Peach Macaroon Cobbler

Warm baked peaches and a coconut-filled topping make this dessert a treat for the eyes as well as the taste buds.

Peach Macaroon Cobbler + enlarge image
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13 users rated this recipe an average rating of 4.5
Makes:
8 servings
Prep:
15 mins
Bake:
55 mins 375°F
Cool:
30 mins
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Peach Macaroon Cobbler

Ingredients
2
29 ounce can peach slices, drained
1
tablespoon cornstarch
2
tablespoons lemon juice
2
tablespoons butter, cut into small pieces
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

Directions

  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.

Nutrition Facts

(Peach Macaroon Cobbler)
    Per serving:
  • 414 kcal cal.,
  • 22 g fat
  • (14 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 84 mg chol.,
  • 195 mg sodium,
  • 56 g carb.,
  • 4 g fiber,
  • 45 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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