Peach Cobbler

How to make Peach Cobbler Recipe

4 SERVINGS

For the Pastry:
1 1/2 cups All-purpose flour
3/4 teaspoon Kosher salt
1/2 teaspoon Granulated sugar
1/2 cup Unsalted butter, in 1/2-inch (1.2 cm) pieces, cold
1/4 cup Water, very cold

For the Filling:
4 cups Peaches, firm but ripe, peeled, in 1/2-inch (1.2 cm)-thick slices
1/4 cup Granulated sugar
1 tablespoon All-purpose flour
1/8 teaspoon Salt
1/4 teaspoon Nutmeg, freshly grated
2 tablespoons Butter
As needed Granulated sugar to sprinkle top

Method:
Combine the flour, salt, and sugar. Cut in butter until it resembles coarse meal. Add the cold water and knead the dough about 15 times.

Shape into a flat disk, wrap, and let rest, at least 1 hour.

Preheat the oven to 425°F (220°C).

Roll out half the dough 1/8 inch (.3 cm) thick. Line 1 quart (32 ounces, 1 l), 2-inch (5 cm)-deep baking dish. Trim the edges as needed, leaving 1/2 inch (1.2 cm) of pastry hanging over rim. Cut any trimmings of pastry into 1-inch (2.5 cm) pieces and reserve.

Mix the sugar, flour, salt, and nutmeg and toss with peaches.

Fill the pastry-lined dish with peaches. Dot 1 tablespoon butter over peaches.

Roll out the second half of the dough 1/8 inch (.3 cm) thick large enough to cover the top of the cobbler. Moisten the rim of the dough in the baking dish with water, and lay the top dough over. Gently press the edges together to seal, then fold the edge over inside the rim.

Cut a few 1-inch (2.5 cm) slits in top dough to allow steam to escape. Sprinkle top with sugar and dot with remaining butter.

Bake 20 minutes, then reduce heat to 375°F (190°C) and cook 30 minutes longer, until the crust is deep golden brown and the filling begins to bubble through the slits.

Cool on a rack until warm; may be served with whipped cream or ice cream.