Recipe by Abby Girl
Start defrosting the peaches about 2 hours before assembling and baking the cobbler. Timing does not include defrosting and marinating of the fruit
Top Review by bes1111
Very tasty!! I would use at least 3 pounds of peaches next time though, I weighed mine frozen and maybe they were just extra juicy because when well drained I would have liked more peaches. Also, lazy me, I just used Bisquick mix for the topping and it was perfect. Next time I'm trying it with some of the frozen strawberries and blueberries in my freezer!
- 2 lbs frozen peaches
- 1⁄4 cup sugar
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1 pinch table salt
- 1 cup flour
- 3 tablespoons sugar (plus 1 additional teaspoon)
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 5 tablespoons unsalted butter, cut into 1/4-inch cubes (cold)
- 1⁄3 cup plain yogurt
Directions See How It's Made
- Preheat 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.