Peach Cobbler

You needn’t fear that I’d abandoned my hankering for peach cobbler. I’m firmly in the “biscuit crust” cobbler camp. Pate brisee is a fine thing for pie, but that’s my primary use for said pastry. Cobblers demand a hefty biscuit crust, all the better with which to sop up delicious peach (or other fruit) juices.

This recipe is very, very generously adapted from the The America's Test Kitchen Family Cookbook. I have yet to see an America’s Test Kitchen baked good recipe that demands yoghurt instead of cream, sour cream, or milk, but I think they’re missing out. I used vanilla yoghurt as the biscuit’s moistener to add both sweetness and flavor and have no cause to regret it. The biscuit topping was light, tender, and moist – the perfect foil to the succulent fruit that lay beneath.