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1
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
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2
FOR THE FILLING:.
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3
Peel peaches then halve and pit each.
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4
(Note: If your peaches are firm, you should be able to peel them with a sharp vegetable peeler.
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5
If they are too soft, and ripe to withstand the pressure of a peeler, you'll need to blanch and shock them before peeling.
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6
).
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7
Using small spoon, scoop out and discard dark flesh from pit area.
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8
Cut each half into 4 wedges.
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9
Gently toss peaches and sugar together in a large bowl; let stand for 30 minutes, tossing several times.
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10
Drain peaches in colander set over large bowl.
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11
Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl.
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12
Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish.
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13
Bake until peaches begin to bubble around edges, about 10 minutes.
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14
FOR THE TOPPING:.
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15
While peaches are baking, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt in food processor to combine.
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16
Scatter butter over and pulse until mixture resembles course meal, about ten 1-second pulses.
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17
Transfer to medium bowl; add yogurt and toss with rubber spatula and cohesive dough is formed.
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18
(Don't over-mix dough or biscuits will be tough.
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19
).
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20
Break dow into 6 evenly sized but roughly shaped mounds and set aside.
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21
TO ASSEMBLE AND BAKE:.
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22
After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart ( they should not touch).
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23
Sprinkle each mound with portion of remaining 1 teaspoon sugar.
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24
Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes.
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25
Cool cobbler on wire reack until warm, about 20 minutes; serve.
