Peach Cobbler with a Cinnamon Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. Bake peaches at 350° for 30 minutes or until bubbly. Arrange crust over peaches. Serve warm.
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