|As big as a baseball!|
There is nothing in this world better than a Colorado peach.
Every year, Bill's Rotary club has a fundraiser whereby they bring a truckload of peaches over from the Western Slope and sell them (for big $$). I always think they are kind of expensive, but...oh...my...gosh are they worth it! We love eating them one by one, but they ripen fairly quickly, and then I'm scratching my head wondering..."what am I gonna do with all these peaches?"
Over the years, I've made just about every kind of cobbler. This year, I came up the following (I actually combined two different recipes).
I call it:
Peach Oatmeal Crisp with Walnut Topping
1 pouch Betty Crocker Oatmeal Cookie Mix
3/4 C butter
1 C chopped walnuts
4 1/2 C sliced peaches (I remove the peel too)
1/3 C sugar
1 T cornstarch
1/2 t cinnamon
Whipped Topping, if desired
Heat oven to 350. Spray the bottom of a 13" x 9" glass dish with cooking spray. In a large mixing bowl, cut the butter into the cookie mix using a pastry blender (or the old-fashioned-mom-way-of-pulling-two-knives-in-opposite-directions) until well mixed and particles are about the size of peas. Remove 1 C mixture and set aside. Press the remaining crumbs into the bottom of the glass dish.
In another bowl, mix the peaches, sugar, cornstarch and cinnamon. (Inhale...this smells divine.) Spoon onto the crumb layer.
Add walnuts to the reserved crumb mixture. Stir and sprinkle evenly over the peaches. Bake 40 to 50 minutes or until topping is golden brown and edges are bubbly. Cool. Serve warm with whipped topping (of course, vanilla ice cream would be yummy as well).
We're down to just a handful of these golden-taste-of-summer fruits. I have frozen them and they will become breakfast smoothies...for the rest of the week.
I'm linking up here: