Peach Cobbler

2.0 3
2 stars
(3)
Photo: Oxmoor House
Recipe from Cooking Light

If fresh peaches are out of season, substitute the same amount of frozen slices for this peach cobbler. Just thaw them before you use them.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons chilled stick margarine, cut into 6 pieces
  • 1/4 cup plus 2 tablespoons ice water
  • Vegetable cooking spray
  • 6 cups peeled, sliced peaches (about 3 3/4 pounds)
  • 3/4 cup firmly 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 egg, lightly beaten
  • 1 teaspoon water
  • 1 tablespoon sugar

Preparation

  1. Position knife blade in food processor bowl; add first 3 ingredients, and pulse 2 or 3 times. Add margarine pieces, and pulse 10 times or until mixture resembles coarse meal. With processor running, slowly add ice water through food chute, processing just until combined (do not form a ball).
  2. Gently press flour mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 15- x 13-inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheet of plastic wrap. Invert and fit dough into a 2-quart baking dish coated with cooking spray, allowing dough to extend over edges of dish; remove top sheet of plastic wrap.
  3. Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons flour, vanilla, and cinnamon in a large bowl; toss gently. Spoon peach mixture into prepared dish; fold edges of dough over peach mixture (it will only partially cover peaches). Sprinkle remaining 1/4 cup brown sugar over peach mixture; sprinkle with almonds.
  4. Combine egg and 1 teaspoon water in a small bowl; stir well. Brush egg mixture over dough, and sprinkle with 1 tablespoon sugar. Bake at 375° for 45 minutes or until filling is bubbly and crust is lightly browned. Let cobbler stand 30 minutes before serving.

January 1996

Nutritional Information

  • Calories: 302
  • Calories from fat: 27%
  • Fat: 9.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.5g
  • Carbohydrate: 51.5g
  • Fiber: 2.8g
  • Cholesterol: 11mg
  • Iron: 1.9mg
  • Sodium: 149mg
  • Calcium: 39mg