~ Frugal Living NW
FILLING
2/3 c. brown sugar
1 T. cornstarch
1/2 c. coconut
1/2 t. cinnamon or ginger
3 lb. peaches, peeled, pitted, and sliced (about 6 cups)
2 T. butter, diced
TOPPING
2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c shortening or butter
1 c. coconut, divided
3/4 c. buttermilk or milk
1 t. vanilla
2 T. milk
Preheat oven to 400 degrees.
FILLING
TOPPING
2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c shortening or butter
1 c. coconut, divided
3/4 c. buttermilk or milk
1 t. vanilla
2 T. milk
Preheat oven to 400 degrees.
FILLING
In a medium bowl, combine brown sugar, cornstarch, coconut, and cinnamon or ginger. Add sliced peaches and stir gently to combine. Place in a 9-inch pie pan or square baking dish. Dot with butter.
TOPPING
In a medium bowl, combine flour, baking powder, and salt. Cut the shortening or butter into the dry ingredients until the mixture is crumbly. Stir in 1/2 cup coconut, buttermilk or milk, and vanilla. Lightly knead until thoroughly combined.
Form the dough into a ball on a lightly floured surface, then roll or pat into an 8-inch circle or square, about 1/2-inch thick. Place the dough over the filling, leaving a bit of space around the edges for steam to escape. Brush the top with 2 tablespoons of milk.
Bake 30 minutes, remove and sprinkle remaining 1/2 cup coconut over the topping, then bake 10-15 minutes more or until golden brown.
Notes: I don't use butter in the filling. Our sprinkling of coconut is perfectly toasted after about five minutes, so I let the cobbler bake longer before adding it.
TOPPING
In a medium bowl, combine flour, baking powder, and salt. Cut the shortening or butter into the dry ingredients until the mixture is crumbly. Stir in 1/2 cup coconut, buttermilk or milk, and vanilla. Lightly knead until thoroughly combined.
Form the dough into a ball on a lightly floured surface, then roll or pat into an 8-inch circle or square, about 1/2-inch thick. Place the dough over the filling, leaving a bit of space around the edges for steam to escape. Brush the top with 2 tablespoons of milk.
Bake 30 minutes, remove and sprinkle remaining 1/2 cup coconut over the topping, then bake 10-15 minutes more or until golden brown.
Notes: I don't use butter in the filling. Our sprinkling of coconut is perfectly toasted after about five minutes, so I let the cobbler bake longer before adding it.
2 comments:
Made this last night (told you I love coconut!) and it was FABULOUS! One question-- I see buttermilk in the directions, but not the ingredients? Did I miss something? I ended up using whole milk soured w lemon, and added more than the called for couple of tablespoons to get the dough consistency. It still turned out yummy!
Heather - I'm happy about two things. One, that you liked it. Isn't it good?! Two, that you let me know I left something completely out of the ingredient list. Ay yi yi. There should have been 3/4 cup of buttermilk in the topping mixture, then a little bit of regular milk brushed on top. Off to fix it!
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