the peaches continue…

27 08 2008

Today’s entry comes from The New Best Recipe cookbook. This cooking bible is written by the editors of Cook’s Illustrated magazine, who are quite simply awesome. They experiment with recipes like nobody’s business and then they write about all the different experiments and the results of each one – trust me, it’s fascinating and very educational. Hmm, maybe they’ve got a pie crust recipe in there…

Peach Cobbler

Filling

  • 2 ½ lbs ripe but firm peaches (6-7 medium peaches)
  • ¼ cup sugar
  • 1 tsp cornstarch
  • 1 tbsp lemon juice
  • pinch of salt

Biscuit topping

  • 1 cup flour
  • 3 tbsp sugar, plus a little more for sprinkling
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 5 tbsp cold unsalted butter cut into small cubes
  • 1/3 cup plain yogurt

Filling: Heat oven to 425. Peel and slice peaches. Gently toss peaches and sugar in a bowl. Let stand 30 minutes, tossing a few more times. Drain peaches into bowl. Whisk 1/4 cup of drained juice with cornstarch, lemon juice, and salt. Toss mixture with peaches and put into an 8 x 8 bakign dish. Bake until peaches begin to bubble around the edges – about 10 minutes.

Topping: While peaches are baking, pulse flour, sugar, baking powder, baking soda and salt in a food processor. (Warning – don’t start the topping early! The CI editors say so…) Scatter butter cubes and pulse until mixture has a coarse meal texture. Transfer to a bowl and add yogurt. Toss until a cohesive dough is formed but don’t overmix! The topping will be tough if you do. Break the dough into six evenly sized mounds.

When peaches are done, place the biscuit mounds over peaches and flatten slightly. The mounds shouldn’t touch each other – don’t ask me why. Sprinkle a little more sugar over the top and bake until the topping is golden brown – about 16-18 minutes.

Cool and serve with vanilla ice cream or fresh whipped cream!

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5 responses

27 08 2008
Rob

Keep the peach posts coming. The family will be heading down to the County for the upcoming long weekend and we hope to pick up some peaches and other goodies while we’re there (including a case or two of wine).

You should try the updated foolproof pie crust from the Nov. ’07 issue of Cooks Illustrated. To make it easier to work they hydrate the heck out of it, but the use half water and half vodka. Apparently, the vodka doesn’t make the dough tough the way extra water would. I tried it earlier this Summer and it worked like a charm for me. Let me know if you want the recipe.

Cheers,

Rob

27 08 2008
heidi

girl, you’re makin’ me hungry! 🙂

27 08 2008
gillian

Awesome Rob! Thanks very much. I came across that recipe and shied away from it (pie making fear will do that to you) but now that I know it’s tried and tested… I’m in!!

Heidi, I’m making myself hungry!

27 08 2008
chocolateshavings

A peach cobbler sounds great!

28 08 2008
gillian

It was, chocolateshavings!

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