Fresh Peach Cobbler

1. FOR THE FILLING: 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 baking sheet. Bake until peaches begin to bubble around edges, about 10 minutes.
2. FOR THE BISCUIT TOPPING: Meanwhile, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt in food processor until combined, about 5 pulses. Scatter butter pieces 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 is formed (don’t overmix dough). Divide dough into 6 equal pieces.
3. TO ASSEMBLE AND BAKE: After removing peaches from oven, place dough mounds on top, spacing them at least 1⁄2 inch apart (they should not touch). Sprinkle each mound evenly with remaining 1 teaspoon sugar. Bake until filling is bubbling and biscuits are golden brown, 16 to 18 minutes, rotating baking sheet halfway through baking. Transfer baking dish to wire rack and let cool until warm, about 20 minutes; serve.

If your peaches are firm, you should be able to peel them with a vegetable peeler. If they are too soft and ripe to withstand the pressure of a peeler, you’ll need to blanch them in a pot of simmering water for 15 seconds and then shock them in a bowl of ice water before peeling. Do not prepare the biscuit dough any sooner than the recipe indicates or the biscuits may not rise properly. If desired, plain low-fat or nonfat yogurt can be substituted for the whole-milk yogurt, but the biscuits will be a little less rich. If the dough does not come together, you can add up to 1 tablespoon more yogurt. This recipe can be doubled; use a 13 by 9-inch baking dish and increase the baking times in steps 1 and 3 by about 5 minutes. Serve with vanilla ice cream or WHIPPED CREAM.

BLUEBERRY-PEACH COBBLER WITH LEMON-CORNMEAL BISCUIT TOPPING
Reduce peaches to 2 pounds. Toss 1 cup fresh blueberries with peach and juice mixture before transferring to baking dish in step 1. Substitute 2 tablespoons stone-ground cornmeal for equal amount flour in biscuit topping and add 1⁄2 teaspoon grated lemon zest to food processor with dry ingredients in step 2.

PEACH COBBLER WITH FROZEN PEACHES
Start defrosting the peaches about 2 hours before assembling and baking the cobbler.
Using frozen peaches, reduce peaches to 2 pounds. Defrost peaches completely in colander, reserving 2 tablespoons juice. Proceed as directed, increasing baking time in step 1 to 15 to 20 minutes.