Peachy-delish Cobbler!

Husband's buddy came over to watch football today which means I was in the kitchen most of the afternoon. I think this is going to become a tradition for them and myself, which I think is great since I'll be able to try new recipes and make them the guinea pigs, muhahahaha. We still had peaches leftover from the preserves (more on that to come) that desperately needed to be fixed up so I made this number for the boys tonight. I may have left it in the oven a minute or two too long, but really, I don't think they'll mind.

photo by yours truly

Peach Cobbler
recipe from Annie's Eats

For the filling:
2 1/2 lbs. ripe but firm peaches
1/4 cup sugar
1 tsp. cornstarch
1 tbsp. lemon juice
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

*Note – this recipe can be doubled easily by baking in a 9×13- inch baking dish and increasing the baking time for both the peaches and the assembled cobbler about 5 minutes each.

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. Transfer to a medium bowl; add the yogurt and toss with a spatula until a cohesive dough is formed. (Be careful not to overmix.) 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.