September 9, 2008

Summer Peach Cobbler with Coconut-Pecan Topping

I'd never made a cobbler until this recipe. It's really close to an awesome apple crisp, and next time I'll probably experiment with a different fruit. Definitely serve with vanilla ice cream.

Preheat oven to 375

Toss Together:
  • 6 cups peach slices (i used frozen and defrosted half way)
  • 1 cup sugar
  • 1/4 cup instant tapioca
  • Juice of 1/2 a lime
  • Pinch of salt

  • 1 cup flour
  • 1 cup sweetened shredded coconut
  • 1/4 cup sugar
  • 1/2 cup pecans, chopped
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup cold, unsalted butter (1 stick)

Blend in/Top with:
1 egg

Toss peaches with sugar, tapioca, lime juice, and salt in bowl. Spoon into 9 x 13 greasedpyrex dish.

Combine flour, coconut, pecans, baking powder, and salt in a second bowl, Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand.

Blend in the egg, then arrange topping over peaches in clumps, covering them evenly. Bake for 45-50 mins, or until topping is crisp and golden. Cool for at least 1 hour before serving.

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