peach cobbler

B isn't a sugar fiend the way I am, and he is frequently less enthusiastic than I'd like about the desserts I bake. He has, however, said he would enjoy a cobbler or crumble. And he likes peaches. So last night, we baked cobbler.

We were both happy with how it turned out. The biscuits were perfect--crispy on top and tender on the bottom. The peaches were wonderful. We did both prefer eating the peaches separately from the biscuits, but I think that's just because of the nature of peaches. I don't think they have enough flavor to stand up to a good sweet biscuit. When we ate them together, I found myself wishing for cinnamon and then for the peaches to be apples. But when we pulled them apart and plopped them both on ice cream, it was amazing.

Peach Cobbler (from New Best Recipes, Cook's Illustrated)

filling

2.5 lb peaches

.25 C sugar

1 tsp corn starch

pinch of salt

1 TB lemon juice

biscuits

3 TB sugar, plus 1 tsp

1 C flour

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

5 TB butter, sliced

plain whole-milk yogurt

Peel peaches and cut in half. Remove pits and clean out pit area. Cut each half into quarters. Place in bowl and gently toss with sugar. Let sit thirty minutes. Place in strainer and pour off juice. Reserve .25 C juice and discard the rest.

Preheat oven to 425 F.

Mix cornstarch, salt, and lemon juice into the .25 C juice to make sauce. Place peaches in 8 x 8" glass pan. Bake until juice bubbles, about 10 minutes.

While peaches are baking, make biscuits. (Do not make biscuits early--leavening may not work correctly if you do.) Mix together the dry ingredients (except 1 tsp sugar) in food processor. Add slices of butter and pulse until mixture feels grainy. Place in bowl and stir in yogurt just until mixture forms dough. Overstirring will make tough biscuits.

When peaches are baked, remove from oven. Divide biscuits into six and place evenly around the pan (not touching--biscuits will expand). Bake 16-18 minutes.

total time: 1.5-2 hrs