Recipe: Peach Cobbler

Serves 6 to 8.

Note: This recipe must be prepared in advance. No peaches on hand? Try nectarines instead. Want more color? Include 1 cup blueberries (frozen are fine); add after stirring peaches with sugar. Adapted from Williams-Sonoma.

For dough:

• 1 1/4 c. flour, plus extra for rolling dough

• 1/3 c. granulated sugar

• 1/4 tsp. kosher salt

• 7 tbsp. cold unsalted butter, cut into 1/4-inch cubes

• 1 tsp. vanilla extract

• 2 tbsp. very cold water

For cobbler:

• 3 lb. firm but ripe peaches, peeled, pitted and each cut into 8 slices (about 8 c.)

• 1/4 c. plus 2 tbsp., plus 1 tsp., granulated sugar, divided

• 2 1/2 tbsp. cornstarch

• 2 tsp. freshly squeezed lemon juice

• 1/4 tsp. freshly grated nutmeg

• 1 tbsp. unsalted butter, cut into small pieces

• 1 egg, lightly beaten

Directions

To prepare dough: In a food processor, combine flour, 1/3 cup granulated 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 extract and cold water. Add egg mixture to flour mixture and pulse just until dough comes together; do not overmix.

Transfer dough to a lightly floured 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 oven to 425 degrees.

On a lightly floured work surface, using a lightly floured rolling pin, roll out cobbler dough to 1/4-inch thickness. Tear dough into 2- to 3-inch pieces. Place pieces on top of peaches, slightly overlapping, and completely covering fruit. Brush dough with beaten egg and sprinkle with remaining 1 teaspoon granulated sugar.

Bake cobbler for 10 minutes. Reduce oven temperature to 350 degrees and bake until topping is browned, 50 to 60 minutes more. Remove from oven, transfer pan to a wire rack and let cool for about 20 to 30 minutes.