Let's put everyone on the straight and narrow right here and right now: peaches are not as good as nectarines. Sure, they taste AMAZING, but the fuzz kind of makes my lips tingle and always gets stuck on my lip gloss for ages afterwards. This is why, hands down, nectarines should be eaten fresh and peaches should shine in all their cooked, skinless glory.
Enter: peach cobbler. Cobbler feels like the fancier cousin of crumble. It's approximately 30 seconds more effort but has clouds of biscuits with bubbly, caramelized fruit juices sticking to them! What's not to love about that? My new favourite thing is baking this in a pie dish so the ratio of peach (or whatever other fruit) to biscuit is just right.
This makes enough to fill an 8-inch pie plate and serves 5 small dishes. You could easily double everything and use a 12-inch pie plate or ceramic dish.
4 ripe peaches, cut into 1.5 inch cubes
1 tablespoon butter, softened
2 teaspoons corn starch (or a little more if your peaches are really ripe and juicy)
2 tablespoons brown sugar
pinch of salt
3 tablespoons whole wheat flour
3/4 cups all purpose flour
3 tablespoons rolled oats
2 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold, unsalted butter, cut into cubes
4 tablespoons full fat natural yogurt
Preheat the oven to 350. Lightly grease an 8 inch pie dish.
Combine the peaches, soft butter, brown sugar, corn starch and pinch of salt in a bowl to combine. Pour your peaches into the prepared pie plate and put in the oven to start cooking. You want the peaches hot before the biscuits go on (about 20 minutes, but if you have a lot of juices or doubled the recipe feel free to leave it a few minutes more).
Combine the remaining dry ingredients in a bowl and whisk to combine as well as remove any lumps. Using your fingers, quickly work the butter into the flour mixture until it looks like couscous with peas scattered throughout it (hopefully that visual makes sense). Then, using a fork, mix in the yogurt until just combined.
Remove the peaches from the oven.
Either go rustic and drop lumps of dough on top, or take a clump and loosely pat it into a 3/4 inch thick disk before placing on the peaches. Either way, you should end up with about 7 individual segments of dough with a little bit of space between them.
Sprinkle with sugar and bake for about 20 minutes more. The dough will be firm and golden brown when done.
While awesome on its own, this cobbler shines for dessert with vanilla ice cream, and I would love to try it with salted caramel. For breakfast, a little plain yogurt is just perfect.