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OxfordPress.com

Fresh peach and blackberry cobbler

Makes 6 servings
Filling:
2 1/2 pounds ripe-but-firm peaches, about 7 to 9 medium peaches
1/4 cup sugar
2 teaspoons cornstarch
1 tablespoon freshly squeezed lemon juice
pinch of salt
1 heaping cup fresh blackberries
Biscuit topping:
1 cup unbleached all-purpose flour
3 tablespoons plus additional 1 teaspoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons cold, unsalted butter, cut into 1/4 inch cubes
1/3 cup plus 1 tablespoon plain yogurt *

Adjust oven rack to lower-middle position and heat to 425 degrees. Peel the peaches, then halve and pit each. Cut each half into 4 wedges. Gently combine peaches and sugar in a large bowl and let stand for 30 minutes, stirring several times. Drain peaches in a colander over a large bowl to reserve juice. In a small bowl, whisk 1/4 cup of the drained juice, cornstarch, lemon juice and salt. Combine the drained peaches, blackberries and juice mixture in an 8-inch square baking pan. Bake until the peaches begin to bubble around the edges, about 10 minutes.

While the peaches are baking, combine the flour, the 3 tablespoons of the sugar, baking powder, baking soda and salt in a food processor, then pulse to combine. Scatter the butter on top and pulse until the mixture resembles coarse meal, about 10 1-second pulses. (To make by hand, combine flour, sugar, baking powder, baking soda and salt in a medium bowl, and use a wire pastry blender to mix in the butter.) Transfer the mixture to a medium bowl, add the yogurt and stir until a cohesive dough is formed. Don't overmix.

Divide into 6 roughly shaped mounds and set aside. After baking 10 minutes, remove the fruit from the oven and place dough mounds on top. They should not touch. Sprinkle each mound with some of the remaining teaspoon of sugar. Bake until the topping is golden brown and the fruit is bubbling, 16 to 18 minutes. Cool cobbler on a wire rack until warm, about 20 minutes. Serve warm with a pitcher of cream or ice cream.

* Cook's Illustrated prefers whole-milk yogurt, usually available only in specialty stores such as Middle Eastern markets.

* For testing, I used regular (not low-fat or nonfat) yogurt.