My dad's peach cobbler was just out of this world. It's really a great summer dessert, but I eat it all year round. Over the years, I've kept this recipe true to its core: a great crust and sweet peaches soaked in cinnamon and sugar. Obviously fresh peaches are better, but this is the way my daddy made it and I ain't changing it.
- 3 cups all-purpose flour, plus more
- 3 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 3/4 cup (1½ sticks) unsalted butter, cubed and chilled
- 1 cup ice water
- 1 large egg, beaten
- Two 29-ounce cans peaches, drained
- 1 cup granulated sugar, plus more for dusting
- 1 tablespoon cinnamon, plus more for dusting
- 1/2 teaspoon nutmeg
- 1/4 cup all-purpose flour
- Ice cream, for serving (optional)
For the crust:
In a food processor, pulse together flour, sugar and salt. Add butter and pulse a few more times until mixture is coarse and butter pieces are still visible. Slowly add water and pulse to form a dough, about 6–8 pulses total. If dough looks and feels very dry, add more iced water, 1 tablespoon at a time, until dough comes together.
Transfer dough to sheet of plastic wrap and flatten into a round disc. Wrap tightly and chill dough thoroughly in refrigerator for 1 hour.
For the filling:
In a large bowl, mix together peaches, sugar, cinnamon, nutmeg, flour and a pinch of salt. Set aside.
For the assembly:
1. Preheat oven to 375°F.
2. Remove dough from refrigerator.
3. Cut dough in half. On a lightly floured surface, roll one half of dough into a 9- by 13-inch rectangle (about 1/4-inch thick).
4. Line baking dish with rolled out dough piece and press any excess dough against sides of dish. Put peach filling on top of the dough in a single even layer.
5. Lightly flour your work surface again and roll other piece of dough into a 9- by 13-inch rectangle. Place dough on top of peaches and tuck excess dough into corners.
6. Brush top with egg and sprinkle with sugar and cinnamon. Pierce top of dough in several places to allow steam to escape while baking.
7. Bake until top crust is golden brown, about 50–60 minutes.
8. Cool on rack before serving for at least 15 minutes. Serve with ice cream.
9. Store cobbler covered at room temperature up to 24 hours or covered in the refrigerator up to 4 days.
Courtesy of Son of a Southern Chef, LLC.