Peach Cobbler

Peach Cobbler

Made with fresh peaches, this homey cobbler captures the essence of summer. Scoops of homemade vanilla ice cream add the finishing touch.
3 lb. peaches, peeled, pitted and each cut into 8 slices
1/4 cup plus 2 Tbs. plus 1 tsp. granulated sugar
1/4 cup plus 2 Tbs. firmly packed light brown sugar
2 1/2 Tbs. cornstarch
2 tsp. fresh lemon juice
1/4 tsp. freshly grated nutmeg
1 Tbs. unsalted butter, cut into small pieces
1 batch cobbler dough (see recipe above this one)
1 egg, lightly beaten
Vanilla ice cream for serving

Preheat an oven to 425ºF. In a large bowl, stir together the peaches, 1/4 cup plus 2 Tbs. granulated sugar, the brown sugar, cornstarch, lemon juice and nutmeg.

Transfer to a 2-quart rectangular baker and scatter the butter pieces on top.

On a lightly floured work surface, roll out the cobbler dough 1/4 inch thick. Tear the dough into 3-inch pieces and place on top of the peach filling. Brush the dough with the beaten egg and sprinkle with the 1 tsp. granulated sugar.

Bake the cobbler for 10 minutes. Reduce the oven temperature to 350ºF and bake until the topping is browned, 50 to 60 minutes more.

Transfer the pan to a wire rack and let cool for about 20 minutes. Serve the cobbler with vanilla ice cream.

Serves 10 to 12.

Williams-Sonoma Kitchen