This one is sweet, but not gooey. The topping is more like a biscuit. I love it.
- Carbohydrate 83.5583115556725 g
- Cholesterol 3.99066666666667 mg
- Fat 7.02146166666667 g
- Fiber 2.48362778621544 g
- Protein 3.75896722222737 g
- Saturated Fat 2.70712166666667 g
- Serving Size 1 1 Serving (196g)
- Sodium 93.7322777777913 mg
- Sugar 81.0746837694571 g
- Trans Fat 0.448955500000001 g
- Calories 402 calories
Step-by-step
- Heat oven to 400.
- Blend 1/2 cup sugar and the cornstarch in medium saucepan.
- Stir in peaches and lemon juice.
- Cook, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute. Pour into ungreaded 2 qt.casserole.
- Keep fruit mixture hot in oven while prepaing biscuit topping.
- Measure flour, sugar, baking powder, and salt into bowl.
- Add shortening and milk.
- Cut through shortening 6 times, mix until dough forms a ball.
- Drop dough by 6 spoonfuls onto hot pie filling.
- Bake 25 to 30 minutes or until biscuit topping is golden brown.
- Serve warm and, if desired, with cream.
Pre-cooking fresh fruit before baking prevents a watery interior by forcing excess peach juices to release and thicken with cornstarch prior to oven time. Fresh peaches contain high water content; failing to boil the fruit mixture for that required one minute results in a runny base that dissolves the biscuit dough from underneath. Baking at 400 degrees Fahrenheit creates the necessary thermal shock for the baking powder to react quickly, lifting the biscuit topping into a flaky structure before the shortening melts away entirely. Cutting the shortening into the dry ingredients precisely six times leaves small fat pockets that generate steam tunnels in the flour matrix, ensuring the biscuit stays tender rather than tough. Maintaining the fruit filling at a high heat inside the oven while mixing the dough guarantees that the bottom of the drop biscuit begins cooking immediately upon contact. Freezing this unbaked is generally ill-advised because raw baking powder loses its leavening potency over extended periods in sub-zero environments, and the thawing fruit releases cell walls that break down completely, yielding a mushy consistency. Instead, bake the entire dessert fully and store leftovers in the refrigerator for up to three days. Reheat individual portions in a 350-degree oven for ten minutes to recrisp the exterior crust without burning the fruit sugars. Microwave reheating is counterproductive because trapped moisture softens the biscuit top into a dense paste. When using canned peaches as a seasonal substitute, drain them thoroughly and omit the added lemon juice to account for missing fruit acidity and extra canning liquid.
