Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream

To peel the peaches, blanch in boiling water for 1 minute; then plunge into cold water. The skins should slip off easily.

Yield: 16 servings (serving size: 1 piece cobbler and 1/4 cup ice cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 26%
  • Fat: 9g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.1g
  • Carbohydrate: 52.9g
  • Fiber: 3.1g
  • Cholesterol: 44mg
  • Iron: 1.5mg
  • Sodium: 242mg
  • Calcium: 145mg

Ingredients

  • Ice cream:
  • 4 cups vanilla low-fat ice cream
  • 1/4 cup bourbon
  • 1/4 cup chopped pecans, toasted
  • Crust:
  • 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
  • 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

  1. To prepare ice cream, combine first 3 ingredients in a bowl; cover and freeze at least 3 hours.
  2. 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.
  3. Preheat oven to 350°.
  4. 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.
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