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Thread: Peach Cobbler (Cooking Light)

  1. #1

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    This Peach Cobbler recipe was featured in Cooking Light’s Back to the Best series. I’m not sure which month, and I haven’t tried it, but I typed it to post on the 50+ board, so I figured I'd post it here, too. [img]smile.gif[/img]

    2 c. all-purpose flour
    1 T granulated sugar
    t. salt
    6 T chilled butter, cut into 6 pieces
    6 T ice water
    Cooking Spray
    6 c. sliced peeled peaches (about 3.75 lb.)
    c. packed brown sugar, divided
    2 T all-purpose flour
    1 T vanilla extract
    1 t ground cinnamon
    c. slivered almonds
    1 large egg
    1 t. water
    1 T granulated sugar

    1. Preheat oven to 375 F.
    2. Place 2c. flour, sugar and salt in a food processor; pulse 2 or 3 times. Add butter pieces; pulse 10 times or until the mixture resembles coarse meal. With processor on, slowly add ice water through the food chute, processing just until combined (do not form a ball).
    3. Gently press dough into a 4” circle. Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Place dough on plastic wrap; cover with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 15” x 13” rectangle. Place in freezer 5 minutes or until plastic wrap can be easily removed, remove top sheets. Fit dough, uncovered side down, into a 2-quart baking dish coated with cooking spray, allowing dough to extend over edges; remove remaining plastic wrap.
    4. Combine peaches, c. brown sugar, 2 T flour, vanilla, and cinnamon in a large bowl, toss gently. Spoon into prepared dish, fold edges of dough over peach mixture. Sprinkle 11/4 c. brown sugar over mixture; sprinkle with almonds.
    5. Combine egg and water in a small bowl. Brush egg mixture over dough, sprinkle with granulated sugar. Bake at 375 F for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 30 minutes before serving.

    Makes 10 servings, 6 Points Each.
    *Each serving has: 302 Calories, 9.2g. Fat, 4.5g. Protein, 51.5g. Carb., 2.8g. Fiber, 11mg. Cholesterol, 1.9mg. Iron, 149mg. Sodium, 39mg. Calc.

    Enjoy! [img]smile.gif[/img]

  2. #2

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    This is really delicious! Even my DH who is not crazy about "light" stuff enjoyed it. I did sub splenda for most of the sugar and light stick margarine for the butter.

  3. #3
    Join Date
    May 2001
    Location
    Cameron Park, CA
    Replies
    142

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    So what did you figure your points at modifying this recipe? Probably will try tonight - DW went to see folks in Napa, so I am going to cook up some desserts tonight!

    Bill

    368/333.5/220 OP since 5/4/2001 minus 34.5 lbs

    10% Goal = 332 1.5 pounds away

    We could learn a lot from crayons: some are sharp, some are pretty, some are dull, some have weird names, and all are different colors....but they all exist very nicely in the same box.

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