5 Tbs. unsalted butter, cold, cut into 1/4 inch cubes
1/3 cup plain yogurt
Instructions
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
Filling- Peel and cut up peaches removing pit. Gently toss peaches and sugar together in a bowl, let stand for 30 minutes, tossing several times. Drain peaches, saving 1/4 cup juice. Mix juice with cornstarch, lemon juice and salt, whisk. Stir juice mixture into peaches (9x9 baking dish) and place in oven for 10 minutes until bubbling occurs around the edges.
Topping- While peaches are baking, in food processor, pulse flour, 2 Tbs. sugar, baking powder, baking soda and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about 10 1-second pulses. Transfer to bowl, add yogurt and toss with rubber spatula until cohesive dough is formed (don't overmix or biscuit with be tough). Break dough into 6 evenly sized but roughly shaped mounds and set aside.
Assembly- After peaches have baked, remove peaches from oven, sprinkle with cinnamon and place dough mounds on top spacing them at least 1/2 inch apart, they should not touch. Sprinkle each mound with cinnamon sugar. Bake 16-18 minutes until golden brown. Cool on wire rack, about 20 minutes and serve warm.
Originally Submitted
8/14/2012
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