Peach Cobbler

Featuring Rosemary EVOO and Peach Balsamic Vinegar  

Peach Filling:

  • - 8 fresh medium peaches, peeled, sliced 
  • - 1 tablespoon of Brown Sugar 
  • - 1/2 teaspoon of fresh rosemary, chopped
  • - 1 lemon (juice and zest)
  • - 1 tablespoon of Peach Balsamic Vinegar 

Crisp Topping:

  • - 1 cup oats 
  • - ¼ cup all purpose flour  
  • - ½ teaspoon vanilla
  • - 1/4 cup Rosemary Extra Virgin Olive Oil 
  • - ½ teaspoon cinnamon 
  • - Pinch kosher salt 
  • - 1 ½ tablespoons brown sugar 

 

Directions: 

  • - Preheat oven to 375 F
  • - Peach filling: In a medium bowl, mix together peaches, brown sugar, rosemary, lemon juice and zest, and Peach Balsamic Vinegar.  Place in a 9 X 13 inch baking dish, or divide among smaller baking dishes, I used three approx 6-8 inch round baking dishes.
  • - Topping: In a smaller bowl - mix together oats, flour, vanilla, Rosemary EVOO, cinnamon, salt and brown sugar.  Sprinkle topping over peach mixture. 
  • - Bake uncovered for approx 35 - 45 minutes until golden brown and tender. 
  • - Approx. 8 servings - serve with vanilla ice cream, or whipped cream!