I most certainly couldn't tease you with pictures of my homegrown peaches this past Sunday without sharing a recipe. And with all those peaches, I have already made this recipe twice this week and it's only Tuesday!
Cobblers are quite simple to make-- fruit filling and a biscuit dough. This recipe calls for cooking the peaches first in a mixture of cornstarch, sugar, lemon juice (and I also add a bit of cinnamon because I like it). So when choosing your peaches, you want to make sure you use ripe, but firm peaches. Save those Southern "juice dripping down your arm" peaches for eating fresh, otherwise the fruit will break down too much when baking. My variety is quite firm, so I do need to bake them a little longer, hence the 10-20 baking time range in the recipe. Go ahead and check on your peaches while they are baking to achieve desired tenderness.
While the peaches are baking, make the biscuit dough. This dough is more similar to a shortcake than a biscuit, which makes for a delicious topping. The tenderness in the dough comes from the addition of yogurt. I use Siggi's Icelandic-style non-fat vanilla yogurt for little more flavor and ease on the waist-line, but you can use any whole-milk or low-fat plain or vanilla yogurt of your liking. Just remember not to over mix the dough or the biscuits will be tough. It may seem a little dry, but it will become cohesive enough to make mounds.
This recipe is baked in an 8-inch round or square baking dish and serves 6, but it can be easily doubled to feed a crowd. Just use a 9x13-inch rectangular baking dish. Serve warm with a generous scoop of good vanilla ice cream and...my jaws just cracked. I think I'll be freezing some peaches to get me through the winter with this recipe!
*UPDATE-- If you received a Galley Gourmet e-mail, I accidentally omitted the yogurt from the written recipe. It has been corrected.
For the Filling
3lbs firm, but firm peaches, peeled pitted and sliced into wedges
1/4 cup granulated sugar
1 1/8 teaspoon cornstarch
1/8 teaspoon ground cinnamon
1 Tablespoon freshly squeezed lemon juice
For the Biscuit Topping
1 cup all-purpose flour
3 Tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
5 Tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/3 cup plain or vanilla yogurt (not Greek)
Vanilla Ice Cream
Adjust oven rack to lower-middle position and preheat the oven to 425º F.
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 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 with a scoop of vanilla ice cream. Leftovers can be reheated in a 350º oven until warmed through. Enjoy!
Source: Adapted from Cooks Illustrated, July 2004