Peach Cobbler with a Cinnamon Crust

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peach Cobbler with a Cinnamon Crust Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy