Directions:
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
- FOR THE FILLING:.
- Peel peaches then halve and pit each. (Note: If your peaches are firm, you should be able to peel them with a sharp vegetable peeler. If they are too soft, and ripe to withstand the pressure of a peeler, you'll need to blanch and shock them before peeling.).
- 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 a 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, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt in food processor to combine.
- Scatter butter over and pulse until mixture resembles course meal, about ten 1-second pulses.
- Transfer to medium bowl; add yogurt and toss with rubber spatula and cohesive dough is formed. (Don't over-mix dough or biscuits will be tough.).
- Break dow 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 reack until warm, about 20 minutes; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.16 Kcal (1181 kJ) | ||
| Calories from fat | 91.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.2g | 16% | |
|---|---|---|---|
| Cholesterol | 27.19mg | 9% | |
| Sodium | 174.24mg | 7% | |
| Potassium | 471.44mg | 10% | |
| Total Carbs | 45.72g | 15% | |
| Sugars | 25.09g | 100% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 4.52g | 9% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 61.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 113.65 Kcal (476 kJ) | ||
| Calories from fat | 36.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 16% | |
|---|---|---|---|
| Cholesterol | 10.95mg | 9% | |
| Sodium | 70.18mg | 7% | |
| Potassium | 189.88mg | 10% | |
| Total Carbs | 18.41g | 15% | |
| Sugars | 10.1g | 100% | |
| Dietary Fiber | 1.81g | 18% | |
| Protein | 1.82g | 9% | |
| Vitamin C | 5.9mg | 24% | |
| Iron | 0.4mg | 6% | |
| Calcium | 24.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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