Peach Cobbler
Ingredients
- Crust:
- 2 C all-purpose Flour
- 1 Tbsp granulated Sugar
- 1/4 Tsp Salt
- 6 Tbsp chilled Butter, cut into 6 pieces
- 6 Tbsp Ice Water
- Filling:
- 6 C sliced, peeled Peaches (about 3 3/4 Lbs)
- 3/4 C packed brown sugar, divided
- 2 1/2 Tbsp all-purpose Flour
- 1 Tbsp Vanilla Extract
- 1 Tsp ground Cinnamon
- 1/4 C slivered Almonds
- Toping:
- 1 Large Egg
- 1 Tsp Water
- 1 Tbsp granulated Sugar
Details
Servings 10
Preparation
Step 1
Preheat oven to 375o.
Crust:
Lightly spoon 2 C flour into dry measuring cups; level with a knife. Place flour, 1 Tbsp granulated sugar and salt in a food processor; pulse 2 or 2 times. Add butter pieces; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add ice water through food chute, processing just until combined, (do NOT form a ball).
Gently press dough into a 4" circle. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Place dough on plastic wrap; cover with 2 additional sheet of overlapping plastic wrap. Roll dough, still covered, into a 15" x 13" rectangle. Place in freezer 5 minutes or until plastic wrap can be easily removed; remove top sheets. Fit dough, uncovered side down, into a 2-qt baking dish coated with cooking spray, allowing dough to extend over edges; remove remaining plastic wrap.
Filling:
Combine sliced peaches, 1/2 C brown sugar, 2 1/2 Tbsp flour, vanilla, and cinnamon in a large bowl; toss gently. Spoon into prepared dish; fold edges of dough over mixture and sprinkle with 1/4 C brown sugar and almonds.
Topping:
Combine egg and water in small bowl. Brush egg mixture over dough; sprinkle with 1 Tbsp granulated sugar.
bake 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 30 minutes before serving.
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