Peach Cobbler

Cooking Light
Peach Cobbler Recipe
Randy Mayor; Jan Gautro
This lightened version of a old-fashioned peach cobbler has a reduced-fat homemade pastry curst and is packed with fresh peaches. The almonds sprinkled over the top of the pastry add both flavor and crunch to the cobbler. 
10 servings


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2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
6 tablespoons chilled butter, cut into 6 pieces
6 tablespoons ice water
Cooking spray
6 cups sliced peeled peaches (about 3 3/4 pounds)
3/4 cup packed brown sugar, divided
2 1/2 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup slivered almonds
1 large egg
1 teaspoon water
1 tablespoon granulated sugar


Preheat oven to 375°.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 to 3 times. Add butter pieces; pulse 10 times or until the mixture resembles coarse meal. With processor on, slowly add ice water through food chute, processing just until combined (do not form a ball).

Gently press dough into a 4-inch circle. Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Place dough on plastic wrap; cover with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 15 x 13-inch rectangle. Place in freezer 5 minutes or until plastic wrap can be easily removed; remove top sheets. Fit dough, uncovered side down, into a 2-quart baking dish coated with cooking spray, allowing dough to extend over edges ; remove remaining plastic wrap.

Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons flour, vanilla, and cinnamon in a large bowl; toss gently. Spoon into prepared dish; fold edges of dough over peach mixture. Sprinkle 1/4 cup brown sugar over mixture; sprinkle with almonds.

Combine egg and water in a small bowl. Brush egg mixture over dough; sprinkle with granulated sugar. Bake at 375° for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 30 minutes before serving.

Created date

June 2004

Nutritional Information

Calories 302
Caloriesfromfat 27 %
Fat 9.2 g
Satfat 1.6 g
Monofat 4.3 g
Polyfat 2.7 g
Protein 4.5 g
Carbohydrate 51.5 g
Fiber 2.8 g
Cholesterol 11 mg
Iron 1.9 mg
Sodium 149 mg
Calcium 39 mg