Skill required: Peach Lover (or lover of peach lover)
7 large peaches - peeled, halved, pitted and sliced
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
finely grated zest of one lemon
Topping:
2 cups unsifted all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into chunks
4 tablespoons cold solid shortening
1 cup pecan halves, roughly crushed
2 tablespoons plus 2 teaspoons granulated sugar
2/3 cup plus 1 tablespoon heavy cream
1 teaspoon pure vanilla extract
1. Lightly butter an 8-cup ovenproof baking dish that measures about 2 inches deep.
2. Set aside, and preheat oven to 425 F.
3. In a large bowl, combine sugar, cornstarch, nutmeg and cinnamon.
4. Add the sliced peaches and set aside for a few minutes.
Toss the peach mixture with the lemon zest, then spoon peaches into the buttered baking dish, along with any juices from the bowl.
5. Topping: Sift the all-purpose flour, baking powder and salt in a large mixing bowl.
6. Add the chunks of butter and shortening.
7. Using 2 butter knives or a pastry blender, CUT the fat into the flour until it’s reduced to small bits.
8. With your fingertips, further reduce the fat to small flakes by dipping down into the mixture and crumbling it.
9. Toss in 2 tablespoons of granulated sugar and the pecan halves.
10.In a small bowl, combine the heavy cream and vanilla and pour that blend over the flour mixture.
11.In a few quick strokes, use a fork to combine into a rough dough.
12.Turn out the dough onto a lightly floured work surface and gently knead a few times to combine.
13.Pat out dough approximately 3/4 inch thick.
14.Using a 2 1/2 - to 3-inch round cookie cutter, cut biscuits from the dough, and place the biscuits on top of the fruit, overlapping slightly.
15.Sprinkle the remaining 2 teaspoons granulated sugar on top of the biscuits.
16.Bake the cobbler on a rack in the lower third of the preheated oven for 15 minutes.
17.Reduce the oven temperature to 400 degrees and continue baking for 20 minutes longer, or until the topping is golden brown and the fruit is bubbly.
18.Serve cobbler warm or at room temperature, with ice cream or Blueberry Cream.
Blueberry Cream:
1 cup sour cream
2 tablespoons powdered sugar
1/4 cup blueberries, chopped and smashed to release juices
1. In a small bowl, stir powdered sugar into sour cream to combine.
2. Fold in smashed blueberries until fully blended.
3. Refrigerate until served. Blueberry Cream will keep, covered and refrigerated, for several days.
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