Description
These Peach Cobbler Cookies capture the essence of a Southern classic in a handheld form. Soft, tender, and filled with gooey peaches, they’re topped with a sweet cinnamon crumble for a delightful textural contrast. Perfect for any time of year, they’re easy to make and ideal for sharing.
Ingredients
2 cups all-purpose flour
1 cup unsalted halal-certificate butter, softened
1 cup brown sugar
1/4 cup granulated sugar
16 ounces canned peaches, drained
1/2 cup rolled oats
30 grams flour for topping
30 grams brown sugar for topping
1 tsp ground cinnamon
1/4 tsp salt
Optional: 1/4 tsp vanilla extract (ensure alcohol-free)
Optional: 1 tbsp lemon juice (if peaches are fresh)
Instructions
Preheat oven to 350°F (180°C)
In a bowl, combine 2 cups flour, brown sugar (1 cup), and granulated sugar (1/4 cup). Mix until well blended
Cut in butter using a pastry blender or fingers until mixture resembles coarse crumbs
Divide dough into two portions and shape into disks. Chill for 15 minutes
While dough chills, mix canned peaches with salt, lemon juice (if using), and oats
Roll out one dough disk between two parchment sheets to 1/4-inch thickness
Cut into 12 circles, center each with a spoonful of peach mixture, and fold dough over to form half-moons
Repeat with remaining dough and fillings
Mix crumble topping: Combine 30g flour, 30g brown sugar, cinnamon, and 1 tbsp butter
Brush cookies lightly with water and press crumble topping on tops
Bake for 10–12 minutes until golden. Let cool slightly before serving
Notes
Use fresh, ripe peaches instead of canned when in season for a richer flavor
Store cookies in an airtight container at room temperature for up to 5 days
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg