Peach Cobbler With Frozen Peaches |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Start defrosting the peaches about 2 hours before assembling and baking the cobbler. Timing does not include defrosting and marinating of the fruit Ingredients:
2 lbs frozen peaches |
1/4 cup sugar |
1 teaspoon cornstarch |
1 tablespoon lemon juice |
1 pinch table salt |
1 cup flour |
3 tablespoons sugar (plus 1 additional teaspoon) |
3/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
5 tablespoons unsalted butter, cut into 1/4-inch cubes (cold) |
1/3 cup plain yogurt |
Directions:
1. Preheat oven to 425 degrees.
2. For the filling: Defrost peaches completely in colander. 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 2 tablespoons 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 15 to 20 minutes.
3. 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.
4. To assemble and bake: When peaches bubble around edges, remove baking dish 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, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
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