cooking with kids
A perfect summer weekend has to include a trip to the farm stand. Driving back to our house in Canaan, NY from Love Apple Farms in Ghent with a peck of peaches and a pint of currents, we debated what to make, pie, cobbler or crisp? My husband was craving crisp and the girls kept shouting PIE as they popped tart currants in their mouths. Me, I wanted cobbler and since I have veto power cobbler it was.
I found a great recipe in a Williams Sonoma cookbook at the house given to me by a good friend. It turned out to be the best cobbler I’d ever had. Part moist, nutty scone, part juicy peachy goodness. Here’s the recipe I used:
adapted from Williams Sonoma
for the topping
2 cups AP flour
1/2 cup pecans chopped fine
1/4 cup sugar
1/2 tsp salt
2 tsp aluminum free baking powder
3/4 cup unsalted butter, very cold and cut into 1/2 inch cubes
3/4 cup milk
for the filling
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
8-10 peaches peeled, pitted and sliced 1 inch thick
Preheat oven to 350 degrees. Butter a 12-inch oval or 9 x 13 inch rectangle baking dish with 2 qt capacity.
To make the filling, in a small bowl stir together sugar, cornstarch, cinnamon, nutmeg and salt. Place peaches in baking dish and sprinkle with sugar mixture, toss to distribute ingredients evenly and set aside.
To make the topping whisk together dry ingredients including pecans. Add butter to the flour mixture and with fingers or two knives cut butter into flour mixture until the texture resembles coarse meal, with some butter pieces the size of small peas. You want the pieces of butter coated with flour. This is best done with fingers and a pinching action. Add milk and mix together just until mixture holds together in a ball.
Break off pieces of the dough, flatten and place over the peach mixture covering it completely. Or, you can roll out the dough to the size and shape of your baking dish and place over the peach mixture. I prefer the first method as it gives a nice cobbled effect and there are fewer things to clean!
Sprinkle the top of the cobbler with a mixture of cinnamon and sugar (1/2 tsp cinnamon-1 Tbsp sugar). Bake in lower third of oven until topping is firm and golden brown and the filling is bubbling through the topping.
Remove from oven and let cool 30 minutes before serving.