1 1/2 cups sifted all-purpose flour
Scant 1/4 teaspoon salt
5 tablespoons unsalted butter, frozen
1/4 cup solid vegetable shortening, frozen
5 tablespoons ice water
7 very large ripe peaches, skinned and pitted
1 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into bits
Whipped cream or ice cream
This recipe is from Lee Bailey's
Country Desserts: Cakes Cookies, Ice Creams, Pies, Puddings & more
Grammercy Press, 1998
I only make this dessert during the height of the local peach season, for, as you can see by the ingredients, the cobbler's flavor depends almost entirely on the flavor of the fruit. Out-of-season peaches, no matter how tempting they may look, just don't do the trick. Because this is very juicy, it is best served in shallow bowls.
-- Lee Bailey
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 frozen butter and shortening. 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. If you would like to refrigerate the dough at this point, flatten between 2 sheets of wax paper. 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, window-shade fashion. 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. Flop the loose ends of the pastry over the top, using any pieces that might have fallen off as patches.
Put cobbler into the oven and turn temperature to 425 degrees. Bake for 45 minutes, or until top is golden. Serve with whipped cream or ice cream. Serves 6.