Continuing with the fruit cobblers of summer, the one I offer here is an old style one, often called crunchy fruit cobbler. The method is perfect to use for peaches or apples. It’s’ not really crunchy but the method includes strips of pastry dough over and under the fruit filling. This creates a thickish texture, the buttery dough adding character to the filling, naturally thickened.
Glorious peaches are available at certain farmers markets
Peaches are available at many farmers’ market despite widespread reports that the peaches never made it through difficult growing conditions. I’ve not noticed any at the Portland markets but Cumberland and Bath farmers have them at the markets.
You can also use the equal amount of apples, peeled and cored.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 cups unsalted butter, chilled and cubed
- About 1/3 to 1/2 cup iced water
- 6 cups peaches (about 8), pitted and sliced but not skinned
- 1 cup sugar
- 1/2 cup brown sugar
- 1 3/4 cups water
- 4 tablespoons butter, sweet or salted
- Preheat the oven to 400 degrees.
Instructions
- Prepare a glass baking dish, approximately 9-by-12-inch or 7 by 11 well buttered.
- In the workbowl of a food processor, pulse the flour and salt 2 times until mixed. Add the butter and pulse until the mixture is the size of small peas. Gradually add the water, pulsing, until the mixture comes together and is moderately moist.
- Divide the dough in two, wrap in plastic and refrigerate while you prepare the peaches.
- In a large sauce pan mix together the peaches sugars, water and butter and bring to a boil over medium-high heat. Boil for 5 minutes, stirring several times to prevent sticking.
- Spoon half the mixture into the prepared an. Roll out one of the balls of dough and cut into inch wide strips. Cover the fruit with the strips. Add the remaining peach mixture. Roll out the remaining dough in the same way. Cover the peaches with the strips.
- Put the baking dish on a sheet pan and bake for 45 minutes or longer until the top is golden brown and the filling is bubbling. Serve warm with very good vanilla ice cream (preferably homemade).
