Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream

Cooking Light
To peel the peaches, blanch in boiling water for 1 minute; then plunge into cold water. The skins should slip off easily.
16 servings (serving size: 1 piece cobbler and 1/4 cup ice cream)


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Ice cream:
4 cups vanilla low-fat ice cream
1/4 cup bourbon
1/4 cup chopped pecans, toasted
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup flaked sweetened coconut, toasted
6 tablespoons chilled butter or stick margarine, cut into small pieces
1/2 cup evaporated fat-free milk
2 large egg yolks
11 cups sliced peeled peaches (about 4 pounds)
1 cup packed brown sugar
6 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
Dash of salt
Cooking spray
1 tablespoon granulated sugar


To prepare ice cream, combine first 3 ingredients in a bowl; cover and freeze at least 3 hours.

To prepare crust, lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, 3 tablespoons granulated sugar, baking powder, and 1/4 teaspoon salt in a food processor, and pulse 2 times or until blended. Add coconut and butter, and pulse 10 times or until mixture resembles coarse meal. Combine milk and egg yolks. Remove 1 tablespoon milk mixture; set aside. With processor on, slowly pour remaining milk mixture through food chute; pulse 5 times or just until blended. Press mixture gently into a 6-inch square on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for at least 30 minutes. Roll dough, still covered, to a 14 x 10-inch rectangle.

Preheat oven to 350°.

To prepare filling, combine peaches, brown sugar, 6 tablespoons flour, nutmeg, and dash of salt in a large bowl; spoon into a 13- x 9-inch baking dish coated with cooking spray. Remove one sheet of plastic wrap from dough; place dough on peach mixture, pressing to edge of dish. Remove remaining sheet of plastic wrap; brush dough with reserved milk mixture. Cut 6 (2-inch) slits in dough; sprinkle with 1 tablespoon granulated sugar. Bake at 350° for 35 minutes or until golden. Let stand 30 minutes on a wire rack. Serve with ice cream.

Created date

September 1999

Nutritional Information

Calories 310
Caloriesfromfat 26 %
Fat 9 g
Satfat 4.8 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 5.1 g
Carbohydrate 52.9 g
Fiber 3.1 g
Cholesterol 44 mg
Iron 1.5 mg
Sodium 242 mg
Calcium 145 mg