I cannot tell you where the inspiration to make these cookies came from. It was practically out of the blue. I am not particularly a fan of peach cobbler. I have never made it before, never had the desire to make it, and when presented with the option of peach cobbler for dessert, I usually pass.

That being said, these cookies are wonderfully delicious. They just taste like summer. They are soft and moist, not too sweet, and have just a hint of cinnamon. I added a crumb topping which added a crunchy texture, which I love. It may not be your thing, so it can easily be replaced with just cinnamon and sugar.

I don’t bake with fruit often, but when I do, I choose fruit that is just nearly ripe. Some people suggest using ripe fruit, but you don’t want it too soft or too sweet because the cooking process will bring out the sweetness of the fruit and make it much softer. The peaches I used where just barely tender to the touch, but they weren’t completely hard. The flesh had a little bit of give. If I were eating it raw, I would wait 1-2 days for it to soften up.