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.
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 crunchy browned sugar and a perfect complement to the sweet, juicy fruit filling.
It calls for you to peel the peaches for which this awesome soft-skin fruit peeler by Zyliss is ideal - it has a finely serrated blade which works really well. It's also good for peeling tomatoes should you ever need to do that.
Though to be honest, I only sometimes peel the peaches and think it's good both ways. The original recipe also calls for you to scoop the dark flesh around the peach out but I skip that, too, and have no regrets.
Hope you enjoy this delicious taste of summer.
* 2 1/2 pounds peaches , ripe but firm (6 to 7 medium)
* 1/4 cup granulated sugar
* 1 teaspoon cornstarch
* 1 tablespoon fresh lemon juice
* pinch of salt
* 1 cup unbleached all-purpose flour
* 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 teaspoon ground cinnamon
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, cutting 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 (you can save the rest of the sweetened peach juice for a sauce or mix with some seltzer for a lovely spritzer), 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 he tpeaches are baking, put the flour, 3 tablespoons sugar, baking powder, baking soda, cinnamon and salt in a food processor and pulse to combine. Scatter the butter over the mixture and pulse until it resembles coarse meal, about 10 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 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 the peaches have baked 10 minutes, remove them from the oven and place the dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with a portion of the remaining 1 teaspoon sugar and bake until the topping is golden brown and the fruit is bubbling - about 16 to 18 minutes. Cool the cobbler on a wire rack until warm, about 20 minutes and serve with vanilla ice cream.
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