When your neighbors have a peach tree and are willing to share it would be a shame not to take advantage of the in-season yumminess! And it seems we’re really back into cookie butter, so we are blending both and making a Peach Skillet Crisp with Cookie Butter Crumble. Fresh, sweet, delicious!
4 peaches, sliced
1/2 Cup sugar
1/2 Teaspoon cinnamon
2 Tablespoons all purpose flour
Pinch of salt
Cookie Butter Crumble:
1 Cup all purpose flour
1/2 Cup brown sugar
4 Tablespoons butter, melted
1/4 Cup cookie butter
1/2 Teaspoon salt
Pre-heat the oven to 350 degrees.
Peel and slice the peaches. Add them to a large bowl and toss with the sugar,flour, cinnamon and salt.
In a separate bowl, make the crumble by mixing together the flour, brown sugar, melted butter, cookie butter and salt. Use your hands to stick it together into clumps.
Pour the peach mixture in the bottom of a cast iron skillet and crumble the topping over it.
Bake for 20 to 30 minutes or until the crumble is a light golden brown.
It had to be! It’s becoming our thing! Ever since we visited Gierenger’s Orchard last Mother’s Day we’ve been dying to go back. They seriously have the reddest, juiciest, sweetest strawberries we’ve ever tasted. And this is exactly what we need to make our mama-worthy Strawberry Cobbler. A special treat for a very special day! Happy Mother’s Day!
6 cups of freshly picked strawberries, capped and sliced
1 pkg. yellow cake mix
1/3 cup sugar
1/3 cup rolled oats
1 cup butter, melted (2 sticks)
Preheat the oven to 350 degrees.
Lay the sliced strawberries in a 9 x 13 dish that has been sprayed with nonstick spray.
In a bowl, mix the cake mix, oats, and sugar. Sprinkle evenly over the strawberries. Pour the melted butter evenly over the dry mixture.
Place in the oven and bake for 50 min. The top should be browned.
Serve with ice cream and whipped cream. Make sure mom gets her’s first!