Fresh Peach Cobbler

Name: Fresh Peach Cobbler
Yield: Serves 6
Ingredients: 2 1/2 pounds (1134 grams), peaches, ripe but firm (6 to 7 medium); 1/4 cup, granulated sugar (1 3/4 ounces; 50 grams); 1 teaspoon, cornstarch; 1 tablespoon, lemon juice from 1 lemon; pinch, table salt; 1 cup, unbleached all-purpose flour (5 ounces; 142 grams); 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, plain whole-milk yogurt; 1 teaspoon, granulated sugar

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Appears in Cook's Illustrated July/August 2004

Desserts or Baked Goods

Fruit

Fruit Desserts

Bad peaches, soggy biscuits, and syrupy filling were just three of the problems we had to solve in resurrecting this simple summer dessert.

SERVES6

TIME55 minutes, plus 30 minutes macerating and 20 minutes cooling

WHY THIS RECIPE WORKS

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...

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