If you’re not already aware, I’m a big fan of Cooks Illustrated. I like their philosophy, and, other than their complete and utter facination with charcoal, I usually agree with their conclusions. (We’ll talk barbeque some other time. Texas BBQ is very foreign to those east coast chefs. We can forgive them for now.)

After smoking chickens and a pork loin, and the previously mentioned summer vegetable gratin, I decided to make a fruit cobbler. And, after a quick peak at the Cooks Illustrated online recipe guide, I quickly decided on peach-blueberry cobbler. Of coarse, as with any recipe, I changed it a bit. I ended up adding not only peaches, but some very ripe nectarines as well. I also doubled the recipe.

With some home-made vanilla ice cream courtesy of Alton Brown, dinner was a complete success.

Filling
2 pounds  peaches , ripe but firm (5 to 6 medium)
1/4 cup  granulated sugar (1 3/4 ounces)
1 teaspoon  cornstarch
1 cup  fresh blueberries (about 5 ounces)
1 tablespoon  lemon juice from 1 lemon
pinch  table salt
Biscuit Topping
1 cups  unbleached all-purpose flour less 2 tablespoons
2 tablespoons  stone-ground cornmeal
3 tablespoons  granulated sugar
3/4 teaspoon  baking powder
1/4 teaspoon  baking soda
1/4 teaspoon  table salt
1/2 teaspoon  grated lemon zest
5 tablespoons  unsalted butter cold, cut into 1/4-inch cubes
1/3 cup  plain whole-milk yogurt
1 teaspoon  granulated sugar

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.

2. For the filling: Peel peaches, then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and blueberries and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 10 minutes.

3. For the topping: While peaches are baking, in food processor, pulse flour, cornmeal, 3 tablespoons sugar, baking powder, baking soda, lemon zest, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don’t overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.

4. To assemble and bake: 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). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.