Thursday, July 8, 2010

Fresh Peach Cobbler With Biscuit Topping

Last week I bought a huge basket of peaches at the farmers market. We froze almost all of them but I had a few left that were about to go bad if I didn't do anything with them. I found this recipe and it is the BEST peach cobbler I've ever had. I don't like really sweet things and this has less than 1/2 a cup of sugar in it! We topped it with a little tart frozen yogurt...perfect.

Fresh Peach Cobbler With Biscuit Topping
Serves 6


* 2 1/2 pounds peaches , ripe but firm (6 to 7 medium)
* 1/4 cup granulated sugar (1 3/4 ounces)
* 1 teaspoon cornstarch
* 1 tablespoon fresh lemon juice
* pinch of salt

Biscuit Topping

* 1 cup unbleached all-purpose flour (5 ounces)
* 3 tablespoons granulated sugar
* 3/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon table salt
* 5 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
* 1/3 cup plain whole-milk yogurt
* 1 teaspoon granulated sugar


1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.

2. For the filling: Peel peaches, then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 10 minutes.

3. For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.

4. To assemble and bake: After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.


Melissa said...

peaches would definitely be my weakness when it comes to fruit!!!

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