Over at my blog this week, I am having peach week. I adore Utah peaches and eagerly await peach season each year!! Of course, the first thing that pops into my mind to make with peaches is a peach cobbler. I decided to take this cobbler a step further and added a coconut flair – and I absolutely loved it!!
Peach and Coconut Cobbler
Filling
1 1/2 pound peaches, pitted and sliced
7 tablespoons sugar
1 tablespoon flour
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
1/2 cup shredded sweetened coconut
Topping
3/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 teaspoons sugar, divided
1/2 cup shredded sweetened coconut
2 tablespoons cold butter, cut into bits
1/2-3/4 cup buttermilk
Toss the filling ingredients together in a 2-quart baking dish. Let stand until juicy, about 30 minutes. Preheat oven to 400F.
Sift the flour, baking powder, baking soda, salt and 3 teaspoons of the sugar in a bowl. Blend in the butter with a pastry cutter or fork until mixture resembles coarse meal. Stir in the coconut. Add in 1/2 cup of the buttermilk just until combined – do not overmix. Add more buttermilk if mixture is too dry.
Drop rounded tablespoons of dough over filling. Sprinkle with the remaining 2 teaspoons of sugar.
Bake until the fruit is tender and the topping is golden, about 30 minutes. Serve warm or cold.
Do you have to skin the peaches? I find that peeling peaches is a chore I don’t enjoy!
Stephanie,
I never skin my peaches. I’m lazy, and I find that you don’t even really notice them in there!!