Mimi came home from Chilliwack last weekend with big juicy peaches, which I turned into Sunday dessert - fresh peach cobbler. This recipe will make a mini peach cobbler for two. You'll need a small glass oven-proof dish that fits into your toaster oven.
Preheat the toaster oven to 425 degrees.
For the filling:
4 large peaches, ripe but firm (so you can use a vegetable peeler to peel them; if they are soft, you'll need to blanch them in boiling water for 30 seconds then plunge them into ice water to remove the skins)
1/8 cup sugar
1/2 tsp. cornstarch
2 tsps. lemon juice
pinch of salt
Peel the peaches, split each and remove the pit. Quarter each section and put all the pieces in a bowl. Sprinkle the sugar over all and toss gently. Leave for 30 minutes, tossing once in a while. Empty the pieces into a colander and let the peach juice drain into a bowl. Save 1/8 cup of the juice (discard the rest) and whisk in the cornstarch, lemon juice and salt. Add the peaches and toss to coat evenly. Put the peaches into the glass dish and bake until bubbling gently around the edges, about 10 minutes.
While the peaches are baking, assemble the topping:
1 cup Bisquick mix
4 1/2 tsps. sugar
5 tbsps. cold butter, cut into small pieces
1/3 cup plain yogurt
pinch of salt
Stir the sugar and salt into the Bisquick. Use a whisk to mix well. Add the butter and rub into the Bisquick mixture with your fingers until it resembles coarse meal. With a rubber spatula, stir in the yogurt until the dough sticks together. (Do not overwork the dough or the biscuits will be tough. All it needs is a few gentle pats and turns with the spatula.)
When the peaches are bubbling, remove from the toaster oven and spoon the biscuit mixture on top into separate mounds about 1/2 inch apart. The mounds must not touch each other. Put the whole thing back into the toaster oven and bake for 15 minutes more, or until the fruit is bubbling and the biscuits are golden brown on top. Serve warm with ice cream or whipped cream.
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