This is a fantastic recipe that makes great use of fresh summer peaches. Cobbler is a classic summer dessert and just about as American as Apple Pie. The clever folks at Cook’s Country have mastered a method that prevents the cobbler from sitting in too muc…
What you'll need
Ingredients
Fruit Filling
2 ½ pounds peaches, ripe but firm (6 to 7 medium)
¼ cup granulated sugar (1 3/4 ounces)
1 teaspoon cornstarch
1 tablespoon lemon juice from 1 lemon
pinch table salt
Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces)
3 tablespoons granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
5 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1/3 cup plain whole-milk yogurt
2 teaspoons turbinado or granulated sugar
The method
Directions
01
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
02
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.
03
While peaches are baking, in food processor, pulse flour, 3 tablespoons 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 overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
04
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 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Summer's Best Fresh Peach Cobbler
Prep
Cook
Yield
This is a fantastic recipe that makes great use of fresh summer peaches. Cobbler is a classic summer dessert and just about as American as Apple Pie. The clever folks at Cook’s Country have mastered a method that prevents the cobbler from sitting in too muc…
Ingredients
Fruit Filling
2 ½ pounds peaches, ripe but firm (6 to 7 medium)
¼ cup granulated sugar (1 3/4 ounces)
1 teaspoon cornstarch
1 tablespoon lemon juice from 1 lemon
pinch table salt
Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces)
3 tablespoons granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
5 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1/3 cup plain whole-milk yogurt
2 teaspoons turbinado or granulated sugar
Cook Like James · The method
Directions
1
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2
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
While peaches are baking, in food processor, pulse flour, 3 tablespoons 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 overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
4
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 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
Cook Like James
Summer's Best Fresh Peach Cobbler
Prep
Cook
Yield
This is a fantastic recipe that makes great use of fresh summer peaches. Cobbler is a classic summer dessert and just about as American as Apple Pie. The clever folks at Cook’s Country have mastered a method that prevents the cobbler from sitting in too muc…
Ingredients
Fruit Filling
2 ½ pounds peaches, ripe but firm (6 to 7 medium)
¼ cup granulated sugar (1 3/4 ounces)
1 teaspoon cornstarch
1 tablespoon lemon juice from 1 lemon
pinch table salt
Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces)
3 tablespoons granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
5 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1/3 cup plain whole-milk yogurt
2 teaspoons turbinado or granulated sugar
Directions
1
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2
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
While peaches are baking, in food processor, pulse flour, 3 tablespoons 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 overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
4
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 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
