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s w e e t S
For crust
:
In the work bowl of a food processor, combine flour, sugar,
and salt; pulse 3 times. Add butter and shortening; pulse until mixture
resembles coarse crumbs, 4 to 6 times. Spoon mixture into a bowl; add ice water,
1 tablespoon at a time, tossing just until moistened. Press dough into a 5-inch
disk; wrap with plastic wrap. Refrigerate 30 minutes.
On a lightly floured surface, roll dough into an 11-inch circle. Cut dough into
9 strips.
For cobbler
:
Preheat oven to 375°.
In a 10-inch cast-iron skillet, toss together peaches, brown sugar, flour,
cinnamon, nutmeg, and salt. Dot with butter, and sprinkle with lemon juice.
Place dough strips over filling in a lattice design, sealing at edges. Brush dough
with cream, and sprinkle with sugar.
Bake until filling is bubbly and crust is lightly browned, approximately 35 minutes.
Let cool on a wire rack 20 minutes before serving.
CRUST
1 cup all-purpose flour
2
teaspoons sugar
1
⁄
4
teaspoon salt
1
⁄
4
cup cold butter,
cut into small pieces
1 tablespoon all-vegetable
shortening
3 to 4 tablespoons ice water
cobbler
5 cups (
3
⁄
4
-inch-thick) sliced
fresh peaches (about 6 medium
peaches)
1
⁄
3
cup firmly packed light brown
sugar
2
tablespoons all-purpose flour
1
⁄
2
teaspoon ground cinnamon
1
⁄
8
teaspoon ground nutmeg
1
⁄
8
teaspoon salt
2 tablespoons unsalted butter,
cut into small pieces
2 teaspoons fresh lemon juice
1 tablespoon heavy whipping cream
2 teaspoons sugar
Peach Cobbler
Yield:
approximately 6 servings
