Peach Cobbler Recipe
Nothing can addict you to it in minutes like this Peach Cobbler recipe. I prefer to make Peach Cobbler as a Dessert for all my family get-togethers. Made with peach, Peach Cobbler is a mouth-watering dish. Peach Cobbler gets prepared in not more than 45 minutes. Have faith in me and try this Peach Cobbler.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons chilled stick margarine, cut into 6 pieces
6 tablespoons ice water
Cooking spray
6 cups peeled sliced peaches (about 3 3/4 pounds)
3/4 cup firmly packed brown sugar, divided
2 1/4 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup slivered almonds
1 large egg, lightly beaten
1 teaspoon water
1 tablespoon granulated sugar
Directions
1. Preheat oven to 375°.
2. Place first 3 ingredients in a food processor; pulse 2 or 3 times. Add chilled margarine, and 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).
3. 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. Chill dough 15 minutes or until plastic wrap can be easily removed. Remove plastic wrap, and fit dough into a 11- x 7-inch baking dish coated with cooking spray, allowing dough to extend over edges of dish.
4. 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 pastry dough; 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.
5. 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 stand 30 minutes before serving.
2. Place first 3 ingredients in a food processor; pulse 2 or 3 times. Add chilled margarine, and 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).
3. 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. Chill dough 15 minutes or until plastic wrap can be easily removed. Remove plastic wrap, and fit dough into a 11- x 7-inch baking dish coated with cooking spray, allowing dough to extend over edges of dish.
4. 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 pastry dough; 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.
5. 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 stand 30 minutes before serving.
