Almond Peach Cobbler

Sunday, February 27th, 2005

Ingredients

* 2 cups flour
* 1 tablespoon sugar
* 1/4 teaspoon salt
* 6 tablespoons chilled butter, divided into 6 pieces
* 6 tablespoons ice water
* 6 cups peaches, peeled (about 3 3/4 punds)
* 3/4 cup brown sugar, divided
* 2 1/4 tablespoons flour
* 1 tablespoon vanilla extract
* 1 teaspoon ground cinnamon
* 1/4 cup sliced almonds
* 1 egg
* 1 teaspoon water
* 1 tablespoon sugar

Directions

Preheat oven to 375°.

Place flour, sugar and salt in a food processor and pulse 2-3 times. Add butter pieces and pulse 10 times, until the mixture resembles coarse meal. With processor on, slowly add ice water through chute, processing until just combined (do not form a ball).

Gently press dough into a 4″ circle. Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Place dough on the plastic wrap. Cover with an additional 2 lengths of plastic wrap, again overlapping. Roll dough into a 15×13″ rectangle. Place in freezer 5 minutes. Remove from freezer and remove top plastic sheets. Fit dough, uncovered side down, into a 2 quart baking dish coated with cooking spray, allowing dough to extend over the edges. Remove remaining plastic wrap.

Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons flour, vanilla, and cinnamon in a large bowl. Toss gently. Spoon into prepared dish. Fold the edges of the dough over the peach mixture. Sprinkle 1/4 cup brown sugar over the mixture, then sprinkle with almonds. Combine the egg and water in a small bowl. Brush the egg mixure over the dough and sprinkle with sugar. Bake for 45 minutes. Let stand 30 minutes before serving.

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