Peach Macaroon Cobbler

Ingredients

• 2 29-ounces cans peach slices, drained
• 1 Tablespoon cornstarch
• 2 Tablespoons lemon juice
• 2 Tablespoons butter, cut into small pieces
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, slightly beaten
• 2 Tablespoons butter, melted
• 1/2 teaspoon vanilla
• 3/4 cup flaked coconut
• 1 cup whipping cream
• 2 Tablespoons powdered sugar

Directions

1. Preheat oven to 375 degrees F. For filling, in a
large bowl combine drained peaches, cornstarch,
and lemon juice; toss well. Pour into a 2-quart
square baking dish. Dot with the 2 tablespoons
butter. Bake for 20 minutes or until bubbly.

2. Meanwhile, for topping, in a medium bowl com-
bine flour, granulated sugar, baking powder, and
salt. Add egg, melted butter, and vanilla; stir well.
Fold in 1/4 cup of the coconut. Dollop topping over
filling. Sprinkle with remaining coconut. Bake for
35 minutes; cover with foil after 20 minutes to pre-
vent overbrowning. Cool 30 minutes.

3. In a chilled bowl combine cream and powdered
sugar; beat on medium-high speed until soft peaks
form. Serve warm cobbler with whipped cream.
Makes 8 servings.