National Peach Pie Day is coming up! I think this is the first food holiday I’ve celebrated but that makes sense because I’m obsessed with both peaches and pie.
In the summer I literally can’t get my hands on enough peaches. I buy them everywhere I see them and have way too many in my house, yet somehow I manage to eat, freeze, or bake with all of them. I could never waste a peach!
Pie is one of my favorite treats year round, unfortunately, it tends to scare people away. They think they could never make a pie. But making pie (or any dessert) shouldn’t be stressful; it should be fun.
Pies aren’t meant to look perfect – as long as they taste good, they are awesome in my book.
It can still be a lot of work to make and roll pie crust, in addition to a filling, put everything together, and bake it off. Not to mention that traditional pies have to cool a long time or they are a mess to serve.
So I have a solution: Peach Oatmeal Skillet Pie. It may not be traditional pie, but it’s full of peaches, easy to make, and you can even eat it hot out of the oven, although it’s pretty great cold too … for breakfast … not that I would know anything about that 😉
The peaches are juicy and tender with this amazing syrup surrounding them. Then on top of them is a slightly underbaked cinnamon, vanilla oatmeal cookie with white chocolate and pecans. Is your mouth watering yet? It should be.
To get you all set to bake this and a whole lot more, Ginny’s has offered to give one lucky reader a $100 gift card to their site! You can stock your kitchen with some fun goodies.
In order to enter the giveaway, answer the question: What’s your favorite pie?
To earn additional entries:
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IMPORTANT: This giveaway is open to residents of the US only.
The giveaway ends Friday August 28, 2015, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!
Disclaimer: I was provided with the giveaway, but all opinions, as always, are mine.Print
- 2 tablespoons olive oil
- 5 large peaches or nectarines, peeled and sliced
- 1/3 cup packed light or dark brown sugar
- 1 tablespoon vanilla bean paste
- 1 ¾ cups plus 2 tablespoons old fashioned oats
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 cup packed light or dark brown sugar
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup olive oil
- 2 large eggs
- 2 teaspoons vanilla bean paste
- ¾ cup pecans
- ¾ cup white chocolate chips
- Preheat oven to 350 degrees F.
- Heat a 10 or 12 inch oven safe skillet over medium heat. Once warm, add the oil, followed by the peaches, sugar, and vanilla bean paste. Cook, stirring frequently, about 5 minutes until the peaches are soft and the syrup has reduced. Reserve about ¼ cup of the syrup for serving.
- Make the cookie topping. In a large bowl, stir together oatmeal, flour, cinnamon, sugar, baking soda, salt, oil, eggs, and vanilla. Mix until well combined. Stir in the pecans and white chocolate chips.
- Spread cookie mixture over the peaches as evenly as possible. It doesn’t have to be perfect. Bake for about 20 minutes, until the top is golden brown and the peaches are bubbling. Serve immediately with the reserved syrup and ice cream. Pie may also be stored in the refrigerator for up to 3 days in an airtight container. Serve cold or reheat in the microwave.
Recipe adapted from Half Baked Harvest
- Prep Time: 15 minutes
- Cook Time: 25 minutes