Peach cobbler

Posted in food, home cooking at 11:38 pm by wingerz


The peaches at the farmers’ market have been my obsession this summer. They have been sweet and succulent week in and week out. I felt kind of guilty for turning last week’s crop into a peach cobbler rather than enjoying them in their natural state. The cobbler was quite delicious, but also quite labor intensive. The only thing I’d do differently next time is not serve it with vanilla ice cream because it just detracts from the peaches.

Peach cobber
From America’s Test Kitchen‘s The New Best Recipe

2 1/2 pounds ripe but firm peaches (6-7 medium)
1/4 cup (1 3/4 ounces) sugar
1 teaspoon cornstarch
1 tablespoon juice from 1 lemon
Pinch salt

Biscuit topping
1 cup (5 ounces) unbleached all-purpose flour
3 tablespoons plus 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 whole milk yogurt

1. Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees.
2. For the filling: Peel the peaches, then halve and pit each. Using a melon baller or small spoon, scoop out and discard the dark flesh from the pit area. Cut each half into 4 wedges. Gently toss the peaches and sugar together in a large bowl; let stand for 30 minutes, tossing several times. Drain the peaches in a colander set over a large bowl. Whisk 1/4 cup of the drained juice (discard the remaining juice), the cornstarch, lemon juice, and salt together in a small bowl. Toss the peach juice mixture with the peach slices and transfer to an 8-inch square glass baking dish. Bake until the peaches begin to bubble around the edges, about 10 minutes.
3. For the biscuit topping: While the peaches are baking, in a food processor pulse the flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter the butter over the dry ingredients 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 rubber spatula until a cohesive dough is formed. (Don’t overmix the dough, or the biscuits will be tough.) Break the dough into 6 evenly sized but roughly shaped mounds and set aside.
4. To assemble and bake the cobbler: After the peaches have baked 10 minutes, move them from the oven and place the dough mounds on top, spacing at least 1/2 inch apart (they should not touch). Sprinkle each mound with a portion of the remaining 1 teaspoon sugar. Bake until the topping is golden brown and the fruit is bubbling. Cool the cobbler on a wire rack until warm, about 20 minutes, serve.

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