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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.

Cooking Light AUGUST 2001

  • Yield: 10 servings.

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.

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
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Peach Cobbler with a Cinnamon Crust Recipe

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