Go Back
Gooey Oatmeal Peanut Butter Cookie Berry Cobbler

Gooey Oatmeal Peanut Butter Cookie Berry Cobbler

Servings 6 to 8 people

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.
Author: Caroline Chambers