Eatwell Recipe 21: Fresh Peach Cobbler With Biscuit Topping ~ The Garden of Eating - a sinfully good blog about food

Monday, July 6, 2009

Eatwell Recipe 21: Fresh Peach Cobbler With Biscuit Topping

We've been receiving a paper bag full of fresh peaches in our produce box for the past few weeks. These sweet, fuzzy treats usually get devoured within a few hours of entering our home. But this week I set a bunch aside for baking as I'd been hankering for a peach dessert.

First peach of the season

I found this cobbler recipe in a Cook's Illustrated magazine several years ago and have never once been disappointed by it, nor has anyone I've made it for... It's simple, summery and scrumptious (how's that for alliteration?) The biscuit topping is crisp on the outside, soft on the inside, topped with a little bit of sugar and a perfect complement to the sweet, juicy fruit filling.

Fresh peach cobbler with biscuit topping

Fresh Peach Cobbler With Biscuit Topping
Serves 6



* 2 1/2 pounds peaches , ripe but firm (6 to 7 medium)
* 1/4 cup granulated sugar (1 3/4 ounces)
* 1 teaspoon cornstarch
* 1 tablespoon fresh lemon juice
* pinch of salt

Biscuit Topping

* 1 cup unbleached all-purpose flour (5 ounces)
* 3 tablespoons granulated sugar
* 3/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon table salt
* 5 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
* 1/3 cup plain whole-milk yogurt
* 1 teaspoon granulated sugar


1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.

2. For the filling: Peel peaches (see note), 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.

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: 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.

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Anonymous said...

Hi. I make biscuits from scratch every weekend. I used to use buttermilk but have begun to use plain yogurt (+ some milk) instead as I always have yogurt on hand. Not so, buttermilk.

The recipe looks yummy. Must try!

Anonymous said...

This is my favorite cobbler recipe bar none. I use vanilla yogurt though in the biscuit topping-try it!

Peach Recipes said...

Just came across this post on your peach dessert looks (and I am sure tastes!) amazing!

I LOVE peaches, and baking with them..I started a website devoted only to Peaches. It is a work in progress...I like to make most of the recipes I add....

Great blog btw...I shall add it to my favourites and visit again...too much info. for one visit!