Peach Cobbler

Name: Peach Cobbler
Total time: 90
Yield: 8
Ingredients: 10 medium peaches; 1 ¼ cups dark brown sugar; ½ teaspoon cinnamon; ¼ teaspoon ground nutmeg; 1 tablespoon vanilla extract; 1 teaspoon lemon juice; ½ teaspoon kosher salt; ⅛ teaspoon black pepper; 1 ½ tablespoons cornstarch; ½ stick unsalted butter, cubed; 4 tablespoons unsalted butter, melted, plus more for greasing; ¼ cup all purpose flour, plus more for dusting; 3 refrigerated pie crusts, 9 in (22 cm); 1 large egg yolk; 1 tablespoon water; 2 tablespoons granulated sugar; ½ teaspoon cinnamon; vanilla ice cream, for serving

Recipe by Matt Ciampa from tasty.co

Meal 2 Hr. 30 Mins.

Ingredients

8 servings

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10 medium peaches
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1 ¼ cups dark brown sugar
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½ teaspoon cinnamon
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¼ teaspoon ground nutmeg
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1 tablespoon vanilla extract
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1 teaspoon lemon juice
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½ teaspoon kosher salt
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⅛ teaspoon black pepper
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1 ½ tablespoons cornstarch

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½ stick unsalted butter, cubed
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4 tablespoons unsalted butter, melted, plus more for greasing
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¼ cup all purpose flour, plus more for dusting
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3 refrigerated pie crusts, 9 in (22 cm)
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1 large egg yolk
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1 tablespoon water
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2 tablespoons granulated sugar
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½ teaspoon cinnamon
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vanilla ice cream, for serving

Instructions

Preheat the oven to 425°F (220°C).
Peel, pit, and slice the peaches into wedges. You should have about 10 cups.
Make the peach filling: In a large pot, combine the brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, pepper, and peaches. Turn the heat to medium and gently stir until the sugar is completely dissolved. Cook for 3–5 minutes, until the mixture is simmering and the peaches have started to release their juices.
In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the mixture back into the filling and bring to boil. Cook until the syrup thickens and turns opaque, 3–4 minutes. Remove the pot from the heat.
Make the crust: Grease a 9 x 13-inch casserole dish with melted butter.
On a lightly floured flat surface, unroll 2 of the pie crusts. Overlap the crusts at the center so it looks like a Venn diagram, then use a floured rolling pin to roll over the overlapping portions to seal together. Flour the top of the crust, then roll onto the rolling pin. Unroll over the prepared baking dish. Gently lift the edges of the crust so the bottom sits flush against the bottom of the baking dish. Let the edges hang over the sides of the pan.
Use a slotted spoon to transfer the peach filling into the crust, draining off any excess juices. Save any leftover syrup for serving. Dollop the cubed butter over the peaches.
Lightly roll out the remaining pie crust, then unroll over the peach filling. Fold the edges of the top and bottom crusts together to seal.
In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.
In a separate small bowl, mix together the sugar and cinnamon. Liberally sprinkle over the crust.
Cut 3 large diagonal slits into the top of the crust to release steam.
Bake the cobbler for 35–45 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust are getting too dark, cover with foil and continue baking.
Let the cobbler cool for 25–30 minutes before serving with vanilla ice cream. Drizzle with some of the reserved peach syrup.
Enjoy!