Peach Cobbler

Name: Peach Cobbler
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; ¼ teaspoon salt; ½ pound unsalted butter , cut into chips and chilled; 3 tablespoons ice water; 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; 10-inch cast-iron skillet or shallow baking dish

Chef

Christopher Idone

View

Cookbook

New Glorious American Food

Published by Welcome Books

View

This image courtesy of Tom Eckerle

Serves4 to 6

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party

Recipe Coursedessert

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Equipmentelectric mixer

Mealdinner

Taste and Texturefruity, sweet

Type of Dishdessert, fruit

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
½ pound unsalted butter, cut into chips and chilled
3 tablespoons ice water
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
10-inch cast-iron skillet or shallow baking dish

Instructions

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.