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