Peach Cobbler with Frozen Peaches
By America's Test KitchenPublished on August 21, 2007
Time
55 minutes, plus 30 minutes draining and 20 minutes cooling
Yield
Serves 6
Ingredients
Filling
2 pounds (907 grams) frozen peaches ¼ cup granulated sugar (1 ¾ ounces/50 grams)1 teaspoon cornstarch 1 tablespoon lemon juice from 1 lemonPinch table saltBiscuit Topping
1 cup unbleached all-purpose flour (5 ounces/142 grams)3 tablespoons granulated sugar, plus 1 additional teaspoon¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon table salt 5 tablespoons unsalted butter (cold), cut into ¼-inch cubes⅓ cup plain whole-milk yogurtBefore You Begin
Start defrosting the peaches about 2 hours before assembling and baking the cobbler.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
- For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
- For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
- To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
Time
55 minutes, plus 30 minutes draining and 20 minutes coolingYield
Serves 6Ingredients
Filling
2 pounds (907 grams) frozen peaches
¼ cup granulated sugar (1 ¾ ounces/50 grams)
1 teaspoon cornstarch
1 tablespoon lemon juice from 1 lemon
Pinch table salt
Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces/142 grams)
3 tablespoons granulated sugar, plus 1 additional teaspoon
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
5 tablespoons unsalted butter (cold), cut into ¼-inch cubes
⅓ cup plain whole-milk yogurt
Ingredients
Filling
2 pounds (907 grams) frozen peaches
¼ cup granulated sugar (1 ¾ ounces/50 grams)
1 teaspoon cornstarch
1 tablespoon lemon juice from 1 lemon
Pinch table salt
Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces/142 grams)
3 tablespoons granulated sugar, plus 1 additional teaspoon
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
5 tablespoons unsalted butter (cold), cut into ¼-inch cubes
⅓ cup plain whole-milk yogurt
Ingredients
Filling
2 pounds (907 grams) frozen peaches
¼ cup granulated sugar (1 ¾ ounces/50 grams)
1 teaspoon cornstarch
1 tablespoon lemon juice from 1 lemon
Pinch table salt
Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces/142 grams)
3 tablespoons granulated sugar, plus 1 additional teaspoon
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
5 tablespoons unsalted butter (cold), cut into ¼-inch cubes
⅓ cup plain whole-milk yogurt
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 make another American dessert classic—strawberry shortcake—in which the fruit is macerated in sugar to draw out its juices. Sugar did indeed draw off some of the moisture from the peaches, but we had to replenish the cobbler with 1/4 cup of the drawn juice to guarantee a peach cobbler recipe that would yield the same amount of liquid every time.
Before You Begin
Start defrosting the peaches about 2 hours before assembling and baking the cobbler.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
- For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
- For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
- To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
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