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- 2 29 ounce can peach slices, drained
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons butter, cut into small pieces
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg, slightly beaten
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla
- 3/4 cup flaked coconut
- 1 cup whipping cream
- 2 tablespoons powdered sugar
1. Preheat oven to 375 degrees F. For filling, in a large bowl combine drained peaches, cornstarch, and lemon juice; toss well. Pour into a 2-quart square baking dish. Dot with the 2 tablespoons butter. Bake for 20 minutes or until bubbly.
2. Meanwhile, for topping, in a medium bowl combine flour, granulated sugar, baking powder, and salt. Add egg, melted butter, and vanilla; stir well. Fold in 1/4 cup of the coconut. Dollop topping over filling. Sprinkle with remaining coconut. Bake for 35 minutes; cover with foil after 20 minutes to prevent overbrowning. Cool 30 minutes.
3. In a chilled bowl combine cream and powdered sugar; beat on medium-high speed until soft peaks form. Serve warm cobbler with whipped cream. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 414,
- Fat, total (g) 22,
- chol. (mg) 84,
- sat. fat (g) 14,
- carb. (g) 56,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 45,
- pro. (g) 4,
- vit. A (IU) 1361,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 195,
- Potassium (mg) 286,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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