Peach Cobbler
One of my favorite restaurants, Coolinary Café, has been featuring Peach Cobblers on its menu lately. The first time I had it, I knew this was something very special. When I realized I was going back to the restaurant the other evening I called to request that this beauty be on the menu. As is always the case with Jenny and Tim, I was not disappointed.
I continued my craving for Peach Cobbler long after my dinner and realizing that the available peaches are delicious right now, I knew I had to make my own at home. I was not sure of exactly how I was going to put it together, but as is usually the case, the ingredients always help me out.
In this situation I opted to make a pastry crust, totally copying the concept of what Tim made at Coolinary. I decided to go for a more tart vs. sweet fruit filling, feeling that vanilla ice cream would add additional sweetness, if desired.
The other ingredients I added to the mix were cinnamon and allspice. One of the beauties of recipes such as this is that one has the option to tweak them, depending on individual preferences. If you are not an allspice lover, eliminate it. Want some nutmeg? Add it. The same can be said for the sweetness. If you love a sweeter fruit dessert, by all means increase the sugar by ¼ cup.
The crust is divine. It complements the peaches perfectly…just what I was going for.
Summer may not have officially started, according to the calendar, but it most definitely has started in my kitchen.
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| Peach Cobbler | Print |
- Crust:
- 1 cup all purpose flour
- 1½ tablespoons sugar
- 8 tablespoons (1 stick) unsalted butter, chilled
- 2½ - 3 tablespoons ice water
- Filling:
- 3 pounds peaches
- ⅓ cup sugar
- ¼ cup light brown sugar
- ¼ cup all purpose flour
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon allspice
- Egg wash:
- ½ cup heavy whipping cream
- 1 egg
- 1½ teaspoon sugar
- For the crust:
- Whisk together flour and sugar in medium bowl. Cut butter into pieces and blend in with fingers. Add water just to the point that the dough will form a ball. Shape into a disc and wrap in wax paper. Refrigerate for 1 hour.
- For the filling:
- Preheat oven to 350°. Set aside an 8” x 12” rectangular baking dish.
- Wash and dry peaches. Cut them into medium size pieces, skin on. Add remaining ingredients and mix well. Transfer to baking dish. Set aside.
- Roll crust out, between sheets of wax paper, into rectangular shape to fit over top of the baking dish. Peel off top piece of wax paper. Flip crust over the peaches and gently peel off second piece of wax paper. Tuck any excess crust into the baking dish.
- For the egg wash:
- Mix egg and cream together. Brush over crust. Sprinkle sugar on top. Poke with a fork several times.
- Bake in 350° oven for 50-55 minutes on top of a piece of aluminum foil that will catch any drippings. Rotate front to back halfway through, until golden brown and bubbling.
- Betsy's tidbits:
- This is a tart peach cobbler. If you prefer a sweeter one, add an additional ¼ cup sugar to the peaches.
- There is tremendous flexibility with this recipe. If you do not care for allspice, eliminate it. Want some nutmeg? Add it.
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