Peach Cobbler
If fresh peaches are out of season, substitute the same amount of frozen peach slices. Just thaw them before you use them.
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
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).
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.
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.
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.
Yield: 10 servings