Peach Cobbler


Peach Cobbler

serves 6


For the Filling

3lbs firm, but firm peaches, peeled pitted and sliced into wedges

1/4 cup granulated sugar

1 1/8 teaspoon cornstarch

1/8 teaspoon ground cinnamon

1 Tablespoon freshly squeezed lemon juice


For the Biscuit Topping

1 cup all-purpose flour

3 Tablespoons granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

5 Tablespoons cold unsalted butter, cut into 1/4-inch cubes

1/3 cup plain or vanilla yogurt (not Greek)


Accompaniments

Vanilla Ice Cream


Adjust oven rack to lower-middle position and preheat the oven to 425º F.


For the Filling

In a large bowl, add the peaches, sugar, cornstarch, cinnamon and lemon juice; gently stir to combine.  Add the peach mixture to an 8-inch round or square glass baking dish.  Bake until the peaches begin to bubble around the edges; about 10-20 minutes depending on the variety of your peaches.


For the Topping

While the peaches are baking, in a food processor, pulse together the flour, 3 Tablespoons of sugar, baking powder, baking soda, and salt until combined. Scatter the butter pieces over the dry ingredients and pulse until mixture resembles a coarse meal, about ten-1 second pulses.  Transfer the mixture to a medium bowl and add the yogurt.  With a rubber spatula, toss the mixture until a cohesive dough is formed.  (Don't overtax the dough or the biscuits will be tough.)  Break the dough into 6 evenly sized pieces, but roughly shaped mounds; set aside.


Remove the peaches from the oven and place the dough mounds on top, spacing at least 1/2-inch apart They should not touch).  Sprinkle the 1 teaspoon of sugar evenly over the tops of the dough.  Bake until  the topping is golden brown and the fruit is bubbling, about 16-18 minutes.  Cool on a wire rack until warm, about 20 minutes.  Serve warm with  with a scoop of vanilla ice cream.  Leftovers can be reheated in a 350º oven until warmed through.  Enjoy!


Printed from thegalleygourmet.net



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