Toss the fruit with cinnamon and sugar, then place in a pastry-lined baking dish. Add the top pastry for a double-crust fruit dessert.

Source: Midwest Living


Recipe Summary

35 mins
1 hr
45 mins
2 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Prepare the Cobbler Crust; set aside.

  • In a large bowl, combine 3/4 to 1 cup sugar, flour, cinnamon and salt. Add chopped peaches. Gently toss until coated; set aside.

  • On a lightly floured surface, use your hands to slightly flatten the larger dough ball into a square. Roll out dough from center to edges into a 10x10-inch square. Ease pastry into a 2-quart square baking dish without stretching it, pressing the pastry onto the bottom and up the sides of the baking dish. Transfer peach mixture to pastry-lined baking dish.

  • Roll remaining dough ball into an 8x8-inch square. Place pastry on top of filling in dish, pressing edges of the pastry to the baking dish to seal bottom and top crust together. Sprinkle additional sugar over top pastry.

  • Bake in a 375 degree F oven for 45 minutes or until pastry is golden and filling is bubbly. Cool on a wire rack about 1 hour. Serve warm with ice cream. Cover and refrigerate any leftovers. Makes 8 servings.

Nutrition Facts

399 calories; fat 17g; saturated fat 4g; carbohydrates 58g; mono fat 8g; poly fat 5g; insoluble fiber 3g; sugars 20g; protein 4g; vitamin a 534.5IU; vitamin c 7.1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2mg; folate 64.5mcg; sodium 364mg; potassium 247mg; calcium 10.1mg; iron 1.6mg.