Peach season is in full swing (I spied this beauties -- direct from Coloma, Mich. -- on Saturday, at the East Town Market in Milwaukee). Take advantage with this can't-miss cobbler recipe. I've never made a better one.
Serves 6 to 8.
Note: From Williams-Sonoma.
1 1/4 c. flour
1/3 c. sugar
1/4 tsp. salt
7 tbsp. cold unsalted butter, cut into ¼-inch cubes
1 egg yolk
1 tsp. vanilla extract
2 tbsp. very cold water
3 lb. peaches, peeled, pitted and each cut into 8 slices
1/4 c. plus 2 tbsp. plus 1 tsp. granulated sugar, divided
1/4 c. 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 egg, lightly beaten
Vanilla ice cream for serving
To prepare dough: In a food processor fitted with a metal blade, combine flour, sugar and salt and pulse just to combine. Add butter and pulse until mixture resembles coarse cornmeal, with butter pieces no larger than small peas.
In a small bowl, whisk together egg yolk, vanilla and cold water. Add egg mixture to flour mixture and pulse just until dough pulls together; do not overmix.
Transfer 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.
To prepare cobbler: When ready to bake, preheat an oven to 425 degrees.
In a large bowl, stir together peaches, 1/4 cup plus 2 Tbs. granulated sugar, the brown sugar, cornstarch, lemon juice and nutmeg. Transfer to a 2-quart rectangular baking dish and scatter butter pieces on top.
On a lightly floured work surface, roll out cobbler dough to a ¼-inch thickness. Tear dough into 3-inch pieces and place on top of peach filling. Brush dough with beaten egg and sprinkle with remaining 1 tablespoon sugar.
Bake cobbler for 10 minutes. Reduce oven temperature to 350ºF and bake until topping is browned, 50 to 60 minutes more.