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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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If fresh peaches are out of season, substitute the same amount of frozen slices for this peach cobbler. Just thaw them before you use them. Ingredients:
2 cups all-purpose flour |
1 tablespoon sugar |
1/4 teaspoon salt |
1/4 cup plus 2 tablespoons chilled stick margarine, cut into 6 pieces |
1/4 cup plus 2 tablespoons ice water |
vegetable cooking spray |
6 cups peeled, sliced peaches (about 3 3/4 pounds) |
3/4 cup firmly packed brown sugar, divided |
2 1/2 tablespoons all-purpose flour |
1 tablespoon vanilla extract |
1 teaspoon ground cinnamon |
1/4 cup slivered almonds |
1 egg, lightly beaten |
1 teaspoon water |
1 tablespoon sugar |
Directions:
1. Position knife blade in food processor bowl; add first 3 ingredients, and pulse 2 or 3 times. Add margarine pieces, and pulse 10 times or until mixture resembles coarse meal. With processor running, slowly add ice water through food chute, processing just until combined (do not form a ball).
2. Gently press flour mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 15- x 13-inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheet of plastic wrap. Invert and fit dough into a 2-quart baking dish coated with cooking spray, allowing dough to extend over edges of dish; remove top sheet of plastic wrap.
3. Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons flour, vanilla, and cinnamon in a large bowl; toss gently. Spoon peach mixture into prepared dish; fold edges of dough over peach mixture (it will only partially cover peaches). Sprinkle remaining 1/4 cup brown sugar over peach mixture; sprinkle with almonds.
4. Combine egg and 1 teaspoon water in a small bowl; stir well. Brush egg mixture over dough, and sprinkle with 1 tablespoon sugar. Bake at 375° for 45 minutes or until filling is bubbly and crust is lightly browned. Let cobbler stand 30 minutes before serving.
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