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Tuesday, June 15, 2010

Peach Cobbler

1 1/2 cup all purpose flour
1/4 tsp salt
5 Tblsp. unsalted butter
4 Tblsp. cream cheese
4 to 5 Tblsp. ice water

7 very large ripe peaches, peeled and chopped coarsely
1 cup sugar
1/4 cup (1/2 stick)unsalted butter

Preheat the oven to 450 degrees. Lightly grease a deep 7 x 9-inch ovenproof dish. Set aside.

Place the flour and salt in the bowl of a food processor fitted with a metal blade. Add the butter and cream cheese. Process until mixture is the size of small peas. Add ice water and process until mixture begins to form a ball. Remove and shape into a ball. Meanwhile, cut the peaches into thick slices and set aside.

To assemble the cobbler, roll the dough out into a large, ragged rectangle on a floured surface. Dust with flour and roll back onto the rolling pin. Unroll over the prepared dish, lining the bottom and sides and allowing excess dough to hang over sides. Heap peaches into the dish. Sprinkle with sugar and dot with the butter pieces. Fold the loose ends of the pastry over the top.

Put cobbler into the oven and turn temperature to 425 degrees. Bake for 45 minutes, or until top is golden.

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