LIMONCELLO-ALMOND PEACH COBBLER

Last year I made Williams Sonoma's Summer Fresh Peach Cobbler, and it was wonderful. This year, I tried to improve on it. With a rating of 10 out of 10, there wasn't much room to make it any better, but I wanted to try anyway. Since I love frangipane (peach, pear or any other kind), I thought I would work off the idea of using almond meal in the dough. And since I love Cook's Illustrated vodka pie crust, I thought I would sub Limoncello (a lemonny vodka liqueur) for the water in the dough. I also subbed some white whole wheat flour for part of the all-purpose, and used Smart Balance 50/50 butter blend in place of butter. And I put some Limoncello in the filling.

No disappointments here. Though the crust flavor was not like a frangipane, there definitely was a difference. It was light, flaky and tender and had lots of flavor thanks to the almonds and Limoncello.

Yes, I'll be making this again, for sure. Guy requested it.

Limoncello-Almond Peach Cobbler

Adapted from Williams Sonoma Summer Fresh Cobbler

Rating: 10 out of 10

INGREDIENTS: 1/4 cup almond meal ***see note below

1/3 cup white whole wheat flour

2/3 cup unbleached all-purpose flour

1/4 tsp. sea salt

3 Tbsp. sugar for crust + 1/3 cup for filling + 1 tsp. for topping

8 Tbsp. Smart Balance 50/50 butter blend cut into small pieces, divided use

1 egg, divided use

3 Tbsp. Limoncello, divided use

4 cups sliced peaches (about 2 lbs)

1/3 cup brown sugar

1-1/2 Tbsp. cornstarch

1/2 tsp. cinnamon

In work bowl of food processor, combine almond meal, flours, 3 Tbsp. sugar and salt; pulse to combine. Add 7 Tbsp. SB and pulse till mixture resembles coarse cornmeal. SB pieces should be no larger than small peas. In small bowl, whisk together egg yolk and 2 Tbsp. Limoncello; pour over flour mixture and pulse in quick, short motions till dough pulls together. Do not overmix. Transfer dough to work surface; divide into two pieces. Pat each into a ball, then into discs. Refrigerate, wrapped in plastic wrap, at least 30 minutes. (Freeze for up to 3 months. )

Heat oven to 425F. Butter a 1-1/2 quart rectangular, square or round baking dish; set aside. In large bowl, stir together peaches, 1/3 cup sugar, brown sugar, cornstarch, Limoncello, and cinnamon. Transfer to baking dish; dot with remaining 1 Tbsp. butter. Roll out 1 disc of pastry dough on a lightly floured surface to about 1/4" thickness and sized to fit inside the top of your baking pan. Lay the pastry dough over the peaches and trim edges as desired. Whisk the egg white in a small bowl; brush the top of the pastry dough with the egg white and sprinkle with the remaining tsp. of sugar. Bake 10 minutes at 425F, then reduce heat to 350 and bake an additional 55 minutes, or till juices bubble and crust is nicely browned. Transfer to wire rack to cool. Serve with ice cream or whipped cream. Yield: 5-6 servings

***If you don't have almond meal, not to worry -- you can make your own very easily.