Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream

recipe
Best Pie/Cobbler. Three desserts in one, this combines a cookie-style crust, sweet peach cobbler filling, and ice cream for one delicious dish. We love it because you can make all the components ahead and assemble at the last minute. --Recipe by Jill Melton (September 1999)

Yield:

16 servings (serving size: 1 piece cobbler and 1/4 cup bourbon-pecan ice cream)

Recipe from

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

Ingredients

Ice cream:
4 cups vanilla low-fat ice cream, softened
1/4 cup chopped pecans, toasted
1/4 cup bourbon
Crust:
2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup flaked sweetened coconut, toasted
6 tablespoons chilled butter, cut into small pieces
1/2 cup evaporated fat-free milk
2 large egg yolks
Filling:
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

Preparation

To prepare ice cream, combine vanilla ice cream, chopped pecans, and bourbon in a bowl; cover and freeze mixture for at least 3 hours.

To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3 tablespoons granulated sugar, baking powder, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add coconut and butter; 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. Gently press mixture 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, into a 14 x 10-inch rectangle.

Preheat oven to 350°.

To prepare filling, combine sliced peeled 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 the remaining sheet of plastic wrap; brush dough with reserved milk mixture. Cut 6 (2-inch) slits in dough, and 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 bourbon-pecan ice cream.

Note:

Jill Melton,

September 2007
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