Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream
Best Pie/Cobbler. Three desserts in one, this combines a cookie-style crust, sweet peach 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 Ready in 45 minutes
9 people trying soon
Verified by SunnyJF
|4 cupsvanilla low-fat ice cream; softened|
|1/4 cupchopped pecans; toasted|
|2 cupsall-purpose flour; (about 9 ounces)|
|3 tablespoonsgranulated sugar|
|1 tablespoonbaking powder|
|1/2 cupflaked sweetened coconut; toasted|
|6 tablespoonschilled butter; cut into small pieces|
|1/2 cupevaporated fat-free milk|
|2 largeegg yolks|
|11 cupssliced peeled peaches; (about 4 pounds)|
|1 cuppacked brown sugar|
|6 tablespoonsall-purpose flour|
|1/4 teaspoonground nutmeg|
|1 tablespoongranulated sugar|
Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream 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(F).
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(F) for 35 minutes or until golden. Let stand 30 minutes on a wire rack. Serve with bourbon-pecan ice cream.
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