Peach Cobbler with a Cinnamon Crust

Peach Cobbler with a Cinnamon Crust Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

10 servings.

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

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

Note:

August 2001
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