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Peach Cobbler

Alas, summer is here and peaches are in season. And I could finally make the peach cobbler that my brother has been begging me to make for months.

Side note: the peaches here don't compare to the peaches in Algeria. Peaches in Algeria are farrrrr more succulent and juicy, and more natural tasting. Not to mention, you don't even need a knife to peel them; you can slide the skin right off with your fingers. Of course I would find that appealing. You're talking to the biggest fail of a peeler over here. 

Who peeled the peaches for the cobbler then? My mom. Yup. Totally not ashamed to admit it. She then proceeded to yell at me because we're fasting and it was SO hard not to take a bite out of one of them. They smelled so good, omg.

And don't get me started on how difficult it was to take pictures of the cobbler when it was done. I died a little. I think it was the ice cream that really got to me. When you combine that with the warm aroma of the fresh-baked cobbler filling my nose, it's pretty much a recipe for disaster. (see what I did there?) 

Nonetheless, I made it until 8:07pm. And I eagerly broke my fast with a glass of milk and dates a bite of the cobbler that my stomach had been grumbling for for four hours; my first time tasting a peach cobbler by the way. It's not no apple pie, but I can see why it's such a great American classic. The fresh peaches surrounded by crusty, buttery goodness easily get you hooked from the first bite.

My brother's opinion? He finished the cobbler by suhoor. 

Peach Cobbler

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For the dough: 1/2 cup + 1/8 cup unbleached all-purpose flour
1/6 cup sugar
1/8 tsp salt
3.5 tablespoons cold unsalted butter, cut into 1/4 inch pieces
1/2 an egg yolk
pinch of vanilla powder
1 tablespoon very cold water

For the filling:
5 medium-sized peaches, peeled, pitted, and cut into 8 slices
1/8 cup plus 1 tablespoon sugar, (1 tsp for topping)
1/8 cup plus 1 tablespoon light brown sugar
1 and 1/4 tablespoon cornstarch 
1 teaspoon lemon juice
1/8 teaspoon nutmeg
1/2 tablespoon butter, cut into small pieces
1/2 egg, lightly beaten
vanilla ice cream, for serving 


For the dough: 
In a food processor, combine the flour, sugar and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, with the butter pieces no larger than small peas.

In a small bowl, mix together the egg yolk, vanilla and cold water. Add the egg mixture to the flour mixture and pulse just until the dough pulls together; do not overmix.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough as directed in your recipe.
For the filling:
Preheat an oven to 425ºF.

In a large bowl, stir together the peaches, 1/8 cup plus 1 Tbs. granulated sugar, the brown sugar, cornstarch, lemon juice and nutmeg. Transfer to a 1-quart rectangular baker and scatter the butter pieces on top.

On a lightly floured work surface, roll out the cobbler dough 1/4 inch thick. Tear the dough into 3-inch pieces and place on top of the peach filling. (I chose to do a lattice top without actually looking at any didn't come out that bad). Brush the dough with the beaten egg and sprinkle with the 1 tsp. granulated sugar.

Bake the cobbler for 10 minutes. Reduce the oven temperature to 350ºF and bake until the topping is browned, about 35 minutes.

Transfer the pan to a wire rack and let cool for about 20 minutes. Serve the cobbler with vanilla ice cream.

Adapted from the trusty Williams-Sonoma

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  1. oh my gosh i can't believe summmer is almost done and i STILL haven't made peach cobbler yet!!! such a dissapointment...i must make some soon. yours looks great!!



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