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Seasonal Recipe

Recipe for peach cobbler

Karoline Boehm Goodnick for The Boston Globe

Serves 6

Instead of the usual biscuit topping, this cobbler is covered with a buttery pastry crust cut into squares. Don’t bother to trim the ragged edges of the pieces, simply overlap them so the top will look rustic and homespun. Brush with an egg glaze, sprinkle with sugar, and serve with whipped cream.

PASTRY

¾cup flour
tablespoons granulated sugar
Pinch of salt
4tablespoons (½ stick) unsalted butter, at room temperature, cut up
4teaspoons ice water, or more if needed
Confectioners’ sugar (for sprinkling)

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1. In a bowl, whisk the flour, sugar, and salt to blend them. With your fingers or 2 blunt knives, cut the butter into the mixture until it resembles coarse meal with some larger pieces. Add 4 teaspoons of ice water and stir with a fork until the mixture comes together. If necessary, add more water, 1 teaspoon at a time.

2. Knead the mixture lightly to form a dough, and flatten into a disk. Wrap in foil and chill for 1 hour.

3. With a dark pencil, make an 8-inch square on a piece of parchment paper. Place another piece of parchment on the counter and sprinkle it with confectioners’ sugar. Place the dough on the sugared parchment and cover with the parchment marked with the square. Using the square as a guide, roll the dough into an 8-inch square. Ragged edges are OK. With a small, sharp knife, make 3 long cuts in the dough in both directions to form 16 squares. If the dough is sticky, dip the knife in confectioners’ sugar. Transfer the dough, on the parchment, to a baking sheet. Freeze for 15 minutes or until firm.

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FRUIT

Butter (for the dish)
6medium peaches (2¼ pounds), peeled and sliced
¼cup granulated sugar
1tablespoon cornstarch
1tablespoon lemon juice
1egg beaten with 1 tablespoon water
Extra granulated sugar (for sprinkling)
Confectioners’ sugar (for sprinkling)
½cup heavy cream, beaten with 1 tablespoon confectioners’ sugar until it holds soft peaks (for serving)

1. Set the oven at 375 degrees. Butter an 8-inch-square baking dish.

2. In a bowl, combine the peaches, granulated sugar, cornstarch, and lemon juice. Spoon the mixture into the baking dish. Arrange the squares, slightly overlapping, in rows on the peaches. Brush the pastry with the egg wash and sprinkle with granulated sugar.

3. Bake for 35 minutes or until the pastry is golden and the juices are bubbling at the edges. Sprinkle with confectioners’ sugar and serve with whipped cream.

Jean Kressy

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