Appears in Cook's Illustrated July/August 2004
Bad peaches, soggy biscuits, and syrupy filling were just three of the problems we had to solve in resurrecting this simple summer dessert.
The most perplexing problem we encountered when developing our peach cobbler recipe was the wide variation in juiciness from peach to peach, which sometimes resulted in a baking dish overflowing with liquid. We tried a technique used to mak...