But in summer, I get peaches from the Egg Man. I don't know what farm he gets them from but they are so sweet and juicy. And the bagful I got this week were just begging me to make a cobbler out of them. And I had a new recipe I was just itchin' to try out. I found it in a magazine called Saveur. My mom had given me one of her old issues from last summer and while flipping through the pages, I found a recipe for peach cobbler. You can see it in the picture above, behind the cobbler I made.
The recipe had you make your own crust, something I haven't done in a very long time. But now that I had a food processor, I was up for the challenge. And after making the dough for the cobbler, may I just say that my food processor is schweet. Never again will I be afraid of making pie crust. The rest of the cobbler went together, the lattice top put into place and baked to perfection. We patiently waited for it to cool a while before we tried it. It was delish! And I'm quite pleased that it actually looked like the picture in the magazine.
Here's the recipe:
2-2/3 cups flour
1 tsp. salt
1/4 tsp. baking powder
16 tbsp. cold unsalted butter, cut into pieces (I actually used only 12 tbsp.)
6 oz. cold cream cheese, cut into pieces
1 tbsp. cider vinegar
3 tbsp. cold water
2-3 tbsp. milk
2 tbsp. sugar
5 lbs. peaches, peeled, pitted and cut into 1" pieces
1 to 1-1/4 cups sugar
5 tbsp. cornstarch
1-1/2 tbsp. fresh lemon or lime juice
1/2 tsp. nutmeg
1/2 tsp. salt
2 tbsp. unsalted butter, cut into pieces
For the pastry: Put flour, salt, baking powder, butter and cream cheese into a food processor and pulse until mixture resembles coarse meal, about 6-10 pulses. Drizzle in vinegar and water and pulse until mixture begins to clump together (it won't form a ball), about 6-10 pulses. Transfer to a large zip lock bag and press dough together, then flatten out into a square as big as the bag, about 10". Refrigerate dough for 1 hour.
For the filling: Combine peaches, sugar, cornstarch, lemon juice, nutmeg and salt in a large bowl and set aside.
To assemble the cobbler: Preheat the oven to 400 degrees. Cut off 2/3 of the dough, roll out on a floured surface into a 14" X 18" rectangle and ease into a 9" X 13" baking dish. Brush rim of dough with milk, fill pastry with peaches and dot with butter. Roll remaining dough out into a 10" X 14" rectangle. Cut lengthwise into 12 strips and lay on top of the filling in a lattice pattern. Crimp and trim edges. Brush the strips with milk and sprinkle with sugar. Bake 15 minutes, reduce heat to 350 degrees and bake an additional 30-45 minutes until pastry is golden brown. Let cool briefly before serving.