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Peach Cobbler with a Cinnamon Crust

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 10 servings.
Some people think the crust is the best part of a peach cobbler. This recipe has plenty of it. It's baked separately and laid on top of the peaches--unorthodox, but crispy and flavorful nonetheless.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon ground cinnamon, divided
  • 6 cups sliced peeled fresh ripe peaches or 2 (16-ounce) packages frozen sliced peaches
  • Cooking spray
  • 2 tablespoons sugar
  • 1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1 large egg white, lightly beaten

Nutrition Information

  • calories 236
  • caloriesfromfat 22 %
  • fat 5.7 g
  • satfat 2.4 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 2.1 g
  • carbohydrate 45.5 g
  • fiber 2 g
  • cholesterol 4 mg
  • iron 0.3 mg
  • sodium 86 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 1 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Place the peaches in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with sugar mixture; let stand 30 minutes.

  3. Combine 1/4 teaspoon cinnamon and 2 tablespoons sugar in a small bowl. Unfold 1 pie dough, reserving remaining dough for another use. Brush with egg white; sprinkle with cinnamon and sugar mixture. Cut the dough into 16 wedges. Place the dough wedges, coated sides up, on a baking sheet coated with cooking spray. Bake at 350° for 15 minutes or until golden brown; set aside.

  4. Bake peaches at 350° for 30 minutes or until bubbly. Arrange crust over peaches. Serve warm.