Tuesday, August 10, 2010
Coconut Peach Cobbler
Here's what you'll need:
Place mixture into a deep dish pie plate or a 9x9 square baking dish and dot with 2 Tbsp. butter, cut into small pieces.
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.
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.
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!!!