Fresh and juicy local peaches are sliced and topped with an oat biscuit dough for a homemade baked dessert known for its “cobblestone” appearance, thus the name, “cobbler.”

Makes 8 servings

Ingredients:

• 1 tablespoon butter to butter the pan

Peach Filling:

• 7-8 medium fresh freestone peaches (about 2.5 lbs.), rinsed
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon

Oat Biscuits:

• 1-1/4 cup flour
• 1/3 cup rolled or old-fashioned oats
• 1/2 cup granulated sugar, plus 1 tablespoon for sprinkling on top
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup plain whole milk yogurt
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F. Lightly butter an 8×8-inch baking pan.  Set aside.
2. Fill a large pot halfway with water.  Bring water to a boil over high heat.  Add the whole peaches and cook for about 30 seconds to blanch them.  Remove the peaches with a slotted spoon and transfer them to strainer.  Run cold water on them to cool enough to handle. Peel off the skin and use a sharp knife to cut peaches into 1/2-3/4-inch slices. Place sliced peaches is a large bowl. Add lemon juice and toss gently.
3. Whisk together sugar, cornstarch, salt and cinnamon in a small bowl. Add sugar mixture to sliced peaches.  Toss gently to combine. Spoon peach filling into the prepared baking dish.
4. Whisk together flour, oats, sugar, baking powder, and salt in a medium bowl. Add melted butter, yogurt, and vanilla.  Mix until combined. Scoop 2 tablespoon portions of dough on top of the peaches.  Sprinkle with 1 tablespoon sugar.
5. Bake for 50-55 minutes, or until biscuits are golden and filling is bubbling. Cool cobbler on a wire rack for 1 hour before serving. Serve warm with vanilla ice cream or whipped cream.

Tips:

• Store leftover cobbler tightly covered in the refrigerator for up to 2 days. Reheat in a warm oven 325°F for 10-15 minutes, until heated through.
• 7-8 medium freestone peaches yield about 6 cups of sliced peaches.
• Place a sheet of aluminum foil beneath the baking pan in the oven to catch drips.

Recipe developed, tested and photographed by Diane Sokolofski