This was okay for a quick dessert, but don't expect your traditional peach cobbler or pie; it taste like a short cut version and this is what it is.
Peach Cobbler with a Cinnamon Crust
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.
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- Calories: 236
- Calories from fat: 22%
- Fat: 5.7g
- Saturated fat: 2.4g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 2.1g
- Carbohydrate: 45.5g
- Fiber: 2g
- Cholesterol: 4mg
- Iron: 0.3mg
- Sodium: 86mg
- Calcium: 8mg
- 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
- 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.
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Peach Cobbler with a Cinnamon Crust Recipe at a Glance
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