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Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream

Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream

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)

Cooking Light SEPTEMBER 2007

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

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.

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
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Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream recipe

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