Saturday, September 22, 2012

Double Crusted Peach Cobbler

Fall has officially arrived so why do I still see peaches at the grocery store? Either these stores want to mock us with the fact that Summer is over or they want us to hold onto the flavors of Summer for just a bit longer. 

Whatever their reason may be, it gives us just another excuse to believe that Summer may not be over after all. If that round, orange-yellow, tart and sweet fruit is the only reminder of Summer that we can hold onto, I'll take it!

It's been years since I first saw this recipe on the Food Network and I've wanted to make it ever since I saw Bobby Flay's wife make it. All I have to say is...TWO CRUSTS!! Enough to urge you to make it huh?

Double Crusted Peach Cobbler
Recipe by Stephanie March

2 1/2 cups all-purpose flour, plus more for shaping and rolling
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water

Peach Filling
4 tablespoons unsalted butter
1/2 cup sugar, plus more for sprinkling
1/2 cup water
1/4 teaspoon freshly grated nutmeg
Pinch salt
10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed frozen peaches)
3 tablespoons all-purpose flour
2 tablespoons heavy cream

Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.

Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.

Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.

Final Assembly
Preheat oven to 375 degrees F.

Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown.

Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.

-Aaron John

1 comment:

  1. What size peaches did you use? I was gifted 6 small ones from a farmer's market and that wasn't enough for a 9x13 (note that the recipe specifies 9" square) so we guessed and bought 7 large ones. I had 11 cups sliced peaches. I doubled all the ingredients of the filling except the sugar because I didn't want it to be too sweet and the syrup tasted good, so it seemed the right thing to do. However, it wasn't sweet enough, so next time I'll double it, too. I also forgot to buy the cream, so I used an egg wash.


Thanks for taking the time to leave a comment! :)

-Aaron John


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