Recipes posted on August 22, 2011 15:34
16.5 oz. Pillsbury refrigerated sugar cookies 1/2 cup quick oats
1/4 cup packed brown sugar 1/4 cup chopped pecans
1/2 teasp grd cinnamon 1/2 teasp grd nutmeg
1/2 cup sugar 3 Tablsp cornstarch
4 cups sliced, peeled ripe peaches (about 5-6 medium) OR 4 cups frozen slices, thawed
1 Tablsp lemon juice Preheat oven to 375 - spray 9" square pan with cooking spray.
Break up 3/4 of the cookie dough in the pan, with floured fingers, press dough evenly in
the bottom of the pan to form a crust. Bake 15-20 minutes or until golden brown.
In a medium bowl, crumble remaining cookie dough, add oats, brown sugar, pecans, 1/4 teasp
of the cinnamon and 1/4 teasp of the nutmeg. Toss and set aside.
In a saucepan, combine sugar, cornstarch, remaining cinnamon and nutmeg. Stir in peaches
and lemon juice until thoroughly coated. Heat to boiling....stir constantly - boil and stir for 1
minute. Spoon peach mixture over partially baked crust, top with oat mixture. Bake another
25-30 mins. Cool for at least 1 hour before serving. Cut into squares.