Peach Crumble Cookie
A brown sugar and cinnamon oatmeal cookie, stuffed with peach jam, vanilla chips, and topped with a toasted almond and lemon crumble. Extra vanilla drizzle is optional, don’t miss out!
Ingredients
- 2 sticks butter unsalted, room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1½ cup old fashioned oats can use any cut of oats except steel cut.
- 2 eggs room temperature
- 2 tspns vanilla extract
- ¾ tspn baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tspns ground cinnamon
- 1 tbsp cornstarch
- 2½ cups flour
- 1 cup vanilla chips, plus ¼ cup additional if glazing can substitute white chocolate chips
- 4 ounces Peach Jam
Almond Lemon Crumble Topping
- ¾ cup flour
- 4 tbsp butter melted and cooled to room temp
- ¼ cup brown sugar
- 3 tbsp granulated sugar
- 3 tbsp toasted almonds chopped finely
- 1 lemon zest only
- ½ tspn salt
Instructions
- In a stand mixer, cream together room temperature butter and sugars until pale and creamy.
- Add eggs, one at a time, scraping the bowl after each addition. Add vanilla extract and mix in.
- In a separate bowl, sift together dry ingredients excluding oats and vanilla chips.
- Add to the butter mixture on low speed until just mixed together. Do not overmix.
- Add in oatmeal and vanilla chips and mix on low for a few turns of the mixer until it is just incorporated.
- Turn off mixer, remove bowl and scrape the bottom and sides to make sure the oats and vanilla chips are mixed evenly throughout the dough.
- Using a 4-ounce cookie scoop, portion out 9 pieces of dough onto a parchment lined baking sheet.
- With clean fingers or the back of a spoon, make a deep indentation in each dough round. Place a teaspoon of peach jam into each cookie. The jam should not be overflowing, you want it a little recessed or even with the top edge of the dough.
- Repeat with the remaining dough until all of the cookie dough is filled.
- Set aside in the fridge as you prepare the crumb topping.
Almond Lemon Crumble Topping
- Melt butter in microwave safe dish in 30 second intervals until it is melted. Allow to cool to room temperature for 10 minutes.
- In a small saute pan over medium heat, toast sliced almonds until slightly darker and aromatic. Chop into small pieces.
- Add flour, sugar, salt, toasted almonds, and zest of the lemon to a bowl and mix thoroughly with a fork.
- Pour the melted and cooled butter over the flour mixture and lightly fluff with a fork until it resembles coarse crumbs. Some bits may be larger than others, that is perfect.
- Remove filled cookies from the fridge and generously pile crumble on top. It will be at least 2-3 tablespoons of crumb pressed loosely on top of the cookie.
- Repeat until the cookies are covered in crumb coating.
- Chill cookies for at least an hour before baking.
- Preheat oven to 375*F and bake 4-6 cookies at a time for 14-18 minutes. You want the edges and top to be a deep golden brown.
- Allow cookies to cool on baking sheet for 5-10 minutes before transferring to a wire rack to continue cooling.
- OPTIONAL-Melt vanilla chips in microwave in 30 second intervals until melted then drizzle over cooled peach crisp cookies for a decorative finish. Enjoy!
Notes
Warm brown sugar and oatmeal cookie, pop of peach jam in the middle, creamy vanilla morsels sprinkled throughout, and the most addictively crunchy toasted almond crumb topping with a hint of lemon to bring out the flavor of peach and cinnamon. This cookie is amazing by itself but if you pair it with vanilla bean ice cream?? Game over. AMAZING.