Peach Cobbler

By cook_kjacook_kja

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

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.