Want to know how Chef Mike makes his Peach Cobbler? No more guessing!
Preheat oven to 400°.
Peach Filling:
910g Frozen peaches (thawed)
100g sugar
100g brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
25g flour
1/4 teaspoon almond extract
50g butter
1/2 tablespoon vanilla extract
2 tablespoon whiskey
-Make sure frozen peaches are fully thawed and with a spotted spoon place in mixing bowl
-Mix the rest of the ingredients with the peaches
-This can be done between stage 1 and stage 2 of the pie dough
Pie crust:
250g flour
1 teaspoons salt
115g butter (cut into pieces)
115g organic palm oil
2 tablespoons sugar
100g water
1 egg white
25g sugar
Crust (Stage 1):
-Whisk flour, sugar, and salt (by hand or in a stand mixer)
-Toss in butter and palm oil, continue to mix until it forms a large crumb
-Add cold water and mix until it forms in to a dough
-Sprinkle flour on top of a clean surface
-Lay dough on surface and knead dough to form into a ball
-Flatten the dough to form a disc, wrap and refrigerate for at least 30min
Crust (Stage 2):
-After dough has rested in the fridge take it out and divide into two equal portions
-Roll both portions (on the floured surface) into circles that are at least one inch bigger than the selected pan
-Grease the pan all over with palm oil
-Lay one rolled out dough into pan, it should slightly drape over the edges
-The second portion of rolled dough will be sliced into 6-8 even strips and used as the lattice top layer
Assembly & Finishing:
-Sprinkle sugar across the entire bottom layer pie crust
-Pour peach filling in the pie crust
-Add top lattice pie crust layer and make sure to seal the top layer to the edge with the bottom layer of crust
-Brush egg white on the top pie crust layer and sprinkle more sugar on top
-Bake in oven at 400° for 30min
-After 30min of baking, take out the peach cobbler and cover with foil and bake for another 20-25min.
-Remove peach cobbler from oven, remove foil and let cobbler cool
Tips & More:
*this cobbler was made in a 10in cast iron skillet. It can also be made in a 8in, 9in, or 10in pie pan or aluminum square pans of same dimensions
*Almond Extract enhances flavors of fruit, especially stone fruit, but can be removed from recipe.
*Be sure to have a baking sheet tray placed in the bottom of your oven just in case the cobbler bubbles and overflows (especially if you are using a smaller baking pan)
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