Ledson Winery & Vineyards

Orchard Fresh Peach Cobbler
with Hand Churned Vanilla Ice Cream
paired with our Monterey County Orange Muscat

Ingredients
Cobbler Dough:
2 cups all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
½ pound unsalted butter, cut into chips and chilled
3 tablespoons ice water

Filling:
12 large ripe peaches
Juice of 1 lemon
¼ cup sugar
1 tablespoon sugar, for the top of the crust
Vanilla ice cream, for serving

Directions
Cobbler Dough:
In a bowl, shift together the dry ingredients and work in the butter with your fingertips or with an electric mixer until the mixture is a mealy consistency. A little at a time, add the ice water until the dough sticks together. Don’t over-mix. Shape into a ball, wrap in waxed paper, and refrigerate for 15 minutes. Preheat the oven to 425F. On a floured surface, roll out the dough to fit the pan.

Filling:
Peel and slice the peaches and toss with the lemon juice and sugar. Place the peaches in an ovenproof skillet or shallow baking pan.

Place the dough over the peaches. Dust with the sugar. Bake 45 minutes, or until golden brown. Serve warm, with vanilla ice cream.
Serves 4 to 6