Serves 6
45 min
Coconut Peach Cobbler
Recipe GLPR331d1dc7b73b68
A warm and comforting dessert featuring fresh peaches flavored with almond and coconut extracts, topped with a tender buttermilk biscuit topping studded with shredded coconut. This Southern-style cobbler is perfect served warm with a dollop of whipped cream or vanilla ice cream.
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Ingredients
1 1/2 lbs fresh peaches, pitted and sliced
5 teaspoons sugar, divided
1 tablespoon all purpose flour
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
1/2 cup shredded sweetened coconut
3/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter, cut into small pieces
1/2 to 3/4 cup buttermilk
Directions
In a 2-quart baking dish, combine the sliced peaches, 3 teaspoons of sugar, 1 tablespoon of flour, lemon juice, almond extract, coconut extract, and shredded coconut. Stir gently until the peaches are evenly coated. Let the mixture sit at room temperature for about 30 minutes, allowing the peaches to release their natural juices.
Preheat the oven to 400°F.
In a separate bowl, sift together the 3/4 cup of flour, baking powder, baking soda, salt, and the remaining 2 teaspoons of sugar. Mix until well combined.
Add the cold butter pieces to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Stir in the 1/2 cup of shredded coconut until evenly distributed throughout the topping mixture.
Pour in 1/2 cup of buttermilk and stir gently with a fork just until the mixture comes together into a thick, chunky batter. Be careful not to overmix; the batter should be slightly lumpy. If the mixture appears too dry and crumbly, add the remaining buttermilk a little at a time, stirring just until the desired consistency is reached.
Drop rounded tablespoons of the biscuit topping over the peach mixture, spacing them evenly. The topping does not need to completely cover the fruit.
Sprinkle the remaining 2 teaspoons of sugar evenly over the top of the cobbler.
Place the baking dish in the preheated oven and bake for approximately 30 minutes, until the peaches are tender when pierced with a fork and the biscuit topping is lightly golden brown.
Remove from the oven and let cool for a few minutes. Serve warm or at room temperature.
