Ingredients
2 lbs frozen peaches
14 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
14 teaspoon salt
34 teaspoon baking powder
1 cup flour
14 teaspoon baking soda
13 cup plain yogurt
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Lever-press citrus juicer — maximum juice, no seeds
Compressor-free churner for gelato, sorbet, frozen yogurt
Perfect ice spheres — minimal surface area, maximum chill
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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preheat oven to 425 degrees. for the filling: defrost peaches completely in colander. 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 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. bake until peaches begin to bubble around edges, about 15 to 20 minutes. for the topping: while peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, 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. to assemble and bake: when peaches bubble around edges, remove baking dish 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, about 18 minutes. cool cobbler on wire rack until warm, about 20 minutes; serve.