In case you missed the first 3 posts (Blueberry Peach Jam, Peach Crumble Muffins, and Strawberry Peach Jam), it’s Peach Week here on the blog. This wraps up the week.
Even after making muffins, two kinds of jam, and eating some as a snack, I found myself with a few peaches left. Obviously I had no choice but to make peach cobbler ;). Usually I prefer cobblers made with pie crust over biscuit dough, but when I found this recipe from Cook’s Illustrated I decided to give the biscuit version another chance. It truly was delicious and Jordan said it was the best peach cobbler he’s ever had! I hope you’ve enjoyed “Peach Week”. I know I’ve had fun, and I hope you try some of these recipes. =) Enjoy!
Fresh Peach Cobbler
for the filling:
2 1/2 pounds peaches, ripe but firm (6 to 7 medium)
1/4 cup granulated sugar
1 teaspoon cornstarch
1 tablespoon lemon juice from 1 lemon
pinch table salt
for the biscuit topping:
1 cup unbleached all-purpose flour
3 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
5 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1/3 cup buttermilk
1 teaspoon granulated sugar
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2. For the filling: Peel peaches, then halve and pit each. 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 (I used a cast iron skillet). 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 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. (You could also use a pastry blender instead of the food processor – I did.) Transfer to medium bowl; add buttermilk 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. 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 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.
*barely adapted from Cook’s Illustrated
Note: Cobbler is best the same day. The next day the biscuit topping gets kind of soggy, but if you reheat it in the oven it will crisp back up.
