Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping
Why This Recipe Works
The most perplexing problem we encountered when developing our peach cobbler recipe was the wide variation in juiciness from peach to peach, which sometimes resulted in a baking dish overflowing with liquid. We tried a technique used to make another American dessert classic—strawberry shortcake—in which the fruit is macerated in sugar to draw out its juices. Sugar did indeed draw off some of the moisture from the peaches, but we had to replenish the cobbler with 1/4 cup of the drawn juice to guarantee a peach cobbler recipe that would yield the same amount of liquid every time.