Another nod to a favorite summer recipe – fresh peach cobbler. Who can beat fruit desserts when they are made with produce at the peak of yum? This works with frozen sliced peaches, but oh my goodness, there is no comparison to the flavor of fresh peaches. Depending on the firmness of your fruit, either peel the skin with a vegetable peeler or blanch and shock them (this is what I do, which helps partially cook the peaches too, taking off baking time in the oven – see note below). Double this recipe to serve a crowd, but I usually get this to serve 6 easy enough.

Filling

7-8 ripe but firm peaches

1/4 cup sugar (alter depending on the natural sweetness in your fruit, I usually use only 2 Tbl sugar total in the filling)

1 tsp cornstarch or 1 1/2 tsp arrowroot powder

1 Tbl fresh lemon juice

Pinch of salt

Biscuit topping

1 cup (4 oz) Better Batter Gluten Free Flour

3 Tbl plus 1 tsp sugar

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

5 Tbl cold unsalted butter, cut into 1/4-in cubes

1/3 cup plain whole milk yogurt (I used vanilla yogurt recently and that was good too)

For the filling, peel the peaches using a vegetable peeler or blanch them in boiling water for 30-45 seconds, using a knife to cut a shallow X in the bottom of the peach. Stop the cooking by shocking the peaches in an ice water bath. After they are cool the skins should easily slip off. Cut each half of a peach into 4-6 wedges, discarding the pit. Gently toss peaches and 2-4 Tbl sugar together in a bowl; let stand for up to 30 minutes, tossing several times to mascerate. Drain peaches into a large bowl, reserving 1/4 cup of peach juice. Whisk together juice with cornstarch/arrowroot powder, lemon juice, and salt. Add peaches and toss gently. Transfer to a 8-in square baking dish. Bake until peaches begin to bubble around the edges, about 10 minutes.

For the topping, while peaches are baking, in a food processor, pulse flour, 3 Tbl sugar, baking soda, baking powder, and salt to combine. Scatter cold butter cubes over the top and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to a medium bowl and add yogurt, gently folding until a cohesive dough is formed. Try not to overmix. Break into 6-8 evenly sized mounds.

To assemble and bake, remove peaches from first 10 minute bake in oven and place dough mounds on top, spacing them evenly. Sprinkle each mound with remaining 1 tsp sugar. Bake until golden brown and fruit is bubbling, 16-18 minutes more. Cool cobbler on a wire rack until warm. Serve by itself or with vanilla ice cream or whipped cream.

NOTE: I blanch my peaches which partially cooks them. Because of this blanching I usually skip the first ten minute baking of peaches and just add the biscuit dough directly and bake all together. If the biscuit topping is getting too dark then tent with foil during the last few minutes of baking, until peaches are cooked through.