Peach Cobbler

Peach Cobbler
Peach Cobbler

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • All-purpose flour, for rolling Crust (recipe below)

  • 8

    ripe but firm yellow peaches, peeled, pitted, and cut into 1/2-inch-thick slices

  • 1/4

    cup(s) granulated sugar

  • 1/4

    cup(s) packed light or dark brown sugar

  • 1/4

    teaspoon(s) ground cinnamon

  • 1/4

    teaspoon(s) freshly grated nutmeg

  • 1

    teaspoon(s) fresh lemon juice

  • 2

    teaspoon(s) amaretto liqueur

  • 1

    tablespoon(s) cornstarch

  • 1

    pinch(s) table salt

  • 1

    large egg

  • 1

    tablespoon(s) water

  • 1

    tablespoon(s) coarse or granulated sugar

  • CRUST:

  • 1

    tablespoon(s) sugar

  • 1

    teaspoon(s) table salt

  • 1/3

    cup(s) cold water

  • 2

    cup(s) (2 sticks) cold unsalted butter, cut into 1/2-inch dice

Directions

Preheat oven to 425 degrees F. Line 2 rimmed baking sheets with parchment paper. Lightly dust work surface and rolling pin with flour; swirl 1 dough rectangle to lightly coat bottom (be sure dough can move while being rolled out). Roll dough rectangle from center out; rotate 1/4 turn and roll again. Keep rolling and turning until it forms a 13" by 9" rectangle, lightly flouring surface and top of dough repeatedly (use just enough flour to keep dough from sticking, but don't over-flour). Transfer dough to 1 baking sheet; refrigerate. Repeat rolling out with other piece of dough; place on second baking sheet and bake until golden brown, about 20 min. Cool completely on sheet on wire rack. Meanwhile, turn oven down to 375 degrees F. While dough is cooling, make filling: On another rimmed baking sheet or in shallow baking dish, combine peaches, sugars, cinnamon, nutmeg, lemon juice, amaretto, cornstarch, and salt, tossing until well mixed. Roast in oven until fruit releases its juices, about 20 minutes. In small bowl, beat egg with water. Transfer cooled baked crust to shallow 13" by 9" baking dish; spread hot peach filling evenly over it. Top with chilled unbaked dough, brush with egg wash and sprinkle with coarse sugar. Bake until crust is golden and fruit is bubbling, about 1 hour 20 minutes. Let cool slightly and serve warm with ice cream or sweetened whipped cream. CRUST: Chill bowl and paddle attachment of standing electric mixer until cold. In small bowl, dissolve sugar and salt in water; chill until cold. In chilled mixer bowl, combine flour and butter and toss with hands until butter pieces are well coated. Mix with paddle on low speed until butter forms pea-size pieces; add water mixture all at once, increase speed to medium and beat just until dough comes together. Flatten dough into two 1-inch-thick rectangles (for cobbler crusts) or two 1-inch-thick disks (for pies). Wrap dough tightly in plastic wrap and chill until firm, at least 30 minutes or up to 1 day. (You can also freeze dough for up to 3 months; thaw in refrigerator or at room temperature.)

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