I am very proud of this peanut butter cookie cobbler. I brought this to a Memorial Day BBQ at a neighbor’s house and my ego was THROUGH THE ROOF with all of the compliments. I’d made dessert for this crowd a few times already, so I was familiar with their standard level of dessert-complimenting. This was NOT STANDARD!
OH, and it’s GLUTEN-FREE!
It’s basically a peanut butter and jelly situation, but in a crumble meets cobbler style dessert. It freaking rocks. I need you to make it immediately and tell me how much it rocks. I already know, but I need you to know. OK? Ok. Talk soon.
Gooey Oatmeal Peanut Butter Cookie Berry Cobbler
Ingredients
Blueberry Filling:
- 2 pounds blueberries
- 1 pound cherries, pitted
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 3 tbsp cornstarch
Crumble:
- 2 cups rolled or old fashioned oats
- 3/4 cup packed brown sugar
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- ¼ tspp kosher salt
- ½ cup (8 tablespoons) unsalted butter, cubed, at room temperature
- 1/2 cup smooth peanut butter
- 1 large egg
For serving:
- 1 pint vanilla ice cream
Substitutes:
- Fruit—> use any berries you want, but I love this combination of blueberries and cherries. All blueberries would be my second choice.
- White sugar—> equal parts brown sugar, or 3/4 cup coconut sugar or honey
- Vanilla extract—> 1 teaspoon almond extract, or 2 tablespoons bourbon or whiskey
- Cornstarch—> equal parts tapioca or all-purpose flour
- Oats—> all-purpose flour, whole wheat flour.
- Brown sugar—> white sugar, or 1 cup coconut sugar.
- Baking powder—> ok to omit.
- Cinnamon—> nutmeg, cardamom, allspice.
- Butter—> I haven’t tried it, but I think melted coconut oil would work!
- Peanut butter—> any nut butter! Almond, cashew, sunflower, etc. Crunchy peanut butter will also work in a pinch.
- Egg—> ok to omit, but it won’t be as “gooey” of a situation.
- Vanilla ice cream—> serve with whatever kind of ice cream you like, but vanilla is nice here so that the peanut butter and berries can shine.
Instructions
- Preheat oven to 375°F.
- Add 2 pounds blueberries, 1 pound pitted cherries, 1/2 cup white sugar, 2 teaspoons vanilla extract, and 3 tablespoons cornstarch to a 10-inch ovenproof skillet or baking dish and toss to combine.
- In a food processor, pulse 2 cups oats, 3/4 cup brown sugar, 1 teaspoon baking powder, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt 5 to 6 times, until combined and oats are beginning to break down. (Don’t have a food processor? See notes below)
- Add 1/2 cup cubed butter, 1/2 cup smooth peanut butter, and 1 large egg. Process until combined.
- Sprinkle the dough over the berries. No worries if the berries aren’t totally covered, the dough will spread and wind up covering the entire skillet.
- Bake for 20 to 25 minutes, until lightly golden brown on top, but still very gooey.
- Let the cobbler rest for a few minutes to allow the berry juices to firm up, then SERVE WITH ICE CREAM!
Notes
No food processor? Use all-purpose flour instead. Or, pulse the oats in a blender 15 times until finely chopped, then pour into a bowl to combine with the remaining ingredients.
