Directions: |
Directions:Filling:
Chose ripe but firm peaches to avoid making "peach mush". Peel peaches then cut in half and pit. (Either use vegetable peeler or, if too soft, score the peach with an "X" then blanch in boiling water for 30-60 sec. Immerse in ice cold water before peeling away skin from the "X") Scoop out any dark flesh from pit area to avoid a bitter taste. Cut each half into 4 wedges. Toss peaches and sugar together in large bowl. Let stand for 30 minutes, tossing several times. Drain peaches in a colander set over a large bowl. Whisk 1/4 c of drained juice (discard remainder of juice), cornstarch, lemon juice, and salt together in small bowl. Toss this peach juice mixture with peach slices and transfer to 8 inch square glass baking dish. Bake until peaches begin to bubble around the edges, about 10 minutes.
Topping:
While peaches are baking, use a food processor to pulse flour, 3 tbsp 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 or biscuits will be tough) Break dough into 6 evenly sized but rough shaped mounds and set aside.
Assembly:
After peaches have baked, remove from oven and place dough mounds on top, spacing them at least 1/2 inch apart(staggered in the pan).. .. not touching. Sprinkle each mound with portion of remaining 1 tsp sugar. Bake until topping is golden brown and fruit is bubbling, about 16-18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; then serve.
İFrom Cook's Illustrated. |
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