FRESH PEACH COBBLER
Peach season is coming, so I thought I would post this cobbler recipe. This is nice because it doesn't yield a whole bunch, just enough for four servings. And Oh So Yummy! From Cook's Illustrated.
Provided by Marz7215
Categories Dessert
Time 50m
Yield 1 cobbler, 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 457.2, Fat 16.1, SaturatedFat 9.7, Cholesterol 40.8, Sodium 333.6, Carbohydrate 76, Fiber 5.1, Sugar 48, Protein 6.7
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