3 lb. peaches, peeled, pitted and each cut into 8 slices
1/4 cup plus 2 tbsp. plus 1 tsp. granulated sugar
1/4 cup plus 2 tbsp. firmly packed light brown sugar
2 1/2 tbsp. cornstarch
2 tsp. fresh lemon juice
1/4 tsp. freshly grated nutmeg
1 tbsp. unsalted butter, cut into small pieces
1 batch cobbler dough (see recipe below)
1 egg, lightly beaten
Vanilla Ice Cream
Preheat oven to 425 degrees F/220 degrees C.
In a large bowl, stir together the peaches, 1/4 cup plus 2 tbsp. granulated sugar, the brown sugar, cornstarch, lemon juice and nutmeg. Transfer to a 2-quart rectangular baker and scatter the butter pieces on top.
On a lightly floured work surface, roll out the cobbler dough 1/4 inch thick (recipe for cobbler dough follows). Tear the dough into 3-inch pieces and place on top of the peach filling. Brush the dough with the beaten egg and sprinkle with the 1 tsp. granulated sugar.
Bake the cobbler for 10 minutes. Reduce the oven temperature to 350 degrees F/180 degrees C and bake until the topping is browned, 50 to 60 minutes more.
Transfer the pan to a wire rack and let cool for about 20 minutes. Serve the cobbler with vanilla ice cream.
Makes 10-12 servings.
1 1/4 cups unbleached all-purpose flour
1/3 cup granulated sugar
1/4 tsp. salt
7 tbsp. cold unsalted butter, cut into 1/4-inch cubes
1 egg yolk
1 tsp. vanilla extract
2 tbsp. very cold water
In a food processor, combine the flour, sugar and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a small bowl, mix together the egg yolk, vanilla and cold water. Add the egg mixture to the flour mixture and pulse just until the dough pulls together; do not overmix.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough as directed in peach cobbler recipe.
Source: Williams-Sonoma Kitchen
Date: June 25, 2007