Tuesday, July 14, 2009

Oatmeal Cookie Cobbler

Original Recipe
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1 large egg
1 cup flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1 tsp cinnamon

11 cups fruit, sliced
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Cooking spray

Preheat oven to 350°.

To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and cinnamon; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.

To prepare filling, combine fruit, 1/4 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over fruit mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly.