We have Peach Cobbler as dessert in the South Arm Cooking Club for seniors. Cobbler toppings take on many forms. Some resemble sugar cookie dough while some are like pie crusts. This topping is a tender oatmeal scone, which bakes up crisp, nubbly, and slightly sweet.
A scoop of vanilla ice-cream will make this dessert perfect.
This recipe is adapted from America’s Test Kitchen and Cooking Light and it serves 6.
- 2 pounds peaches
- 2 1/2 teaspoons cornstarch
- 1/3 cup brown sugar
- pinch of nutmeg and cloves
- 1 teaspoon vanilla extract
Oat Scones Topping:
- 1 1/2 cups all purpose flour
- 1 1/4 cups old-fashioned oatmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted (1 stick)
- 1/3 cup milk
- 1 egg, beaten to blend
Christina and Chris made this dessert.
The Oat Scone recipe above can be baked off by itself with some addition of raisins (1/2 cup). Place the dough on a lightly floured work surface. Pat out to form 3/4-inch thick circle. Using a sharp knife, cut into 12 wedges. Transfer to a baking sheet and bake at a preheated 450F oven for about 12 minutes or until light brown. Cool slightly on a rack.
Scones freeze well. When the scones are completely cooled, simply pop them in a ziplock bag and store them in the freezer. Defrost on the counter or in the microwave, then place in the toaster oven for a minute or two. You’ll have ‘fresh’ scones on hand whenever the mood strikes.