Peach Cobbler with a Dough Lid

Ingredients:

Filling

• 1.3 kg peaches, peeled and sliced
• 1/3 cup sugar
• 2 tbsp. flour
• 1/8 tsp. nutmeg
• 2 tablespoons lemon juice
• 2 tbsp (30 g) butter, cut into pieces

Dough

• 1.5 cups premium flour
• 1/4 cup sugar, plus more for sprinkling
• 2 tsp baking powder
• Fine salt
• 4 tbsp cold butter
• 3/4 tbsp. milk, plus 2 tbsp. l.
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest

Preparation:

1. Place a rack in the center of the oven and preheat to 190°C.
   
   For the fillingIn a medium bowl, combine sugar, flour, and nutmeg. Gradually add 1/4 cup water and lemon juice until smooth.
   
   Add the fruit and gently toss to distribute evenly. Place in a shallow, 2-quart ovenproof dish and top with pats of butter. Set aside.
2. For the testIn a large bowl, combine the flour, sugar, baking powder, and 1/2 teaspoon of fine salt. Work the butter into the dough with your hands until the texture resembles flour. Add the milk, vanilla, and lemon zest to the dry ingredients and mix until a moist dough forms.
3. Place the baking dish on the stove and heat over medium heat. Gently stir the fruit mixture until it comes to a boil. Reduce the heat to low and simmer until thickened, about 2 minutes. Remove from heat.
4. Using a spoon, scoop the batter and drop it randomly over the peaches, leaving some open areas. Then press down with a spoon to ensure the batter is spread evenly. You should end up with a cobblestone-like topping. Sprinkle the batter with sugar, if desired.
5. Bake the cobbler until the crust is lightly browned, about 45 minutes. Let the pie cool at room temperature for 20-30 minutes before serving. Serve warm or at room temperature.
   
   In this peach cobbler You can add raspberries for color.