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Stephanie March's Double Crusted Peach Cobbler

Serves: 4-6

Crust
2 ½ cups AP flour, plus more for shaping and rolling
1 tablespoon sugar
½ teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4-6 tablespoons ice water

1. Place flour, sugar and salt in food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water a few tablespoons at a time until the dough just comes together.
2. Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes. 
3. Once dough is chilled, remove from the refrigerator and roll each disc into a 9 inch square approximately 1/4 –inch thick. Place on parchment lined baking sheets and return to the refrigerator to chill. 

Peach Filling
4 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup water
¼ teaspoon freshly grated nutmeg
Pinch of salt
8 ripe peaches, peeled, pitted and cut into ¼-inch thick slices (or if out of season, use frozen peaches that have been thawed)
3 tablespoons AP flour

1. Melt butter in a large high sided sauté pan over medium heat, add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches and flour and cook for 5 minutes. 

Assemble
Peach filling
Pie dough
Heavy cream
Sugar

Preheat oven to 375 degrees F. Place half of the peaches in the bottom of a 9-inch buttered baking dish using a slotted spoon. Top the peaches with of the layers of rolled dough, place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches (again, using a slotted spoon) and top with remaining crust. Brush with a few tablespoons of heavy cream and sprinkle with sugar and return to the oven. Bake until the crust is golden brown and the juices are bubbly.


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