There are almost as many different types of cobbler dough as there are cobbler recipes. And in true American style they have some very interesting names: the Betty, the grump, the slump, the dump, the buckle, and the sonker. But no matter how you prepare your fruit cobbler many of us will agree that the Deep South tradition of topping it with a scoop or two of vanilla ice cream, is a tradition well worth preserving.
Here is an easy to prepare cobbler dough for the perfect summer dessert
Prep Time: 5 minutes
Cook Time: 0 minutes
1 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/4 tsp. salt
7 Tbs. cold unsalted butter, cut into 1/4-inch cubes
1 egg yolk
1 tsp. vanilla extract
2 Tbs. very cold water
1. In a food processor, combine the flour, sugar and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, with the butter pieces no larger than small peas.
2. In a small bowl, mix together the egg yolk, vanilla and cold water. Add the egg mixture to the flour mixture and pulse just until the dough pulls together; do not overmix.
3. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough as directed in your recipe.
recipe from: Williams-Sonoma Kitchen