Tuesday, June 8, 2010

Sasha's Kitchen: Summer Peach Cobbler

Peaches are my absolute favorite summer fruit.  In fact, a fresh, sweet, succulent peach is just about one of the best part of summer.  As the peach comes into season in June, I thought it would be time to start cooking with some fresh peaches from the local farmer's market here in Brooklyn.

There's quite a few summer recipes that incorporate peaches, and I plan on sharing my quintessential summer peach salad soon. But there's nothing that says classic summer peach better than a peach cobbler or a peach crisp.  For this recipe, I started with Martha Stewart, but adapted and adjusted to get thing exactly to my liking.  This is the second peach cobbler I've made (the first was last summer) and this one was perfect. Then I baked it in my lovely Mackenzie Childs pie dish (one of my favorite items from our wedding registry).

Peach Cobbler (adapted from this recipe)
8 large ripe peaches, pitted and sliced (Martha calls for 10, but I used pretty large peaches)
1/4 cup cornstarch
3 T dark brown sugar
1/2 tsp ground cinnamon
2 cups all purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1 T baking powder
1/2 tsp salt
6 T cold unsalted butter, cut into pieces
1 large egg
2/3 cup heavy cream

Preheat the oven to 375 degrees.  Slice the peaches and combine with the cornstarch, brown sugar and cinnamon in a large bowl.  Pour mixture into an 8 inch circular pie dish that has been sprayed with Pam.

In the basin of your mixer (or a large bowl, using a fork if you do not have a stand mixer) combine the 1/4 cup of granulated sugar with the flour, salt and butter.  Beat for several minutes to cut in the butter, until the mixture looks like a coarse meal.

Whisk together the heavy cream and egg and combine in the mixer until it comes together into a dough with the dry ingredients.  Cut dough into circular shaped portions (about 12 or so) and use to cover the top of the peach mixture.  Top with the remaining two tablespoons of granulated sugar. Bake for about 45 minutes until golden brown and until the inside bubbles.  Allow to cool a bit before serving warm.

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