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