Recipes Peach Cobbler with a Cinnamon Crust (Vegetarian, No artificial sweeteners, Dessert)

Number of Servings

    1/4 cup all-purpose flour
    1 cup sugar
    3/4 teaspoon ground cinnamon, divided
    6 cups sliced peeled fresh ripe peaches or 2 (16-ounce) packages frozen sliced peaches
    Cooking spray
    2 tablespoons sugar
    1 (15-ounce) package refrigerated pie dough (such as Pillsbury) 1 large egg white, lightly beaten


Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 1 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Place the peaches in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with sugar mixture; let stand 30 minutes. Combine 1/4 teaspoon cinnamon and 2 tablespoons sugar in a small bowl. Unfold 1 pie dough, reserving remaining dough for another use. Brush with egg white; sprinkle with cinnamon and sugar mixture. Cut the dough into 16 wedges. Place the dough wedges, coated sides up, on a baking sheet coated with cooking spray. Bake at 350° for 15 minutes or until golden brown; set aside. Bake peaches at 350° for 30 minutes or until bubbly. Arrange crust over peaches. Serve warm.

Nutrition Information

Calories:236 (22% from fat); Fat:5.7g (sat 2.4g,mono 0.1g,poly 0.1g); Protein:2.1g; Carbohydrate:45.5g; Fiber:2g; Cholesterol:4mg; Iron:0.3mg; Sodium:86mg; Calcium:8mg