food processor, combine flour Splenda®, brown sugar, oatmeal, cinnamon, nutmeg, and baking powder. Pulse until oatmeal is in small pieces. Chunk 5 tablespoons cold butter into mixture and pulse in food processor until butter is in tiny bits.
- Pour crumble topping mixture into a small bowl from the food processor. With your hand, sprinkle topping over all of the peaches.
- Bake for 17 minutes. Peaches should not be soggy. Topping should be slightly crunchy. There should be a syrup in the bottom of the pie dish that you spoon over the top when you serve.
- This is great for breakfast, served with pork chops, or as a dessert topped with vanilla ice cream.
COBBLER
TOPPING AND BAKING
