Caramelized White Chocolate Peach Oatmeal Skillet Cookie Pie

Alright, not gonna lie. I’m super proud of this one! This is the first peach-related recipe I made with the 45 peaches I obtained the other day. The recipe was very loosely adapted from here (after seeing that title/picture on Pinterest, I just couldn’t not attempt to make it… :O ), but I took out almost all the sugar (save for the amount I used to caramelize the peaches), replaced the flour with almond meal, subbed applesauce in place of the oatmeal, and halved the amount of chocolate it called for.

I brought this over to Sean & Isaac’s place when I went over to get some work done while concurrently playing with Sugar Ray (just for the record, you have not truly lived until a sugar glider has sailed through the air to land across your face). Both of them adored it, and Sean doesn’t even like peaches!

if you’ve ever been to BJ’s, this is kinda like a much healthier version of a pizookie, but with fresh peaches and loaded with healthy fats, protein, and other goodness! :O

I took out almost all the sugar, decreased the amount of white chocolate, replaced the whole wheat flour with almond meal, and the coconut oil with applesauce. I cut them into pretty thin slices, hence the 14 servings!

Assuming that you have the self-control to divide this sucker into 14 pieces, each piece is approximately 217 calories, with 20g CHO’s, 13g fats (from all the nuts!), 7g protein, 94mg sodium, 3g fiber + 11g sugar! It takes about 10 minutes to prep and 20-25 minutes to bake!

Caramelized White Chocolate Peach Oatmeal Skillet Cookie Pie

Ingredients:

• 2 tsp coconut oil
• 4 medium peaches, sliced
• 3-4 tbsp organic coconut palm sugar
• 1½ cups almond meal
• 1½ cups rolled oats
• ¾ tsp baking powder
• dash of salt
• ¾ cup unsweetened applesauce
• 2 eggs
• 1 tbsp pure vanilla extract
• ½ cup sliced almonds
• ½ cup white chocolate chips
• small scoop of lactose-free vanilla ice cream

Instructions:

1. Preheat oven to 350 degrees F.
2. Heat a 10-12″ cast iron skillet over medium heat and add the coconut oil. Add sliced peaches and sprinkle with coconut palm sugar.
3. Cook for several minutes, then stir the peaches and cook for another 2-3 minutes or until caramelized + soft. Remove from heat and add 1 tbsp vanilla. Toss well. Spoon out a small amount of the sauce for serving (optional).
4. In a large mixing bowl, add the rolled oats, almond meal, vanilla extract, applesauce, baking powder, salt and eggs. Beat until well combined and dough holds together. Mix in the almonds and white chocolate chips.
5. Spread dough over the peaches.
6. Bake for 20-25 minutes (avoid overbaking!). Remove from oven and let sit for ~5 minutes.
7. Top with vanilla ice cream and drizzle with reserved sauce from caramelizing the peaches!

Peach layer!

Cookie layer!

Baked & topped with lactose-free vanilla ice cream!