Sprinkle the mixture on a parchment paper lined cookie sheet.
Bake for 5-10 minutes, then crumble, and set to the side.
Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.
Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump free.
Bring the peaches and etc to a boil over medium heat.
Pour in the liquid & cornstarch mixture, stir, and turn off the heat. Let cool.
Add a small amount of vegetable oil to your fingertips and oil the inner top part of the cheesecake pan (this will prevent the cobbler filling from sticking to the pan).
Pour the peach topping on top of the cheesecake.
Next sprinkle the crumb topping on top.
Cover and refrigerate for at least 2 hours.
Serve and enjoy
Made this tonight and my hubby ate more than half of it
DOES ANYONE HERE ACTUALLY STILL EAT Sweet Potato Pie
Savory Potato and Vegetable Bake Recipe
The best Crepes ever
Dennis Quaid Signs $100 Million Deal With Warner Bros. A For Non-Woke Movie After Success of Reagan
Peter Reckell, a.k.a Bo Brady from “Days of Our Lives,” has a beautiful wife of 26 years that many may not know about after his marriage to a soap opera co-star didn’t work
Crock Pot Mississippi Roast
Candace Owens Calls Out ABC News Anchors: “David Muir and Linsey Davis Are a Disgrace to Their Profession”
Throw some salt down the shower drain, why do so many people do it?
