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Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN : 1. PREPARE 1 1/4 RECIPES PIE CRUST (RECIPE NO. I00100). 2. DIVIDE DOUGH INTO 4 PIECES; USE 2 PIECES FOR EACH SHEET PAN. 3. PLACE DOUGH ON LIGHTLY FLOURED BOARD; SPRINKLE LIGHTLY WITH FLOUR; FLATTEN GENTLY. 4. ROLL 2 PIECES DOUGH INTO RECTANGULAR SHEETS ABOUT 1/8 INCH THICK AND LARGE ENOUGH TO FIT EACH PAN. PRESS DOUGH INTO BOTTOM AND SIDES OF EACH PAN. RESERVE REMAINING PIECES FOR USE IN STEP 6. 5. USE CANNED PREPARED PEACH PIE FILLING. 6. ROLL REMAINING PIECES DOUGH FOR TOP CRUSTS. 7. PLACE TOP CRUSTS CAREFULLY OVER FILLING IN EACH PAN. 8. CRIMP TO SEAL EDGES. 9. CUT 6 TO 8 SMALL SLITS (1/2 INCH) IN TOPS OF EACH COBBLER. 10. BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY BROWNED. 11. COOL; CUT 6 BY 9. : NOTE: FOR DOLLAR-TOPPED COBBLER, CUT TOP CRUST INTO 100 ROUNDS USING NO. 2 1/2 SIZE BISCUIT CUTTER. TOP FILLING IN EACH SHEET PAN WITH ROUNDS OF DOUGH IN 5 ROWS OF 10 EACH. IN STEP 10, BAKE AT 425F. Recipe Number: I01005 SERVING SIZE: 1 SQUARE From the
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 353 | ||
Calories from Fat: 230 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 14.1mg | 4 % | |
Sodium 1.2mg | 0 % | |
Potassium 50mg | 1 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 25.5g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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