The Sweet Hereafter

A peachy photo-finish

A few weeks ago I joined this blog called Gastropost, but didn’t have time to complete any of their “missions”—until this week, when they announced that anybody who posted about the current mission, peaches, would be included in their column in the Saturday National Post. Who could resist a lure like that? After a long day at school, off I went to my local market, where I sorted through two bins of peaches until I found eight perfect ones.  Took them home, peeled and sliced, whisked and mixed, and got it all ready up to the pre-baking stage. And then to bed for an early night.

Up at 6:00am PST to meet Gastropost’s 10:00am EST deadline. Everything went swimmingly until almost the end, when with only ten minutes left to finish and post my entry, the dreaded beachball started spinning on my computer screen. Then I mistakenly posted the entry to my own (brand-new) Tumblr blog instead of to Gastropost’s. But in the end, I got the job done. My hands are still a bit shaky after the adrenaline rush, but it’s nothing a little peach cobbler won’t cure.


Serves four. You’ll need a small, round, 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 your baking 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. 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.


4 thoughts on “A peachy photo-finish

  1. Wow Maria! This recipe is great; it seems easy and quick to prepare. I will be interested to try this with my little best friends. 😉

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