Yield: 9 servings

Preparation time: 25 minutes
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1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
3 tablespoons cornstarch
4 cups sliced peeled ripe peaches (5 to 6 medium) or
4 cups frozen sliced peaches (from two 16-oz bags), thawed
1 tablespoon lemon juice

Heat oven to 375°F. Spray 9-inch square baking pan with cooking spray. Break up three-fourths of cookie dough in pan. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until golden brown. Meanwhile, in medium bowl, crumble remaining cookie dough. Add oats, brown sugar, pecans, 1/4 teaspoon of the cinnamon and 1/4 teaspoon of the nutmeg; toss and set aside. In 3-quart saucepan, mix granulated sugar, cornstarch, remaining 1/4 teaspoon cinnamon and remaining 1/4 teaspoon nutmeg. Stir in peaches and lemon juice until thoroughly coated. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Spoon peach mixture evenly over partially baked crust. Top with oat mixture.
Bake 25 to 30 minutes longer or until topping is golden brown and filling is bubbly. Cool 1 hour before serving. Cut into squares.


Notes

Serve with a scoop of cinnamon ice cream or a dollop of whipped cream.
Substitute 1 can (21 oz) peach pie filling for the cooked peach mixture.

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