Peach Macaroon Cobbler

[kirra]

Peach Macaroon Cobbler
James A Wright

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

Preparation:

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.