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Basic Pastry:
2 cups all-purpose flour
½ teaspoon salt
8 tablespoons unsalted butter, cut into ¼-inch pieces
½ cup ice water, divided
Cobbler:
3 pounds ripe peaches (6 cups peeled, pitted and sliced)
½ cup sugar
1 tablespoon all-purpose flour
Grated rind of 1/2 lemon
1 tablespoon lemon juice
3 tablespoons Amaretto
½ teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
1 egg white, lightly beaten
Cinnamon-sugar or sugar
Instructions
2 cups all-purpose flour
½ teaspoon salt
8 tablespoons unsalted butter, cut into ¼-inch pieces
½ cup ice water, divided
Cobbler:
3 pounds ripe peaches (6 cups peeled, pitted and sliced)
½ cup sugar
1 tablespoon all-purpose flour
Grated rind of 1/2 lemon
1 tablespoon lemon juice
3 tablespoons Amaretto
½ teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
1 egg white, lightly beaten
Cinnamon-sugar or sugar
1. Combine flour and salt in bowl of a food processor fitted with a chilled steel blade. Pulse to combine; add butter. Pulse until texture resembles coarse meal. (Or cut butter into flour with a pastry blender or your fingers.) Add water, processing until just combined. Press mixture gently into 4-inch circle on plastic wrap; cover. Chill 30 minutes.
2. Preheat oven to 375F.
3. Combine peaches, sugar and flour; toss well. Add zest, lemon juice, nutmeg, Amaretto, salt and butter; toss well.
4. Lightly flour a work surface and roll out half the pastry dough to a thickness of 1/8 inch. Line a 2-quart casserole (2½-inches deep) with pastry, trimming to fit. Spoon fruit into casserole.
5. Roll out remaining pastry to a thickness of 1/8 inch. Place over fruit. Moisten edges of the top and sides with a little water, press them together and crimp decoratively. Cut several slits in top crust. Brush crust with egg white and sprinkle generously with cinnamon- sugar or sugar if using.
6. Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until top is golden brown and fruit is bubbly. Serves 6.
Recipe by Damon Lee Fowler, "Relish Classic Dishes," June 2007.
Tips from the Test Kitchen
2. Preheat oven to 375F.
3. Combine peaches, sugar and flour; toss well. Add zest, lemon juice, nutmeg, Amaretto, salt and butter; toss well.
4. Lightly flour a work surface and roll out half the pastry dough to a thickness of 1/8 inch. Line a 2-quart casserole (2½-inches deep) with pastry, trimming to fit. Spoon fruit into casserole.
5. Roll out remaining pastry to a thickness of 1/8 inch. Place over fruit. Moisten edges of the top and sides with a little water, press them together and crimp decoratively. Cut several slits in top crust. Brush crust with egg white and sprinkle generously with cinnamon- sugar or sugar if using.
6. Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until top is golden brown and fruit is bubbly. Serves 6.
Recipe by Damon Lee Fowler, "Relish Classic Dishes," June 2007.
This cobbler uses a pie crust dough rather than a biscuit-type dough. To peel peaches, blanch them for 1 to 2 minutes in boiling water. Plunge into ice water, and then slip off skins.
Nutritional Information
Per serving: 460 calories, 21g fat, 6g prot., 62g carbs., 3g fiber, 300mg sodium.
