MILLIONS OF PEACHES. . .IN OUR PEACH COBBLER, PLEASE!
Peach cobbler is a uniquely Southern treat. I’m originally from the South and I grew up eating some of the country’s best peaches. This’ll ruffle a few feathers, but Georgia peaches don’t even hold a candle to the real-deal, world famous, Stonewall Texas Cling Peach from Fredericksburg! We’re approaching the early peach season and first-pick for Spring Golds is just around the corner. I’m almost always first in line to fetch a bushel of these juicy Hill Country gems. So far, the farms are still seeing a positive outlook for opening back up to the public. If you have never gone peach pickin’ before, it is an absolutely unforgettable experience. Strolling through the center of an orchard surrounded by the sweet smell of ripening fruit is blissfully mouth-watering. Best of all, there is always an opportunity to pick up some peach wood for smoking a solid summer bbq brisket.
On a recent road trip, I discovered a jar of late season syrup-soaked Autumn Prince peach halves from Efurd Orchard, which should tide me over until the fresh stuff is available. I decided to try throwing together my special peach cobbler with the little sweeties. It’s a simple recipe and only requires a handful of ingredients, but it makes a wildly good dessert for the whole family. Don’t forget the homemade vanilla ice cream and plenty of freshly whipped sweet cream!
This dough is perfect for tarts, pies, shortbread and other cobblers. It is the base for my famed pecan potted pie and also freezes well for those last-minute dessert demands. Again, use quality butter, like Vital Farms or French Butter, for that extra melt and eggs with dark yolks for a deep golden crust.
HILL COUNTRY PEACH COBBLER
Neither biscuit nor pie dough, this Pate Sucree top yields a gorgeous short dough that melts in the mouth.
Place flour, 3/4 of the sugar, butter in a food processor. Pulse in short intervals until butter becomes slightly smaller than pea sized.
Stream in half of egg yolks and pulse to incorporate. Stream in heavy cream until dough begins to turn into a ball.
Remove dough from the processor and transfer to a floured surface. Cut dough into four pieces.
Roll each dough out to 1 inch thick sheets. Transfer to the fridge and allow to rest for 15 mins.
Preheat oven to 350f degrees. Select a baking dish deep enough that will be suitable for 40 ounces of filling.
In a mixing bowl, combine starch, cinnamon, nutmeg, salt. Whisk together and carefully add lemon juice to make a slurry.
Add jar of peaches and melted butter, fold together until fully combined. Transfer mixture to desired baking tray and set aside.
Pull dough out of the fridge and transfer back to floured surface.
Stack two pieces of dough on top of one another and roll out to 1/4-1/2 inch or desired thickness. Repeat with the second set of dough.
Lay dough on top of peach mixture, it is okay if the pieces of dough are in patches and hang slightly over the edge of the pan. This will allow for steam to escape when baking. If you desire one whole sheet on top, like a pie, make sure to cut a few holes in the top to breathe.
Using a pastry brush or back of a spoon, brush the top of the dough with the remainder of egg yolk and sprinkle a handful of sugar to create a rustic crust.
Place pan/dish on a sheet tray to catch any overflow while baking. Transfer to the oven and bake for 30-45 mins or until top is golden and flakey.
Allow to cool for at least 20 mins before serving with your favorite ice cream or a dollop of sweet whip cream. Store uneaten portions (though I doubt there will be any) in the fridge for up to three days.
When peach season rolls around, we'll post a fresh peach crumble to lighten things up for the summer.