Fresh Peach Cobbler

Peach season is coming, so I thought I would post this cobbler recipe. This is nice because it doesn't yield a whole bunch, just enough for four servings. And Oh So Yummy! From Cook's Illustrated.

• Ready In: 50 mins
• Serves: 4
• Yields: 1 cobbler

Ingredients

• Filling

• 2 1⁄2 lbs  peaches, ripe but firm (6 to 7 medium)
• 1⁄4 cup granulated sugar (1 3/4 ounces)
• 1  teaspoon cornstarch
• 1  tablespoon fresh lemon juice
• 1  pinch table salt

• Biscuit Topping

• 1  cup unbleached all-purpose flour (5 ounces)
• 3  tablespoons granulated sugar
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon table salt
• 5  tablespoons unsalted butter, cut into 1/4-inch cubes (cold)
• 1⁄3 cup plain yogurt
• 1  teaspoon granulated sugar

Directions

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2. For the filling: Peel peaches, then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. 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.
3. Whisk 1/4 cup 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 10 minutes.
4. 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.
5. To assemble and bake: After peaches have baked 10 minutes, remove peaches 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 and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.