Food for the soul

Peachy Keen Cobbler | 8 servings

For the Crust

2 ½ cups all-purpose flour 

½ cup granulated sugar 

¼ tsp salt 

2 egg yolks 

1 ½ tsp vanilla extract 

1 cup cold butter, cut into 1” cubes 

¼ cup cold water

For the Filling

6 cups fresh peaches, peeled and sliced

¼ cup unsalted butter

½ cup granulated sugar

½ cup brown sugar

½ tsp ground cinnamon

¼ tsp nutmeg

½ tsp orange zest 

¼ tsp salt 

1 tbsp vanilla extract

For the Egg Wash : 1 egg, beaten with 2 tsp water

Preheat the oven to 375°F.

To make the crust, add to a medium bowl the flour, sugar and salt and whisk together to combine. Mix the egg yolks and vanilla together in a small bowl. Cut the butter into the flour using a food processor, fork or pastry cutter until various-sized crumbs appear. Add the egg yolks and vanilla and mix to combine. Slowly add the cold water into the flour and form it into a ball, and then quickly knead the dough to bring it together. Remove the dough from the bowl, cut it into two sections and round into balls. Flatten each ball into a disk, cover tightly with plastic wrap and place in the refrigerator for at least 35 minutes.

To make the filling, place the peaches, butter, sugar and brown sugar in a large pot over medium-high heat. Bring to a boil, and then reduce down to medium. Cook for 15 minutes, stirring occasionally to make sure they are combined. Turn off the heat and add the cinnamon, nutmeg, orange zest, salt and vanilla. Stir once again to combine, and then set aside.

Dust some flour on your work surface and remove the dough from the fridge. Unwrap one of the disks, and using a rolling pin, quickly roll the dough out to about a thickness of 1⁄3 inch (8 mm). Place the dough on the bottom and up the sides of a 9 x 13–inch (23 x 33–cm) baking dish. Carefully pour or spoon the peaches on top of the dough.

Roll out the second disk as you did the first. Using a pastry scraper or knife, cut the dough into 2-inch wide strips. Carefully remove the strips from the countertop and place them on top of the cobbler. Brush the top of the dough with the egg wash, and then bake for 35 to 40 minutes, or until the crust is golden brown. Remove from the oven and place on a cooling rack for at least 2 hours before enjoying.

Reprinted with permission from Fix Me a Plate, Page Street  Publishing, © 2022.  Photo Credit: Scotty Scott &  Rambo Elliot