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Peach cobbler (so easy)
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1/4 cup | butter |
7 | fresh peaches, peeled and sliced., ( about 7 cups) |
1 cup | sugar |
2 tbsp | all purpose flour |
2 tbsp | fresh lemon juice |
1/4 tsp | ground cinnamon |
1/2 (15 oz) package | refrigerated pie crusts |
Parchment paper | |
1 | egg white, lightly beaten |
1 tbsp | sugar |
Preheat oven to 450. Melt butter in a dutch oven over medium heat. Add peaches, 1 cup sugar, and next 3 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low simmer 7 to 8 minutes or until tender.
Meanwhile, unroll piecrust on a flat surface. Cut into 12 circles, using a 31/2 inch round cutter with fluted edges. Make 4 small holes in Center of each circle, using a plastic straw. Place circles on a parchment paper lined baking sheet. Whisk together egg white and 1 tbsp water. Brush circles with egg mixture, sprinkle with 1 tbsp sugar.
Bake at 450 for 8 to 10 minutes or until lightly browned.
Place 1 pastry circle in each of 6 ( 7 oz ) ramekins. Spoon peach mixture over pastry circles, top with remaining pastry circles.
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