Make tender cobbler dough at home by using top quality ingredients and taking a few basic steps to ensure success. The crust of a cobbler is meant to interact with the juices that come out of fruit to create a toothsome blend of taste and texture. Highlight quality fruit by topping it with a light buttery cobbler crust that melts in the mouth and leaves everyone wanting more. Attention to detail and the loving touch of the home baker will make this cobbler dough a winner every time.
Things You'll Need
- 1 cup all-purpose flour
- 1/2 tbsp. sugar
- 1/8 tsp. salt
- Mixing bowl
- 1 stick (1/2 cup) chilled unsalted butter
- Pastry cutter
- 1 1/2 tbsp. ice water
- Large wooden cutting board
- Rolling pin
- Wax paper
- Small knife
- Pastry brush
- 2 tbsp. heavy cream
Add all-purpose flour, sugar and salt to a large mixing bowl.
Place chilled butter on top of the dry ingredients in the mixing bowl, and chop the butter with a pastry cutter until it has the appearance of cornmeal.
Drip the ice water into the bowl one drop at a time, and bring the dough together into a solid mass with your hands. Discard any unused ice water.
Dust a large wooden cutting board or other clean surface and rolling pin with a small amount of flour to prevent sticking. Gently roll your dough with the flour-covered pin until it is approximately 1/8 inch thick.
Place the rolled dough on a piece of wax paper, and refrigerate it for at least 20 minutes before using it to top a cobbler.
Cover fruit with the chilled sheet of dough, and cut out steam vents in a decorative pattern with a small knife.
Brush the top surface of the cobbler crust with heavy cream for a nice golden brown topping when baked.
Tips & Warnings
- Chilling your tools and bowl before use is an extra step that will keep the butter in your cobbler dough cold. Cold chunks of butter in the dough will leave an airy, flaky crust behind when they melt in the oven.
- “Martha Stewart's Quick Cook Menus”; Martha Stewart; 1988
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