- I enjoy nuts in my baked goods. If you do too, adding more pistachios wouldn’t hurt.
- If you enjoy using peaches in your baking and cooking, the small investment made in adding a pitter/slicer specifically for peaches will be invaluable in your kitchen gadgets repertoire.
- The original recipe calls for whole milk. I used low-fat or 2% milk and it turned out great.
- If you like a sweet cobbler toppings, I would suggest you add more sugar. It was perfect for me because the peaches are at their sweetest right now so I didn’t need the topping to compensate for tartness.
- Do let the cobbler cool for at least 30 minutes to an hour before slicing into it so that the sweet, syruppy peaches have time to thicken up.
by Williams Sonoma CollectionMakes 8 – 12 Servings
Peach Filling
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8-10 peaches, pitted and sliced 1 inch thick (your option to peel or not)
Topping
2 cups unbleached all-purpose flour
1/2 cup unsalted pistachios, finely chopped
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup cold unsalted butter, cut into 1/2-inch cubes
3/4 cup low-fat/2% milk
1/4 teaspoon cinnamon
1 tablespoon sugar
Preheat oven to 350 degrees. Use non-stick spray to coat a 12-inch oval or 9×13 inch rectangular baking dish with a 2 quart capacity.
Prepare Filling: In a small bowl, stir together the sugar, cornstarch, cinnamon, nutmeg and salt. Place the peaches in a large bowl, sprinkle with the sugar mixture and gently toss to distribute sugar mixture evenly through peaches. Spread the peach mixture in the prepared baking dish and set aside while you prepare the topping.
Prepare Topping: In a large bowl, mix together the flour, pistachios, sugar, salt, and baking powder. Using a pastry blender, large fork or your fingers, cut or rub the butter into the flour mixture until the texture looks like coarse cornmeal. Leave some pieces of butter about the size of a small pea. Add milk and stir/incorporate just until the mixture pulls together.
Pinch off chunks of the dough and place them on top of the peach mixture. Work through to cover completely with topping.
In a small bowl, mix together cinnamon and sugar and sprinkle the cinnamon sugar on top of the dough. Bake until the topping is firm and golden brown and the peach/sugar filling bubbles slowly, about 40-50 minutes.
Remove from the oven and let the cobbler cool for at least 30 minutes before serving.