Peach Cobbler
Since it’s peach season, I decided to try a peach dessert for the first time. When I was a kid, an old neighbor of mine used to make me “sunny-side-up” peaches – which consisted of canned peach halves surrounded by whipped cream. It was fabulous and is the only thing I think of when I think of peach desserts… that is, until I met this treat. This dessert is not overly sweet and really brings out the flavor of fresh peaches – plus, it’s topped with light biscuits and if you add some vanilla ice cream or whipped cream to that you’ve got perfection.
INGREDIENTS
FILLING
- 2 1/2 lbs ripe but firm peaches
- 1/3 cup sugar
- 1 tsp cornstarch
- 1 tbsp lemon juice
- Pinch of salt
- 1/4 tsp cinnamon
BISCUIT TOPPING
- 1 cup all-purpose flour
- 3 tbsp
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 5 tbsp cold unsalted butter, cut into 1/4-inch cubes
- 1/2 cup plain whole milk yogurt
- 1 tsp vanilla sugar (you can use regular sugar if you don’t have it)
HOW TO MAKE IT
FILLING
- Adjust an oven rack to the lower-middle position – preheat the oven to 425° F
- Peel the peaches and then cut each into 8 wedges, removing the pits as you go
- Gently toss the peaches and sugar together in a large bowl and let stand for 30 minutes, tossing several times
- Drain the peaches in a colander set over a bowl
- Whisk together 1/4 cup of the drained juice with the cornstarch, lemon juice, cinnamon and salt in a small bowl
- Toss the peaches with the juice mixture and transfer to a 8-inch square glass baking dish
- If you want to make these into individual desserts (which look super cute!) divide the peaches into approximately 6-8 ramekins or other small baking dish
- Bake until peaches begin to bubble around the edges, about 10 minutes
BISCUIT TOPPING
- While the peaches are cooking, prepare the topping
- In the food processor, combine the flour, 3 tablespoons sugar, baking powder, baking soda and salt – pulse to combine
- Scatter the butter over the flour mixture and pulse until the mixture resembles coarse meal, about ten 1-second pulses
- Transfer to a medium bowl; add the yogurt and toss with a spatula until a cohesive dough is formed (be careful not to overmix)
- Break the dough into 6 evenly sized but roughly shaped mounds and set aside
- Again, if you’re making this into individual desserts, you may need to break it up into max 8 pieces
PUTTING IT ALL TOGETHER…
- After the peaches have baked 10 minutes, remove the peaches from the oven and place the dough mounds on top, spacing them at least 1/2-inch apart (they should not touch but they should not be too thick either)
- Sprinkle each mound with the vanilla sugar
- Bake until the topping is golden brown and fruit is bubbling, 16-18 minutes
- Cool on a wire rack until warm, about 20 minutes; serve with vanilla ice cream or whipped cream
*Recipe adapted from Annie’s Eats, originally adapted from Cook’s Illustrated