Peach Cobbler

Photo: Oxmoor House

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.

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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.
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