Ingredients

The following ingredients have 5 Servings
  • 5 ripe peaches (skin removed and sliced)
  • 3 Tbsp sugar
  • 1 tsp cornstarch
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • 2/3 cup all-purpose flour
  • 1/3 cup old-fashioned rolled oats ((not quick cooking))
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 4 Biscoff cookies (crushed to your liking)
  • 6 Tbsp (3/4 stick) butter (cold and cubed)
  • 1/4 tsp cinnamon
  • 1/8 tsp salt

Instruction

  •  Preheat oven to 375 degrees. Set aside an 8×8 or 8×6 glass baking dish.
  • In a large mixing bowl, combine the sliced peaches (don’t slice them too thin), sugar, cornstarch, salt, cinnamon, and vanilla. Toss gently and allow to sit while preparing the topping.
  • To prepare the topping, in a medium size mixing bowl, combine the flour, oats, sugar, brown sugar, crushed Biscoff cookies, cinnamon, and salt. Mix to combine. Using a pastry blender, cut in the cold butter. Mix until medium size clumps remain, about the size of dime, maybe a little bit smaller.
  • To assemble, pour the peaches into the baking dish, cover with topping. Place in oven and bake for 25-30 minutes. Keep a careful eye on the top, making sure that it doesn’t get too dark- if the peaches are not soft yet and the top is getting too dark, cover with foil. I didn’t have a problem with mine, but all ovens are different!
  • Remove from oven and allow to cool for 20 minutes before serving warm.