Fresh peaches are now available!
I love fruit desserts -and fresh peach cobbler is one of my favorites! Some of the best peaches are from Peter’s Market in Waverly! This weekend I visited their store and bought peaches and peach cobbler was on the high priority of dishes to make!
Warm peach filling with a biscuit topping! It just doesn’t get much better than this!
Unless, of course, you add a bit of vanilla bean ice cream on the warm peach filling and biscuit topping!
This is sooooo good! You should make some this week! Enjoy!
Fresh Peach Cobbler
Is there anything better than warm fresh peach cobbler?
Servings: 6
Ingredients
Filling
- 2 1/2 pounds ripe, but firm peaches 6-7 medium
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1 tablespoon juice from one lemon
- pinch salt
Biscuit Topping
- 1 cup all-purpose flour
- 3 tablespoons plus 1 teaspoon sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
- 1/3 cup whole-milk yogurt (I used Noosa Vanilla Bean yogurt)
Instructions
- Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees.
Filling
- Peel the peaches, cut each half into 4 wedges. Gently toss the peaches and sugar together in a large bowl and let stand for 30 minutes, tossing several times.
- Drain the peaches in a colander set over a large bowl. Whisk 1/4 cup of the drained juice(discard the remaining juice),the cornstarch, lemon juice and salt together in a small bowl.
- Toss the peach juice mixture with the peach slices and transfer to an 8-inch square glass baking dish.
- Bake until the peaches begin to bubble around the edges, about 10 minutes.
Biscuit Topping
- While the peaches are baking, in a food processor pulse the flour, 3 tablespoons sugar, baking powder, baking soda and salt to combine.
- Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse meal, about ten 1-second pulses.
- Transfer to a medium bowl; add the yogurt and toss with a rubber spatula until a dough is formed. Don't overmix the dough, or the biscuits will be tough. Break the dough into 6 evenly sized, but roughly shaped mounds and set aside.
To Assemble and Bake the Cobbler
- After the peaches have baked for 10 minutes, remove them from the over and place the dough mounds on the top, spacing them at least 1/2 inch apart, they should not touch.
- Sprinkle each mound with a portion of the remaining 1 teaspoon of sugar. (Could also sprinkle top with sanding sugar, if you prefer)
- Bake until the topping is golden brown and the fruit is bubbling, 16-18 minutes.
- Cool the cobbler on a wire rack until warm, about 20 minutes. Delicious served with vanilla bean ice cream! Enjoy.
