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peach-cobbler

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield : Serves 4 to 6

Ingredients

COBBLER DOUGH:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ pound unsalted butter, cut into chips and chilled
  • 3 tablespoons ice water

FILLING:

  • 12 large ripe peaches
  • Juice of 1 lemon
  • ¼ cup sugar
  • 1 tablespoon sugar, for the top of the crust
  • Heavy cream or vanilla ice cream, for serving

Equipment:

  • 10-inch cast-iron skillet or shallow baking dish

Directions

Prepare the dough:

In a bowl, sift together the dry ingredients and work in the butter with your fingertips or with an electric mixer until the mixture is a mealy consistency. A little at a time, add the ice water until the dough sticks together. Do not over-mix. Shape into a ball, wrap in waxed paper, and refrigerate for 15 minutes.

Preheat the oven to 425°.

Prepare the filling:

Peel and slice the peaches and toss with the lemon juice and sugar. Place the peaches in an ovenproof skillet or shallow baking pan.

On a floured surface, roll out the dough to fit the pan. Place the dough over the peaches. Dust with sugar. Bake for 45 minutes, or until golden brown. Serve warm, with heavy cream or vanilla ice cream.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and does not include Heavy Cream or Vanilla Ice Cream for serving.

609kcal (30%)
37mg (4%)
27mg (45%)
314mcg RAE (10%)
729mg
42mg
8g
42g
6g
78g
81mg (27%)
102mg (4%)
19g (97%)
32g (49%)
3mg (16%)
 

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