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.
Recipe from Better Homes and Gardens
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
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.
Per Serving: 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) 1360.53, vit. C (mg) 6.5, Thiamin (mg) 0.09, Riboflavin (mg) 0.16, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 195, Potassium (mg) 286, calcium (mg) 40.39, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
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