DAD'S PEACH COBBLER
A treasured family recipe from Lazarus Lynch's book, Son of a Southern Chef. This peach dessert is perfect for summer barbecues.
Provided by Lazarus Lynch
Categories Dessert Peach Cinnamon Bake Summer Fruit Fourth of July Juneteenth
Yield Serves 10 to 12
Number Of Ingredients 18
Steps:
- Make the crust: In the bowl of a food processor, pulse together the flour, sugar, and 2 teaspoons salt until just combined. Add the butter and pulse a few more times until the mixture is coarse but the butter pieces are still visible. Slowly add the ice water and pulse to form a dough, six to eight pulses. If the dough looks and feels very dry, add more ice water, 1 tablespoon at a time. Divide the dough in half and wrap each half tightly in plastic wrap; flatten each piece into a disc. Refrigerate the dough for 1 hour.
- Make the filling: In a large bowl, mix together the peaches, sugar, flour, cinnamon, nutmeg, and a pinch of salt. Set aside.
- Preheat the oven to 375ºF.
- Remove the dough from the refrigerator and cut in half. On a lightly floured surface, roll it into a 9 x 13-inch rectangle, about ¼ inch thick. Set aside and repeat with the second piece of dough.
- Line a 9 x 13-inch baking dish with one of the dough rectangles, pressing any excess dough against the sides of the dish. Pour in the peach filling and spread it evenly. Place the second rectangle of dough on top of the peaches and tuck the excess dough into corners. Brush the dough with the beaten egg and sprinkle with cinnamon and sugar. Pierce the top with the tip of a sharp knife in several places to allow steam to escape while baking. Bake until the top crust is golden brown, about 1 hour 15 minutes. Let cool on a rack before serving. Serve with ice cream.
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