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Peach Macaroon Cobbler

March 08, 2006

2 29-ounce cans peach slices, drained

1 tablespoon cornstarch

2 tablespoons lemon juice

2 tablespoons butter, cut into small pieces

1/4 teaspoon cinnamon

1/2 cup flour

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg, slightly beaten

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2 tablespoons butter, melted

1/2 teaspoon vanilla

1 can Angel Flake coconut

Drain peaches and mix with cornstarch and lemon juice. Put into 2-quart baking dish. Dot with butter and cinnamon. Bake at 375 degrees for 20 minutes.

Combine flour, sugar, baking powder and salt. Add egg, butter and vanilla. Stir in 1/4 cup coconut.

Drop spoonfuls of topping over peaches. Sprinkle with remaining coconut. Bake 35 minutes. Cover with aluminum foil after 20 minutes to prevent coconut from over browning.

Cool about 30 minutes.

Serve warm with whipped cream or your favorite topping.




Peach Macaroon Cobbler prepared by Glenna Cross, who lives near Williamsport. Recipe based on one from "Better Homes and Gardens Annual Recipes for 2005." Cross added cinnamon and more vanilla and coconut.

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