I love to bake. And to try new recipes. Yet sometimes they just don’t turn out the way I expect. Recently I tried a new almond refrigerator cookie recipe. It was a disaster – the dough was way too dry and crumbly to hold a cookie shape. So I invented a new cookie crumb peach cobbler recipe.
Feel free to adapt this recipe to use up whatever cookie dough or cookie crumbs you have on hand. Using up your stale cookies? Crush them in a plastic bag by hand or with a roller. You’ll need about two cups of stale cookie crumbs for one pan of peach cobbler.
Now I don’t like to waste food. And I’m always trying to find ways to save money. Plus we live a long way from town (and the dump). And I’m on a mission to minimize our family’s waste production. So I’m always on the lookout to try or create recipes from leftovers. This cookie crumb peach cobbler recipe is my latest. Enjoy!
Variations and Tips
Use these ideas to change the recipe to suit your family’s taste buds!
- Add a touch of spice to the cookie crumb or cookie dough mixture.
- A pinch of ginger or a pinch of cinnamon works well.
- Use up your stale ginger snap, plain biscuits, Digestive or Oatmeal cookies.
- Got blueberries? Add half a cup to the peach mixture.
- Freeze your second pan of peach cobbler. Let it fully defrost then warm it at 275 for 10 minutes before serving.
- If you’re using raw cookie dough, the drier the better. The longer it stays in the fridge, the drier it gets.
Cookie Crumb Peach Cobbler Recipe
- slightly less than 3/4 cup butter
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 1/2 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1 jar of Del Monte Quality Sliced Peaches in Light Fruit Syrup (540 ml or 18 ounces)
- Whip butter in a large mixing bowl using a whisk, hand mixer, or an electric mixer.
- Add white sugar, brown sugar, baking powder, baking soda, and salt.
- Mix until combined.
- Mix in egg and almond extract.
- Mix in flour gradually - about 1/2 cup at a time.
- Cover and place bowl with cookie dough in the fridge for 2 to 24 hours.
- Check dough - it should be dry and crumbly.
- Pour peaches and syrup into a 9 x 9 pan or casserole.
- Sprinkle cookie dough on top with a spoon.
- Bake at 375 F for 30 minutes.
- Let cool for 15 minutes.
This recipe makes two pans.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 125Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 23mgSodium 72mgCarbohydrates 16gFiber 0gSugar 8gProtein 1g