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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I acquired this recipe from Cook's magazine Ingredients:
2 1/2 lbs ripe but firm peaches (6 to 7 medium) |
1/4 cup sugar |
1 teaspoon cornstarch |
1 tablespoon lemon, juice of |
1 pinch salt |
1 cup unbleached all-purpose flour |
3 tablespoons sugar |
1 teaspoon sugar |
3/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes |
1/3 cup plain yogurt |
Directions:
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2. FOR THE FILLING:.
3. 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.).
4. Using small spoon, scoop out and discard dark flesh from pit area.
5. Cut each half into 4 wedges.
6. Gently toss peaches and sugar together in a large bowl; let stand for 30 minutes, tossing several times.
7. Drain peaches in colander set over large bowl.
8. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl.
9. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish.
10. Bake until peaches begin to bubble around edges, about 10 minutes.
11. FOR THE TOPPING:.
12. While peaches are baking, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt in food processor to combine.
13. Scatter butter over and pulse until mixture resembles course meal, about ten 1-second pulses.
14. 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.).
15. Break dow into 6 evenly sized but roughly shaped mounds and set aside.
16. TO ASSEMBLE AND BAKE:.
17. 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).
18. Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes.
19. Cool cobbler on wire reack until warm, about 20 minutes; serve.
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