I am so glad to be back in Texas. I mean, Oregon was great and all but one of the things I just could not get used to was the fact that my local grocery store didn’t advertise. I mean, the only way to find out what was on sale was to go grocery shopping. Makes meal planning around the sales super difficult, you know what I’m saying?! Which is probably why my grocery budget was not very pretty during our stay in Oregon. But I digress.
Guess what’s on sale, y’all??? PEACHES. And when peaches are on sale, you gotta make peach cobbler. And ice cream. FROM SCRATCH. In fact, I guess this happens about this time every year, because it would appear I was up to the same baking shenanigans 5 years ago when I first discovered this amazing recipe.
So funny story. I wanted to just provide you a handy dandy link to this recipe because, wow, I’m nice like that. But upon further investigation, I have found that due to Bobby Flay’s marital problems, I can’t! Apparently Bobby’s ex-wife provided this recipe to Food Network and now that Bobby and Stephanie are no longer together, the recipe no longer exists in cyber land. But that’s okay because I can type it up. That is how much I love you. (You’ll find it at the end of this post.)
Peach cobbler and vanilla ice cream go together. Do not (I repeat:DO NOT) attempt peach cobbler unless you are also prepared to pick up some homemade vanilla from the good people at Blue Bell or whip some up at home. Trust me on this. I want your peach cobbler experience to be beyond reproach and excellent vanilla ice cream will ensure that you do not end up with a less than stellar encounter.
I have a Cuisinart ice cream maker that I earned as an incentive when I was a Pampered Chef consultant. It’s fab. I just use the recipe that came with it, and I’ve never been disappointed.
Once you’ve got your ice cream going, time to make your crust. Have you heard how much I adore my food processor? I wouldn’t make dough without it.
That has to hang in the fridge for 30 minutes, so this is a good time to prep all your peaches. The recipe calls for 10, but ours were small so we went with 20.
Here’s the recipe:
Double Crusted Peach Cobbler (adapted from Stephanie March’s version, originally available at Food Network)
2 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter
4-6 tablespoons ice water
4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup water
1/4 tsp freshly grated nutmeg
Pinch of salt
10 ripe peaches (or 20 if they are small)
3 tablespoons all purpose flour
Crust: Measure flour, sugar, and salt into food processor fitted with dough blade and pulse. Add butter and pulse until the mixture resembles a coarse meal. Then add ice water a little at a time, continuing to pulse, until it forms a ball. Remove dough, separate into two halves, form into disks, wrap in plastic wrap and place in refrigerator while you make your peach filling.
Filling: Wash, pit, and cut peaches into 1/4 inch thick slices. Melt butter in a 12-inch skillet over medium heat. Add sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and continue cooking for 5 minutes.
Preheat oven to 375 degrees F.
Roll out your disks of dough to fit your pan (I use the Deep Covered Baker from The Pampered Chef). Put one sheet of dough in the bottom of your pan, add peach filling, cover with second sheet of dough. Fork it and sprinkle with cinnamon and sugar. Bake until the crust is golden brown and the juices are bubbly, approximately 30 minutes. Allow to cool for at least 30 minutes before serving.