Peach Cobbler

Every Saturday we get a bag of Indiana peaches from the Farmer's Market. Last Sunday, J talked me into making peach cobbler. I was not excited. If I'm going to make a dessert, it had better have chocolate in it. And the more, the better.

But.

This is a worthy dessert. Even if it doesn't have a lick of chocolate in it.
We made it again this weekend, but had to double it. It was that good.


Peach Cobbler

For the filling:
6 ripe but firm peaches
1/4 cup sugar
1 tsp. cornstarch
1 tbsp. lemon juice
Pinch of salt

For the biscuit topping:
1 cup all-purpose flour
3 tbsp. sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tbsp. cold unsalted butter, cut into 1/4-inch cubes
1/2 cup sour cream (or substitute 1/2 cup plain yogurt)

Directions:
Adjust an oven rack to the lower-middle position. Preheat the oven to 425° F. For the filling, peel and slice the peaches. 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 12 minutes.

Meanwhile, prepare the biscuit topping. In the food processor, combine the flour, 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 sour cream and mix until a cohesive dough is formed. (Don't 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 sugar and 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.

**From Annie's Eats**