Alex Chernichenko's Peach Cobbler

One of our fabulous CSA members gave us this scrumptious peach cobbler recipe. I made it over the weekend.....simply divine!

Ingredients for Fruit Filling:

• 13' x 9" Pyrex Baking Pan
• 12-14 medium peaches: 2-3 lbs. (half shares may need a few additional peaches than what is in their box this week)
• 1/4 cup sugar
• 1 teaspoon cornstarch
• 1 tablespoon fresh lemon juice

Instructions for Fruit Filling:

1. Adjust oven rack to middle and set at 450 degrees F
2. Peal off skin (boil for 5-10 minutes and let cool to easily remove the skin)
3. Cut peaches in half and remove the pit
4. Scrape off red flesh that surrounds the pit (it may be bitter)
5. Cu into slices and place into a large bowl
6. Toss in sugar
7. Let stand for 30 minutes Toss several times, drain & reserve the liquid
8. Add cornstarch and lemon juice to the liquid and combine with peaches, mix well
9. Add peaches and mixture to baking dish and bake for 15 minutes until golden brown and bubbling

For the topping (make while peaches are baking):

Ingredients for topping:

• 1 cup flour
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 5 oz. cold butter (cut into 1/4" cubes)
• 1 cup whole milk
• 2 tablespoon sugar (to garnish)

Instructions for topping:

1. Stir in milk into peach mixture until mixed, do not over mix
2. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a food processor just to combine
3. Scatter in cold butter, pulse until it resembles coarse meal (12-15 second pulses)
4. Place mixture into a bowl
5. Break dough into 1.5 inch balls and flatten slightly
6. Place on top of peaches (do not let them touch) 1/2 inch spacing
7. Sprinkle biscuits with 1 tablespoon sugar, return to oven to bake for 15 minutes until golden