Shelly's Recipe

PEACH MACAROON COBBLER

Category: Cobblers/Crumbles and Crisps

2 (29 oz) cans peach slices, drained
1 tbsp cornstarch
2 tbsp lemon juice
2 tbsp butter, cut into small pieces
1/2 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1 egg, slightly beaten
2 tbsp butter, melted
1/2 tsp vanilla
3/4 cup flaked coconut
1 cup whipping cream
2 tbsp powdered sugar

Preheat oven to 375. 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 tbsp butter. Bake for 20 minutes or until bubbly.

Meanwhile, for topping, in a medium bowl combine flour, 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 over browning. 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. Serves 8