peach macaroon cobbler

Name: Peach Macaroon Cobbler
Prep time: 15 min
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 can(s) 29 ounce each, peach slices, drained; 1 tablespoon(s) cornstarch; 2 tablespoon(s) lemon juice; 2 tablespoon(s) butter, cut into small pieces; 1/2 cup(s) all-purpose flour; 1/2 cup(s) granulated sugar; 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1 - egg, slightly beaten; 2 tablespoon(s) butter, melted; 1/2 teaspoon(s) vanilla; 3/4 cup(s) flaked coconut; 1 cup(s) whipping cream; 2 tablespoon(s) powdered sugar

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

We love crisps and cobblers. I don't at all mind using canned or frozen fruit when fresh isn't available. This peach cobbler is much liked here in the winter.

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yield 8 serving(s)

prep time 15 Min

cook time 55 Min

method Bake

Ingredients For peach macaroon cobbler

2 can

29 ounce each, peach slices, drained
1 Tbsp

cornstarch
2 Tbsp

lemon juice
2 Tbsp

butter, cut into small pieces
1/2 c

all-purpose flour
1/2 c

granulated sugar
1/2 tsp

baking powder
1/4 tsp

salt
1

egg, slightly beaten
2 Tbsp

butter, melted
1/2 tsp

vanilla
3/4 c

flaked coconut
1 c

whipping cream
2 Tbsp

powdered sugar

How To Make peach macaroon cobbler

1
Preheat oven to 375 degrees F.

2
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.
3
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.
4
Bake for 35 minutes; cover with foil after 20 minutes to prevent over browning. Cool 30 minutes.
5
In a chilled bowl combine cream and powdered sugar; beat on medium-high speed until soft peaks form. Serve warm cobbler with whipped cream.
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