Peach Cobbler

We had quite a few peaches from our local Cider Mill visit the other day, so what better to do than make Peach Cobbler.  It was very easy and tasted delicious.  I doubled the recipe, next time more peaches though.

Fresh Peach Cobbler
Source: adapted from Cook's Illustrated
Ingredients:
For the filling:
2 1/2 lbs. ripe but firm peaches
1/4 cup sugar
1 tsp. cornstarch
1 tbsp. lemon juice-I omitted the lemon juice as I did not have any on hand
Pinch of salt

For the biscuit topping:
1 cup all-purpose flour
3 tbsp. plus 1 tsp. sugar, divided
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tbsp. cold unsalted butter, cut into 1/4-inch cubes
1/2 cup plain whole milk yogurt

Directions:
Adjust an oven rack to the lower-middle position. Preheat the oven to 425° F.  For the filling, peel the peaches and then cut each into 8 wedges, removing the pits as you go.  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 bowl.  Whisk together 1/4 cup of the drained juice with the cornstarch, lemon juice, and salt in a small bowl.  Toss the peaches with the juice mixture and transfer to a 8-inch square glass baking dish.  Bake until peaches begin to bubble around the edges, about 10 minutes. 

Meanwhile, prepare the biscuit topping.  In the food processor, combine the flour, 3 tablespoons sugar, baking powder, baking soda and salt.  Pulse to combine.  Scatter the butter over the flour mixture and pulse until the mixture resembles coarse meal, about ten 1-second pulses.  (I did not use a food processor, just a large bowl and a pastry cutter.) Transfer to a medium bowl; add the yogurt and toss with a spatula until cohesive dough is formed.  (Be careful not to over mix.)  Break the dough into 6 evenly sized but roughly shaped mounds and set aside.

After the peaches have baked 10 minutes, remove the peaches 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 the remaining sugar.  Bake until the topping is golden brown and fruit is bubbling, 16-18 minutes.  Cool on a wire rack until warm, about 20 minutes; serve.