Coconut Peach Cobbler

So.....do you ever get into these weird phases....where you only want to eat one thing...for weeks on end? Well, this summer, for me it's been coconut. I've gone through more boxes of coconut popsicles than I care to admit and have been adding toasted coconut to almost everything I can think of. So when I saw this recipe in an old Cuisine at Home magazine.....well, it was fate.

Here's what you'll need:

Peaches (about 3 lbs), sugar, coconut, ground ginger, butter, flour, baking powder, table salt, buttermilk, coconut extract, and milk

Get your peaches peeled and sliced and in a bowl. You'll need about 6 cups total. If you want to save some work, you can even use canned peaches. I won't tell.

Toss them with 2/3 cup sugar, 1/2 cup coconut and 1 tsp. of ground ginger.

Place mixture into a deep dish pie plate or a 9x9 square baking dish and dot with 2 Tbsp. butter, cut into small pieces.

In a different bowl, combine all of your dry ingredients: 2 cups of flour, 2 tsp. baking powder, and 1/2 tsp. salt.

Cut in about 1/4 cup of butter  until the mixture looks like coarse crumbs. Then add in 1/2 cup of coconut, 1/3 cup of buttermilk, and 1 tsp. coconut extract.

Mix it all together, and then form it into a ball. Let it sit for about 5 minutes.

Roll out the ball until it's about an 8 inch circle and around 1/2 inch thick. It's okay if it's a little rough around the edges. Cobbler is not a real fancy thing.

Lay it on top of your fruit mixture. Here's where I made a little mistake....you should have about an inch between the crust and the edge of the pie pan for steam to escape. I didn't....and things got a little messy. Learn from my mistake people.

Brush the top of the crust with 1-2 Tbsp. of milk. (*tip* this not only helps the coconut stick to the crust, but it also makes it shiny and pretty. You can do this to pies as well). Top with 1/2 cup of coconut and throw it into a 400 degree preheated oven for about 25 minutes (or until a toothpick comes out clean).

Ta da! If you don't want your coconut to be this dark (mine definitely got a little crispy) you can cover it with foil for the first 15 minutes or so.

Serve with your favorite ice cream and enjoy!!!

~ Megan