You can have this cobbler any month of the year when you use canned peaches instead of fresh. The traditional topping takes a delicious twist with the addition of coconut for a chewy taste treat. A dollop of real whipped cream on top of the warm cobbler provides your guests with a dessert fit for royalty.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
Ingredients
2 29-ounces cans 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
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.
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.
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.
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