Friday, October 16, 2015

Peach Cobbler

Ingredients for 6 servings

¼ teaspoon kosher salt
½ cup sugar
2/3 cup heavy cream
1 teaspoon baking powder
1 ¼ cups plus 2 tablespoons all-purpose flour, spooned and leveled
6 tablespoons cold unsalted butter, cut into pieces
8 peaches (about 2 ½ pounds), cut into ½-inch-thick wedges
vanilla ice cream, for serving


Heat oven to 350° F. In a bowl, toss the peaches with ¼ cup of the sugar and 2 tablespoons of the flour; transfer to an 8-inch square baking dish.

In a food processor, combine the remaining 1¼ cups flour and ¼ cup sugar with the butter, baking powder, and salt. Pulse until coarse crumbs form. Add the cream and pulse just until moistened (the dough will be slightly shaggy). Drop spoonfuls of the batter onto the peaches.

Place the baking dish on a rimmed baking sheet and bake until golden brown and bubbly, 50 to 60 minutes. Serve with vanilla ice cream, if desired.

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