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Peach Cobbler (Cooking Light)

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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. smile.gif


2 c. all-purpose flour

1 T granulated sugar

¼ 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.)

¾ c. packed brown sugar, divided

2 ½ T all-purpose flour

1 T vanilla extract

1 t ground cinnamon

¼ 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, ½ c. brown sugar, 2 ½ 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! smile.gif

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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.

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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!




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


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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