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Peach Macaroon Cobbler

Makes: 8 servings
Prep 15 mins Bake 375°F 55 mins Cool 30 mins
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  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
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)
  • 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 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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