Recently my Aunt Julie was talking about homemade peach cobbler with vanilla bean ice cream; I tried for DAYS to get this craving out of my head, and I just couldn’t do it. I just so happened to have a few fresh-from-the-farmers-market North Carolina Peaches in the fridge so I finally decided to give in. I did, however, scale this recipe to 1/4 serving since my peach cobbler will is weak. I used a mini bread loaf pan, and it fit perfectly and made 2 nice servings in not a lot of time. This recipe for peach cobbler seemed strange to me, I am used to a sugar crusty cobbler and this one is topped with sweet little biscuits (which, by the way, were delicious). I really enjoyed this cobbler and it was fairly easy to throw together since I had everything on hand, but I think next time I will be reverting back to my crispy crusted cobbler. (Please excuse the picture, it was taken with my phone so it’s not the best quality).
Peach Cobbler (Print Me)
For the filling:
2 1/2 lbs ripe but firm peaches – pealed, pitted and sliced
1/4 cup sugar (sugar could actually be cut down a bit if the peaches are really sweet)
1 tsp cornstarch
1 Tbsp lemon juice
Pinch of salt
For the biscuit topping:
1 cup all-purpose flour
2 tbsp splenda
1 Tbsp plus 1 tsp sugar, divided
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 Tbsp cold butter, cut into 1/4-inch cubes
1/2 cup plain fat-free yogurt (I was out of yogurt, I subbed fat-free half and half and it was fine)
Preheat the oven to 425° F and adjust oven rack to lower-middle position. Gently toss the peaches and sugar together in a large bowl and let stand for 30 minutes, tossing several times. Drain the peaches in a colander set over a bowl. Whisk together 1/4 cup of the drained juice with the cornstarch, lemon juice, and salt in a small bowl. Toss the peaches with the juice mixture and transfer to a 8-inch square glass baking dish. Bake until peaches begin to bubble around the edges, about 10 minutes.
Meanwhile, prepare the biscuit topping. In a food processor or blender, combine the flour, 2 tablespoons splenda, 1 tablespoon of sugar, baking powder, baking soda and salt. Pulse to combine. Scatter the butter over the flour mixture and pulse until the mixture resembles coarse meal (about ten 1-second pulses). Transfer to a medium bowl; add the yogurt and toss with a spatula until a cohesive dough is formed (be careful not to overmix). Break the dough into 6 evenly sized but roughly shaped mounds and set aside.
After the peaches have baked 10 minutes, remove the peaches from the oven and place the dough mounds on top, spacing them at least 1/2-inch apart (they should not touch). Sprinkle each mound with the remaining sugar and lightly dust with cinnamon. Bake until the topping is golden brown and fruit is bubbling, 16-18 minutes. Cool on a wire rack until warm, about 20 minutes; serve (with vanilla ice cream, of course).
Source: Annie’s Eats