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Coconut Peach Cobbler Recipe
|For the filling|
|Ripe peaches||3 Pound, peeled, pitted, and sliced to make 6 cups|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Sweetened coconut flakes||1 1⁄2 Cup (24 tbs) (Divided)|
|Ground ginger||1 Teaspoon|
|Unsalted butter||2 Tablespoon, diced|
|For the biscuit|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Table salt||1⁄2 Teaspoon|
|Shortening/Unsalted butter||1⁄4 Cup (4 tbs)|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Coconut extract||1 Teaspoon|
Calories 817 Calories from Fat 268
% Daily Value*
Total Fat 31 g47.6%
Saturated Fat 16.4 g81.8%
Trans Fat 1.7 g
Cholesterol 16.9 mg
Sodium 519.8 mg21.7%
Total Carbohydrates 131 g43.6%
Dietary Fiber 8.2 g32.9%
Sugars 74.6 g
Protein 12 g23.1%
Vitamin A 26.1% Vitamin C 37.9%
Calcium 23% Iron 26.3%
*Based on a 2000 Calorie diet
Toss peaches with sugar, 1/2 cup coconut, and ginger for the filling.
Reserve 1 cup coconut for biscuit and topping.
Place fruit in a 9-inch deep-dish pie plate or in a square baking dish.
Dot with butter.
Combine flour, baking powder, and salt for the biscuit topping in a large bowl.
Using a pastry blender, cut shortening into dry ingredients until mixture resembles small peas.
Stir in 1/2 cup of the remaining coconut, buttermilk, and coconut extract.
Lightly knead mixture until all ingredients are incorporated.
Form dough into a ball; let rest 5 minutes.
On a lightly floured surface, roll dough into a circle about 8 inches in diameter and about 1/2-inch thick.
Carefully lay biscuit dough over peach filling; brush dough with milk.
Scatter remaining 1/2 cup coconut over biscuit topping.
Bake cobbler until a toothpick inserted in the center of biscuit topping comes out clean, about 30 minutes.
Cool 5-10 minutes.
Serve with ice cream, if desired.