Prep Time

　　20 minutes

　　Total Time

　　2 hours and 45 minutes

　　What can I say? This is one recipe I will cherish for the rest of my life. It warms my heart when I think about how many times my dad made this cobbler, how many times he watched his mother make it, and how much it means to our family. This recipe will never get old.

　　

Ingredients

Serves 10 to 12

　　

Crust:

3 cup all-purpose flour, plus more for dusting

　　3 tablespoons sugar

　　2 teaspoons kosher salt

　　¾ cup (1½ sticks) unsalted butter, cut into cubes and chilled

　　1 cup ice-cold water, plus more as needed

　　

Filling:

3½ pounds fresh peaches, pitted and quartered or two (29-ounce) cans peaches, drained

　　1 cup sugar

　　¼ cup all-purpose flour

　　1 tablespoon ground cinnamon

　　½ teaspoon freshly grated nutmeg

　　Fine sea salt

　　

To Assemble:

1 large egg, beaten

　　Ground cinnamon, for dusting

　　Sugar, for dusting

　　Ice cream, for serving

　　

Step 1

Make the crust: In the bowl of a food processor, pulse together the flour, sugar, and 2 teaspoons salt until just combined. Add the butter and pulse a few more times until the mixture is coarse but the butter pieces are still visible. Slowly add the ice water and pulse to form a dough, six to eight pulses. If the dough looks and feels very dry, add more ice water, 1 tablespoon at a time. Divide the dough in half and wrap each half tightly in plastic wrap; flatten each piece into a disc. Refrigerate the dough for 1 hour.

　　

Step 2

Make the filling: In a large bowl, mix together the peaches, sugar, flour, cinnamon, nutmeg, and a pinch of salt. Set aside.

　　

Step 3

Preheat the oven to 375ºF.

　　

Step 4

Remove the dough from the refrigerator and cut in half. On a lightly floured surface, roll it into a 9 x 13-inch rectangle, about ¼ inch thick. Set aside and repeat with the second piece of dough.

　　

Step 5

Line a 9 x 13-inch baking dish with one of the dough rectangles, pressing any excess dough against the sides of the dish. Pour in the peach filling and spread it evenly. Place the second rectangle of dough on top of the peaches and tuck the excess dough into corners. Brush the dough with the beaten egg and sprinkle with cinnamon and sugar. Pierce the top with the tip of a sharp knife in several places to allow steam to escape while baking. Bake until the top crust is golden brown, about 1 hour 15 minutes. Let cool on a rack before serving. Serve with ice cream.

　　Excerpted from Son of a Southern Chef: Cook With Soul by Lazarus Lynch, copyright © 2019. Photography by Anisha Sisodia. Reproduced by permission Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. All rights reserved.Buy the full book from Amazon.