Peach Cobbler

Summer has come and gone, and it sure went by fast. My summer lacked the usual baking, due to the very little desire I had to actually turn on the oven. So what did I do? I grilled and I cooked. And grilled. Nothing encapsulates summer better than grilling, right? I’d go into the stories and recipes behind my summer food if this blog were called Talida Grills, but since this is Talida Bakes, I’ll stick with the baked goods.

Way back for Labor Day, my friend Christina of Recette (new restaurant coming soon!) had a BBQ at her new place and stuffed us silly with ribs, chicken, hanger steak, bratwurst, and duck, and even forced us to take the mound of leftovers home with us. After all that meat, it was a miracle people saved room for dessert. But I’m so glad they did, because I prepared a peach cobbler I made as a last hurrah to summer. Now that the weather’s cooled down some, I’m ready to turn on that oven and get back to baking.

Peach Cobbler
adapted from Cook’s Illustrated

for the filling
2 1/2 pounds peaches, ripe but firm
1/4 cup granulated sugar
1 teaspoon cornstarch
1 tablespoon lemon juice
pinch table salt

for the topping
1 cup unbleached all-purpose flour
3 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
5 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1/3 cup whole milk
1 teaspoon granulated sugar

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees F.
2. For the filling: Peel peaches, then halve and pit each. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.
3. Drain peaches in colander set over large bowl. 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.
4. Bake until peaches begin to bubble around edges, about 10 minutes.
5. 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.
6. Transfer to medium bowl; add milk 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.
7. 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.
8. 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 warm with vanilla ice cream.

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