Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

The sturdier the bread, the better for this simple peach cobbler. Turbinado sugar crystals have a coarse texture and add a nice crunch to the topping, but granulated sugar can be used instead.

Recipe by Cooking Light July 1999

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Recipe Summary

Yield:
10 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut an X on the bottoms of peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds, remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut peaches in half; remove pits. Slice peaches to yield 12 cups.

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  • Preheat oven to 350°.

  • Combine peaches, 3/4 cup granulated sugar, and flour in a 13 x 9-inch baking dish coated with cooking spray, and let stand 30 minutes, stirring occasionally.

  • Combine 1/4 cup granulated sugar, orange rind, orange juice, butter, cinnamon, and egg whites in a shallow bowl, stirring with a whisk. Trim crusts from bread; cut each slice into 2 triangles. Dip bread triangles in the orange juice mixture; arrange on top of peach mixture. Sprinkle turbinado sugar over bread. Bake at 350° for 45 minutes or until golden.

Nutrition Facts

289 calories; calories from fat 17%; fat 5.6g; saturated fat 3g; mono fat 1.7g; poly fat 0.4g; protein 4.5g; carbohydrates 58.5g; fiber 4.6g; cholesterol 13mg; iron 1mg; sodium 162mg; calcium 35mg.
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