Peach Cobbler with Swiss Meringue Brûlée

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.