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Peach Cobbler with a Cinnamon Crust

Source of Recipe

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Peach Cobbler with a Cinnamon Crust

Myrecipes.com – e-mail
Cooking Light - August 2001
Reviews rated this recipe 3.5 of 5 stars.
Yield: 10 servings

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.

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.

One serving equals: Calories 236 (Caloriesfromfat 22 %); Fat 5.7 g (Satfat 2.4 g, Monofat 0.1 g, Polyfat 0.1 g); Protein 2.1 g; Carbohydrate 45.5 g; Fiber 2 g; Cholesterol 4 mg; Sodium 86 mg