Thursday, August 7, 2008

Van's Fresh Peach Cobbler

Our friend Van made this for us and we loved it! I start craving it every time I think of it. We were so excited to get the recipe. Here it is! Oh and make sure to not prepare the biscuit dough before the recipe says to. If the dough stands too long then the leavener will expire and the dough will not rise properly in the oven.

Filling:
2 1/2 pounds ripe but firm peaches (6 to 7 medium)
1/4 cup sugar
1 tsp. cornstarch
1 Tbsp. lemon juice from 1 lemon
Pinch of salt

Biscuit Topping:
1 cup unbleached all-purpose flour
3 Tbsp. plus 1 tsp. sugar
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
1/3 cup plain whole milk yogurt

1.Adjust oven rack to lower-middle position and heat oven to 425.

2.For the filling: Peel peaches, then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup of drained juice (discard extra), 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 Tbsp. sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't over mix dough or biscuits will be 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 remaining 1 tsp. sugar. Bake until topping is golden brown and fruit is bubbling, 16-18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

This recipe can be doubled to serve a crowd. Use a 13X9-inch baking dish and increase the baking times in 2 and 4 by about 5 minutes. Serve warm with vanilla ice cream or whipped cream. Leftovers can be reheated in a 350-degree oven until warmed through.

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