Fresh Peach Cobbler

Cook's Illustrated is one of my favorite resources for recipes because each recipe is educational, giving explanations for the methods. Clearly the authors appeal to my inner food scientist. This cobbler, unlike some of their recipes, is very easy and requires less preparation time than many of their other "from scratch" baked goods. So go ahead and pick up a couple pounds of those fresh peaches from the road-side produce stand. Warm fresh cobbler is only an hour away.

Recipe Summary
Total Time: 1 hour
Servings:6
Source: Cook's Illustrated

Ingredients

Filling
Peaches, peeled, halved, pitted, and cut into 3/4 inch wedges, 2 1/2 pounds
Sugar, 1/4 cup
Lemon juice, 1 Tbs
Cornstarch, 1 tsp
Salt, pinch

Biscuit Topping
All-purpose flour, 1 cup
Sugar, 3 Tbs plus 1 tsp
Baking powder, 3/4 tsp
Baking soda, 1/4 tsp
Salt, 1/4 tsp
Butter, unsalted, cut into 1/4 inch pieces and chilled, 5 Tbs
Yogurt, plain whole milk, 1/3 cup

Directions

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil. Gently toss peaches and sugar together in large bowl and let sit for 30 minutes, gently stirring several times. Drain peaches in colander set over large bowl and reserve 1/4 cup juice (discard remaining juice). Whisk reserved juice, lemon juice, cornstarch, and salt together in small bowl. Combine peaches and juice mixture in bowl and transfer to 8-inch square baking dish; place on prepared sheet. Bake until peaches begin to bubble around edges, about 10 minutes.
2. Meanwhile, pulse flour, 3 Tbs sugar, baking powder, baking soda, and salt in food processor until combined, about 5 pulses. Scatter butter over top and pulse until mixture resembles coarse meal, about 10 pulses. Transfer to medium bowl, add yogurt, and toss with rubber spatula until cohesive dough forms (don't overmix dough). Divide dough into 6 equal pieces.
3. After removing peaches from oven, place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle remaining 1 tsp sugar evenly over mounds. Bake until filling is bubbling and biscuits are golden brown, 16 to 18 minutes, rotating sheet haltway through baking. Transfer baking dish to wire rack and let cool until warm, about 20 minutes;serve.

Notes

1. I used two knives instead of a food processor.
2. If you don't have a food scale use the one in the grocery store. I vastly underestimated the amount of peaches the first time I made this. It doesn't taste as good.
3. Frozen peaches can be used. Just defrost them 2 hours before assembling and baking the cobbler. Use 2 pounds and reserve 2 Tbs juice. Proceed as directed increasing baking time in step 1 to 15 to 20 mins.