Peach Cobbler

Ingredients

• 0.8 cup brown sugar divided packed
• 1  eggs lightly beaten
• 2 cups flour all-purpose
• 2.5 tablespoons flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 cup water 
• 0.3 cup stick margarine chilled cut into 6 pieces
• 3.8 pounds peaches peeled sliced
• 0.3 teaspoon salt 
• 0.3 cup slivered almonds 
• 1 tablespoon sugar 
• 1 tablespoon vanilla extract 
• 1 teaspoon water 

Equipment

• food processor
• bowl
• oven
• knife
• plastic wrap
• baking pan

Directions

1. Position knife blade in food processor bowl; add first 3 ingredients, and pulse 2 or 3 times.
2. Add margarine pieces, and pulse 10 times or until mixture resembles coarse meal. With processor running, slowly add ice water through food chute, processing just until combined (do not form a ball).
3. Gently press flour mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
4. Roll dough, still covered, into a 15- x 13-inch rectangle.
5. Place dough in freezer 5 minutes or until plastic wrap can easily be removed.
6. Remove top sheet of plastic wrap. Invert and fit dough into a 2-quart baking dish coated with cooking spray, allowing dough to extend over edges of dish; remove top sheet of plastic wrap.
7. Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons flour, vanilla, and cinnamon in a large bowl; toss gently. Spoon peach mixture into prepared dish; fold edges of dough over peach mixture (it will only partially cover peaches).
8. Sprinkle remaining 1/4 cup brown sugar over peach mixture; sprinkle with almonds.
9. Combine egg and 1 teaspoon water in a small bowl; stir well.
10. Brush egg mixture over dough, and sprinkle with 1 tablespoon sugar.
11. Bake at 375 for 45 minutes or until filling is bubbly and crust is lightly browned.
12. Let cobbler stand 30 minutes before serving.