Coconut Peach Cobbler recipe
Just a few weeks ago, I was talking a big game about how I was going to take a break this summer from picking, canning, or even thinking about large amounts of produce.
I made it to August until I buckled under the pressure. The peaches & tomatoes made me do it (reading Farmer Boy to my kids right now didn’t help, either)! So this past weekend I hauled out the strainer to make applesauce, the canner to can peaches, and the baking pans to make marinara sauce.
The floors were sticky and the house was destroyed, but it didn’t matter. I just felt this deep satisfaction that comes with jars cooling on the countertop and fruit ripening on the table. This is August. Hot, sticky, productive August.
By the time I got to the bottom of the peach boxes, I was tired of stuffing fruit into jars and sliding containers into the freezer. When this recipe from a 2009 issue of Cuisine at Home fell out of my recipe binder, it was fate. Those last few peaches baked up into a beautiful cobbler.
I love cobbler recipes like this, where the sweet syrupy filling is balanced by a crunchy, buttery biscuit topping. The coconut is just an added bonus that always gets along nicely with the peaches. Topped with a scoop of ice cream or dollop of whipped cream? Perfection.
So ignore those sticky floors and piles of laundry. It’s August. Have yourself some cobbler.
Coconut Peach Cobbler
adapted from a Cuisine at Home recipe
3 lb. peaches, peeled, sliced, and pitted (6 c.)
2/3 c. brown sugar
1 T. cornstarch
1/2 c. shredded coconut
1/2 t. ground cinnamon or ground ginger
2 T. unsalted butter, diced
2 c. all-purpose flour
2 t. baking powder
1/4 c. shortening or unsalted butter
1 c. shredded coconut, divided
3/4 c. milk or buttermilk
1 t. vanilla extract
2 T. milk
- Preheat oven to 400-degrees.
- In a medium bowl, combine the sugar, cornstach, coconut, and ginger or cinnamon. Add the sliced peaches and toss gently to combine. Place the fruit in a 9″ pie plate or square baking dish. Dot with butter.
- In the same bowl, combine flour, baking powder, and salt. Using a pastry blender or forks, cut the shortening or butter until the pieces are small and the mixture is crumbly. Stir in 1/2 cup of coconut, buttermilk, and vanilla extract. Lightly knead mixture until all ingredients are evenly incorporated.
- Form the dough into a ball on a lightly floured surface. Roll and pat dough into a rough 8″ circle or square, about 1/2″ thick. Carefully lay the dough over the peach filling, leaving space around the edge for steam to escape. Brush the top with milk.
- Bake cobbler for 30 minutes. Scatter the remaining 1/2 cup of coconut over the biscuit topping. Bake until golden brown, 10-15 more minutes.
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