This Recipe was made with

Frosty Lemon Frosty Lemon


  • 4 Tbsp (1/2 stick) butter
  • 2 C (48 cookies) Archway Frosty Lemon Cookies crumbs
  • ¾ C milk
  • ¼ C white sugar
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 29oz can sliced peaches in heavy syrup
  • ½ Tbsp white sugar
  • ¼ tsp cinnamon
  • Ice cream or whipped topping if desired


  1. Preheat oven to 350ºF.
  2. Place rack in middle to lower shelf of oven.
  3. Place cookies (24 at a time) into a food processor and pulse until a fine crumb is achieved.
  4. Alternatively, you may place cookies into a large plastic zip lock baggie and roll with a heavy rolling pin.
  5. Place cookies into a large mixing bowl.
  6. Stir in the ¼ C sugar, baking powder and the pinch of salt and set aside.
  7. Gently warm milk in a microwave or on the stove until just hot.
  8. Pour warm milk over cookie mixture and stir. Let stand for about 10 minutes until the cookies are soft and dissolved.
  9. Meanwhile, cube butter and place into a 9x9 square glass baking dish. (If you prefer a thinner cobbler you may use a 13x9 size dish. Just reduce the baking time by 10 minutes or so.)
  10. Place dish in oven while it is preheating to melt the butter. Pull out hot dish with melted butter from oven.
  11. Pour cobbler batter over melted butter, spreading it out evenly but do not stir.
  12. With a slotted spoon, spoon peaches directly out of the can over the batter, allowing a small amount of the syrup but not too much. While the cobbler bakes, the peaches will sink in and the batter will rise to the top.
  13. In a small dish combine the ½ tablespoon sugar and ¼ teaspoon cinnamon. Sprinkle evenly over the cobbler.
  14. Bake for about 20-25 minutes or until a toothpick inserted comes out with moist crumbs clinging. Be careful not to over bake (until toothpick comes out clean) or your cobbler will be dry.
  15. Serve warm with ice cream or whipped topping.
  16. Store tightly covered.