peach crisp cookies

ok i’m sorry but peaches are one of the ultimate summer foods for me. peach season and tomato season are maybe my top two (out of the whole year!), so it feels like i need to take advantage of every moment of the season. i feel like i am always frantic during the summer to take advantage of all the produce because it always goes too quickly.

ENTER these peach crisp cookies. when i was testing these i was calling them peach cobbler cookies, but then realized my mistake. cobbler is more of a cake/biscuit consistency on top of fruit (and i’m thinking i need to make a cobbler cookie now?) whereas a crisp is topped with an oat crumble situation. both are delicious and both have their place, but these cookies are firmly in the crisp category.

we’re starting with a soft cinnamon dough, then topping it with a fat, juicy slice of fresh peach (or nectarine), then a big handful of an oat crumble mixture. then after it’s baked, its all topped with a vanilla icing. ALSO, i’m realizing i should have been topping these cookies with a fat scoop of vanilla ice cream, so please fix my mistake and top these while they’re hot with a big scoop.

i mention this in the video, but these cookies are best if you eat them the first day. since we are baking fresh peaches into the dough, if they’re left for too long (2+ days) the juice from the peaches start to seep out and make the cookie a little soggy. so please enjoy them fresh! if you can’t enjoy them fresh, here are two options for you:

1. keep the dough in the fridge. make the dough and scoop it out into dough balls. cover and transfer to the fridge. you can also make the oat crumble, but keep it separate from the dough (also in the fridge). then, right before serving, assemble the cookies (top the dough with peaches and crumble), then bake!

2. bake without the peaches: if you won’t have time to bake the dough before serving, you can just leave the peaches out for the baking. just top the dough with the oat crumble, then bake as instructed. then, just before serving, top the cookies with slices of peach and then the icing. the peach won’t be baked into the dough and will give a different taste, but will still taste delicious and not soggy!

fav products

this month i’m sharing all the products that i use over and over and over again. some of them are newer, but a lot of these i’ve had for over a year and use almost every single day (if not multiple times a week). these are just a few things i think belong in every kitchen (maybe i need to do a full post with all my kitchen essentials soon?).

material kitchen cutting board and knives

• i use these two EVERY DAY. this is my go-to combo for any food cooking or prep i do. these cutting boards are so affordable and durable. i will sing their praises forever. and use my code “mallorymaterial” for 20% off!

diamond crystal kosher salt

• i was converted to diamond crystal kosher salt about a year ago and will never go back. it’s less salty than table salt (if that even makes sense) and has such a better taste. it is the superior salt and i need you to try it out. you’ll never go back to using table salt again!

usa pans 9×13” pan

• this is the 9×13” pan of all 9×13” pans. the finish on this pan is perfect for baking and gives you the best result every time. i’ve recently been using it most for focaccia bread (and a detroit style pizza recipe coming soon), but you can use it for any cake or bake of that size. i recently ordered another one of these bringing my grand total up to 3.

now for the main event! as always, lmk if you have any questions and i can’t wait for you to try these. happy peach season!!