Peach Cobbler

Ingredients

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

Equipment

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

Directions

1. Preheat oven to 37
2. Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
3. Place flour, sugar, and salt in a food processor; pulse 2 to 3 times.
4. Add butter pieces; pulse 10 times or until the mixture resembles coarse meal. With processor on, slowly add ice water through food chute, processing just until combined (do not form a ball).
5. Gently press dough into a 4-inch circle. Slightly overlap 2 lengths of plastic wrap on a slightly damp surface.
6. Place dough on plastic wrap; cover with 2 additional lengths of overlapping plastic wrap.
7. Roll dough, still covered, into a 15 x 13-inch rectangle.
8. Place in freezer 5 minutes or until plastic wrap can be easily removed; remove top sheets. Fit dough, uncovered side down, into a 2-quart baking dish coated with cooking spray, allowing dough to extend over edges ; remove remaining plastic wrap.
9. Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons flour, vanilla, and cinnamon in a large bowl; toss gently. Spoon into prepared dish; fold edges of dough over peach mixture.
10. Sprinkle 1/4 cup brown sugar over mixture; sprinkle with almonds.
11. Combine egg and water in a small bowl.
12. Brush egg mixture over dough; sprinkle with granulated sugar.
13. Bake at 375 for 45 minutes or until filling is bubbly and crust is lightly browned.
14. Let stand 30 minutes before serving.