Food recipes
Fresh Peach Cobbler
Fresh Peach Cobbler
Ingredients:
Peaches
Sugar
Cornstarch
Lemon juice
Salt
All-purpose flour
Baking powder
Baking soda
Unsalted butter
Plain nonfat Greek yogurt
Directions:
1. Adjust oven rack to lower-middle position and heat oven to 425°F.
2. For the filling: Peel peaches, then halve and pit each.
3. Using small spoon, scoop out and discard dark flesh from pit area.
4. Cut each half into 4 wedges.
5. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.
6. Drain peaches in colander set over large bowl.
7. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl.
8. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish.
9. Bake until peaches begin to bubble around edges, about 10 minutes.
10. For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine.
11. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses.
12. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed.
13. (Don't overmix dough or biscuits will be tough.)
14. Break dough into 6 evenly sized but roughly shaped mounds and set aside.
15. 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.
16. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes.
17. Cool cobbler on wire rack until warm, about 20 minutes; serve.
Ingredients:
Peaches
Sugar
Cornstarch
Lemon juice
Salt
All-purpose flour
Baking powder
Baking soda
Unsalted butter
Plain nonfat Greek yogurt
Directions:
1. Adjust oven rack to lower-middle position and heat oven to 425°F.
2. For the filling: Peel peaches, then halve and pit each.
3. Using small spoon, scoop out and discard dark flesh from pit area.
4. Cut each half into 4 wedges.
5. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.
6. Drain peaches in colander set over large bowl.
7. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl.
8. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish.
9. Bake until peaches begin to bubble around edges, about 10 minutes.
10. For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine.
11. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses.
12. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed.
13. (Don't overmix dough or biscuits will be tough.)
14. Break dough into 6 evenly sized but roughly shaped mounds and set aside.
15. 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.
16. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes.
17. Cool cobbler on wire rack until warm, about 20 minutes; serve.
Printed from https://recipe.bluelayer.org/recipe/58352/fresh-peach-cobbler