Peach cobbler

July 12, 2006

Serves 6

PASTRY

1 cup flour 3 tablespoons sugar 1/4 teaspoon salt Grated rind of 1 lemon 1/2 cup (1 stick) unsalted butter, cut up 2 tablespoons cold water, or more if needed 1/2 teaspoon almond extract 1/4 teaspoon vanilla extract 1. In a medium bowl, combine the flour, sugar, salt, and lemon rind. Stir well. Add the butter and cut it into the flour with your fingers until the mixture has the texture of cornmeal.

2. Sprinkle the water and almond and vanilla extracts over the mixture and continue working them in until the pastry just holds together. Add more water, a teaspoon at a time, if necessary. Form the dough into a flat cake and wrap in foil.

3. Refrigerate while you prepare the peaches.

FILLING

Butter (for the dish) 6 large ripe peaches 2 tablespoons flour 2 tablespoons brown sugar 1/4 teaspoon ground nutmeg 1. Set the oven at 400 degrees. Butter a 9-by-13 inch baking dish.

2. Bring a saucepan of water to a boil. With a slotted spoon, working with one peach at a time, lower it into the water. Blanch for 30 seconds. Remove the peach from the water and rinse with cold water. With your fingers or a paring knife, remove the peach skin. Do the same with the remaining Notes: peaches. Cut them into slices.

3. Spread the peaches in the baking dish. In a bowl combine the flour, sugar, and nutmeg. Sprinkle the flour mixture over the peaches.

4. Roll the pastry 1/3 inch thick so it is the size of the baking dish. Lift it onto the rolling pin and ease it onto the peaches. With a fork, pierce the pastry in a design.

5. Bake the cobbler for 20 to 25 minutes or until the peaches are bubbly at the edges and the pastry is golden. Let the cobbler rest until it is warm. Serve with vanilla ice cream or whipped cream. Adapted from Deb Pettengill