A seasonal peach cobbler to make when the markets are full of stone fruit. You can add yellow raspberries or try substituting nectarines and other stone fruits.
Makes 8 servings
- 1 1⁄4 cups organic all-purpose flour
- 1⁄3 cup organic granulated sugar
- 1⁄4 teaspoon salt
- 7 tablespoons unsalted butter, cold
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons cold water
- 8 peaches
- 1 pint of yellow raspberries (optional)
- 1⁄2 cup sugar or local honey
- Juice of 1⁄2 lemon (2 to 3 tablespoons)
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon granulated sugar
Combine the flour, sugar and salt in a food processor. Add the butter, cut in slices, and pulse until it resembles coarse meal. Whisk the egg yolk, vanilla and cold water in a small bowl and then add to the food processor and pulse just until the dough pulls together. Transfer the dough to a piece of plastic wrap on a board and wrap in the plastic, forming it into a flattened disk. Refrigerate for at least 20 minutes.
Preheat oven to 425°. Bring a large pot of water to boil and cut a small “x” in the bottom of each peach. Carefully drop each peach into the boiling water for a few seconds and lift out to cool slightly. Peel the peaches (the peel should come off easily when you peel from the “x”) and slice them. Combine the peaches with the sugar, lemon and cornstarch and mix gently. At this point you can also add a pint of yellow raspberries. Put the fruit mixture in a 9- by 12-inch baking dish.
Take the cobbler dough out of the refrigerator and roll out on a lightly floured work surface to approximately ¼ inch thick. Don’t worry if it is cracked and broken. Pick up pieces of the dough and arrange them on top of the filling in a random pattern. The dough should not fully cover the peaches, and it should look rustic.
Sprinkle the dough with about a tablespoon of sugar and bake for 10 minutes. Lower the heat to 350° and continue baking for another 50–55 minutes, until the topping is lightly browned and the peaches are bubbling. Let cool on a wire rack, but serve slightly warm with lemon lavender sorbet, berry sorbet or vanilla gelato.