Ingredients
- Filling
- 3 lbs ripe peaches or nectarine, about 9 medium ones (I used a mix)
- 2 pints (1lb) of strawberries, washed, hulled and cut into quarters
- 1/4 cup chopped crystallized ginger
- 1/4 cup brown sugar
- 2 tsp cornstarch
- 1 Tbsp juice from lemon
- 8oz of cream cheese
- 1 cups white sugar
- 2 tsp vanilla extract
- 1/4 tsp of almond extract
- 1 tsp of cinnamon
- 4 large egg yolks
- 1/2 cup heavy cream
- Biscuit Topping
- 2 cup unbleached AP flour
- 1/4 cup plus 2 Tbsp white sugar
- 1 1/2 teaspoon baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp cold unsalted butter
- 2/3 cup plain yogurt (whole milk preferred)
- more white sugar to sprinkle on top of cobbler
Directions
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Preheat the oven to 425˚F.
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Peel and cut the peaches or nectarines into 1/2” slices.
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Combine the peaches, strawberries, ginger, brown sugar, corn starch and lemon juice in a bowl. Set aside to macerate.
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Beat the cream cheese in a standing mixer until it’s smooth.
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Add the white sugar, vanilla extract, almond extract, cinnamon and beat until the mixture is fluffy – about 2 or 3 minutes.
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Add the egg yolks, one a time, beating between yolks until incorporated.
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Go back to the bowl of peaches and measure out 1/4 cup of the juices from the bowl. Discard the rest of the juices that have accumulated by draining and putting the peaches into a 9 × 13 glass or ceramic casserole dish.
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Beat the reserved 1/4 cup juice into the custard, and then beat in the heavy cream until just incorporated.
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Pour the custard over the peaches and strawberries and put in the oven for 20 minutes uncovered.
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Take a small break (about 10 minutes or so – go wash some dishes, or contemplate whether you really want to quit your job or not) and then make the biscuit topping.
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In a food processor pulse the dry ingredients together (flour, sugar, baking powder, baking soda, salt).
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Cut the butter into 1/4” pieces and drop them evenly into the food processor bowl. Pulse until it looks like coarse meal (about 10 or 12 pulses).
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Pour the flour mixture into a bowl and fold in the yogurt with a large spatula until it forms a dough. Don’t overmix.
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Divide the dough into about ten or twelve 1/4 cup chunks (about 1 1/2” in diameter).
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Once the 20 minutes are up, pull the baking dish out of the oven and evenly distribute the biscuit dough on top leaving about 1/2” space between the dough pieces (you don’t want them touching).
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Sprinkle the biscuit dough topping with extra white sugar (about a tsp per piece give or take) and then stick it back in the oven for another 18-20 minutes or until the biscuits are golden brown and the custard is bubbling.
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Cool and serve warm.