Monday, August 22, 2011

Peach cobbler

The peaches this year have been phenomenal - fragrant, sweet, and oh so juicy! I especially can't resist the donut peaches from Lehman Orchards. They are so sweet that they taste like candy! They also had red haven peaches, which is the most popular variety grown in Michigan. They work well for being cooked in recipes. I roasted them into a sauce for a goat cheese based ice cream. This past weekend, I made a cobbler for dessert. The topping crisped up after being baked over the juicy peachy filling. Served with a scoop of homemade vanilla ice cream, what could be a more perfect August dessert?

Peach Cobbler
adapted from Cooks' Illustrated


2 1/2 pounds peaches, ripe but firm (6 to 7 medium), peeled, halved and pitted
1/4 cup granulated sugar

1 teaspoon cornstarch
1 tablespoon fresh  lemon juice
pinch table salt

Biscuit Topping
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 yogurt
1 teaspoon turbinado sugar (granulated sugar is okay too)


  1. Adjust oven rack to lower-middle position and preheat oven to 425 degrees.
  2. For the filling: Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing every few minutes. Drain peaches in a mesh strainer set over large bowl. Whisk 1/4 cup of drained juice, 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. Scatter butter over and pulse until mixture resembles coarse meal, about ten quick pulses. Transfer to medium bowl; add yogurt and mix with rubber spatula until cohesive dough is formed. (Don't overmix dough to avoid making biscuits 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 1 teaspoon turbinado sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool on rack until warm, about 20 minutes; serve with vanilla ice cream or whipped cream.

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