Here’s how to make your very own oatmeal cookie blueberry peach cobbler happening without any fails to report:
- Make the topping before you do anything else. And then chill it until the filling is ready. Not only is it easier to handle when cold, but that way you can also avoid the entire topping melting into your fruit instead of forming a nice and thick cookie crust.
- Taste your fruit. This is really important, because it will determine how much sugar you want in your filling. In all honesty – this recipe isn’t overly sweet because I prefer tasting mostly fruit instead of mostly sugar. A little goes a long way if your fruit is ripe and tasty.
- Use the right pan size. You will regret a pan that’s too big. And you’ll definitely regret a pan that’s too small. My oven cleaner can vouch for that.
- The ice cream. It’s important. (It isn’t really, but it’s what takes this from really good to I need to make this every day).