- 2 1/2 lb.(6 to 7 medium) firm but ripe peaches, peeled and cut into wedges
- 1/4 cup sugar
- 1 Tbs. cornstarch
- 1 Tbs. fresh lemon juice
- Pinch salt
Ingredients for Biscuit Topping:
- 1 cup all-purpose flour
- 1/3 cup sugar
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 5 Tbs. cold unsalted butter, cut
- into 1/4-inch pieces
- 1/3 cup plain whole milk yogurt
- 4 egg whites
- 1 cup sugar
Directions for the Cobbler:
Preheat an oven to 425°F.
Peel, pit and slice the peaches.
In a bowl, toss together the peaches, lemon juice, salt, sugar and cornstarch. Spread in the prepared baking dish, place the dish on a baking sheet, and bake for 15 minutes.
To make the biscuits, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Scatter the butter over the flour mixture and cut in with a pastry blender until the dough resembles coarse cornmeal with chunks of butter the size of peas. Add the yogurt and stir and toss with a fork just until the ingredients come together.
When the filling has baked for 15 minutes, remove it from the oven. Drop the dough onto the filling in 6 heaping, evenly spaced spoonfuls. Return to the oven and bake until the peach juices are bubbling, the topping is golden brown and a toothpick inserted into the topping comes out clean, 15-20 minutes more.
Transfer to a wire rack and let cool for at least 30 minutes.
Directions for Meringues:
In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 4 to 5 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes.
Place a spoonful of the meringue on top of each biscuit. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface of the meringue until it is lightly browned. Serve immediately.