Peaches ‘n’ Cream Dessert

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1 egg
3 tablespoons cold water
1 cup granulated sugar
1/3 cup all-purpose flour
5 medium fresh peaches, peeled and sliced
1 cup whipping cream
1/2 teaspoon ground cinnamon

In a large bowl, combine the 2 cups flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13 x 9-inch rectangle. Place in an ungreased 13 x 9-inch baking pan.

Combine sugar and the 1/3 cup flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F. Bake 25 minutes longer or until peaches are tender. Let stand 25 minutes before serving. Refrigerate any leftovers.

Yields 12 servings.

Related posts:

1. Peaches \’n\’ Cream Dessert
2. Peaches And Cream Dessert
3. Peaches \’n\’ Cream Dessert Nests
4. Peaches And Cream Cobbler
5. Peaches And Cream Cheese Cake

Tags: Cream, Dessert, Peaches, \'n\'

This entry was posted by dukat76 on Saturday, August 30th, 2008 at 9:28 am and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Peaches ‘n’ Cream Dessert

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1 egg
3 tablespoons cold water

In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13 x 9-inch rectangle. Place in an ungreased 13 x 9-inch baking pan.

Filling
1 cup granulated sugar
1/3 cup all-purpose flour
5 medium fresh peaches, peeled and sliced
1 cup whipping cream
1/2 teaspoon ground cinnamon

Combine sugar and flour; toss with peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon.

Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F; bake 25 minutes longer or until peaches are tender. Let stand 25 minutes before serving. Refrigerate any leftovers.

Yields 10 to 12 servings.

Related posts:

1. Peaches \’n\’ Cream Dessert
2. Peaches And Cream Dessert
3. Peaches \’n\’ Cream Dessert Nests
4. Peaches \’n\’ Cream Pudding Cake
5. Peaches And Cream Cobbler

Tags: Cream, Dessert, Peaches, \'n\'

This entry was posted by dukat76 on Monday, August 11th, 2008 at 11:30 am and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.