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Peaches 'N' Cream Dessert

By: Margery Bryan

"'Since finding this recipe in the 1970's. I've used it several times each summer,' relates field editor Margery Bryan of Royal City, Washington. 'It's fabulous with the peaches grown in our area.'"

Rate/Review | Read Reviews (8)

Prep Time:
20 Min

Cook Time:
45 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

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

Directions

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-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. For filling, combine sugar and 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.