Recipe#4842

Title: Nick's Peach Cobbler

From: D. R. Lindgard 
Date: Sat Jan 13 12:35:06 PST 1996 
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

      Yield: 10 servings
 
-----------------------BUTTERMILK BISCUIT CRUST------------------------
      3 c  Self-rising cake flour          
  1 1/4 c  Buttermilk
    3/4 c  Unsalted butter               
----------------------------------FILLING----------------------------------
  3 1/2 lb Peaches; peeled and sliced        
    1/2 ts Freshly grated nutmeg
    3/4 c  Sugar                             
    1/2 ts Ground cinnamon
      2 ts Finely grated lemon zest            
      3 tb Unsalted butter
-----------------------------FOR FINISHING-----------------------------
           Buttermilk                               
           Sugar
 
FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and mealy.
Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the
remainder if necessary. Press dough together on a floured surface, wrap in
plastic wrap and allow to rest while preparing filling. Preheat the oven to
450F and set a rack in the middle level. Place the peaches in a bowl and add
the remaining filling ingredients, except the butter. Toss well to combine and
pour filling into a 2-quart gratin dish or other baking dish. Distribute
pieces of the butter evenly on the filling. On a floured surface, with the
palms of the hands, press out the dough to the size of the baking dish and
slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or
4 vent holes in the crust with the point of a knife. Paint the top crust
evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20
minutes, until crust is well-colored and filling is bubbling. Cool slightly on
a rack and serve warm or at room temperature.