Is there nothing more summery (or delicious) than enjoying a fresh, sweet peach with juice dribbling down your chin and all over your fingers. Nothing in my book.
Sister Dean, one of our neighbors and a close family friend dropped off a bag of very fresh peaches last week. After a few of them had been devoured (cause, you know, we’ve got to test them out, right 😉 ), I put a sign on them letting everyone know that the rest were off limits cause I’d be using them for something special. Alright, I didn’t go quite that far (I actually have had to resort to putting signs on pies and cakes in the past), but I did hide put them behind something in the refrigerator.
So, yesterday, after watching a Devious Maids marathon and catching up on the episodes I’ve missed lately (I love that show, don’t you? I’m dying to know who Flora’s killer is), I set out to make one of my favorites, old fashioned peach cobbler.
While I love the easier version of peach cobbler (you know, where the recipe calls for a stick of melted butter, a cup of flour, a cup of sugar, a cup of milk, and peaches, and you kind of dump them all together), having a crust made from scratch just makes cobbler so much more special.
2 1/2 c all purpose flour
1 tsp sugar*
pinch of kosher salt
2 sticks of cold butter (cut into small pieces)
3/4 c of ice cold water (or slightly more if you need it)
* I don’t really like overly sweet pie crust, but if you do add a little more sugar to it.
5-6 fresh peaches, peeled and cut into slices
3/4 c sugar
6 Tbsp butter
1/2 tsp lemon juice
1 tsp ground cinnamon
fresh ground nutmeg, to taste*
* I buy fresh nutmeg from Publix, then keep it in the freezer til I need it. Not completely sure how much was used in this recipe, but I would definitely say it was less than a 1/4 teaspoon.
1) Start by stirring together the dry ingredients for the crust (flour, sugar, and kosher salt) in a medium sized bowl. Then, cut in the butter by using a pastry cutter, your hands, or a food processor. Once that’s done, add the water and stir just until combined. You may need more or less water than called for, depending upon how dry the dough is. If you need more, add it a very small amount at a time.
2) Form the dough into a nice ball and cover with saran wrap and refrigerate for at least 15 minutes.
1) In a large saucepan on medium heat, combine the butter, peaches, sugar, lemon juice. Cook, stirring occasionally, just until the sugar has dissolved and the liquid begins to become syrupy. Remove from heat and allow to cool.
Assembling & baking the cobbler:
1) Divide the dough into two balls: one for the bottom crust and one for the top. Roll out the ball of dough for the bottom crust to about an 1/8 inch thickness. Place in a small glass baking dish (I used a 9×9) so that it covers the bottom and up the sides. Trim off any excess dough.
2) Pour the cooled peaches and juice in the baking dish, making sure they’re evenly spread out.
3) Roll out the ball of dough for the top crust to about the same thickness. Cut into several one inch wide strips. Place on top of the peaches criss-crossed to form a lattice crust (see how to make a lattice crust here). Brush with the crust with melted butter and sprinkle with sugar.
4) Bake in a 375F degree preheated oven for about 30-45 minutes (give or take) or until the top crust is golden brown.