Fresh Peach Cobbler
Sometimes the best desserts are simple ones!
Servings: 6
Equipment
- 8-inch baking dish
Ingredients
For the Filling
- 3 pounds firm, but firm peaches, peeled, pitted, and sliced into wedges
- ¼ cup granulated sugar
- 1 ⅛ teaspoon cornstarch
- ⅛ teaspoon ground cinnamon
- 1 tablespoon freshly squeezed lemon juice
For the Biscuit Topping
- 1 cup unbleached all-purpose flour
- 3 tablespoons granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- ⅓ cup plain or vanilla yogurt not Greek
Instructions
- Adjust oven rack to lower-middle position and preheat the oven to 425ºF.
For the Filling
- In a large bowl, add the peaches, sugar, cornstarch, cinnamon, and lemon juice; gently stir to combine. Add the peach mixture to an 8-inch round or square glass baking dish. Bake until the peaches begin to bubble around the edges; about 10-20 minutes, depending on the variety of your peaches
For the Topping
- While the peaches are baking, in a food processor, pulse together the flour, 3 tablespoons of sugar, baking powder, baking soda, and salt until combined. Scatter the butter pieces over the dry ingredients and pulse until the mixture resembles a coarse meal, about ten 1-second pulses. Transfer the mixture to a medium bowl and add the yogurt. With a rubber spatula, toss the mixture until a cohesive dough is formed. (Don't overtax the dough or the biscuits will be tough.) Break the dough into 6 evenly sized pieces, but roughly shaped mounds; set aside.
- Remove the peaches from the oven and place the dough mounds on top, spacing at least 1/2-inch apart. (They should not touch.) Sprinkle the 1 teaspoon of sugar evenly over the tops of the dough. Bake until the topping is golden brown and the fruit is bubbling, about 16-18 minutes. Cool on a wire rack until warm, about 20 minutes. Serve warm with a scoop of vanilla ice cream. Leftovers can be reheated in a 350ºF oven until warmed through. Enjoy!
Notes
The recipe can be doubled and baked in a 9 x 13-inch baking dish.
To Store:
Leftovers can be covered and refrigerated for up to 2 days.
To Reheat:
Leftovers can be warmed in a 350°F oven until heated through.
Nutrition
Calories: 1943kcal | Carbohydrates: 334g | Protein: 30g | Fat: 63g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 1415mg | Potassium: 2009mg | Fiber: 24g | Sugar: 212g | Vitamin A: 6222IU | Vitamin C: 62mg | Calcium: 411mg | Iron: 11mg
