There are a handful of summer desserts that I look forward to all year, like S’mores and Berry Crisp and Strawberry Shortcake…and of course Cobbler. Blackberry and Peach Cobblers are my favorite kind.
But not just me, cobbler is a favorite for lots of people in my family. So a few weeks ago when I hosted Sunday dinner at my house, I thought I would switch up traditional peach cobbler with some coconut and almond to give it a twist. Turns out peaches go quite nicely with coconut and almond.
The cobbler topping is flakey and buttery and filled with shredded coconut and thick coconut cream to keep it tender. When you drizzle melted butter over the whole thing, and bake it until the sweet juicy peaches are bubbling…. Well, I am sure you can imagine. I served it hot with scoops of vanilla ice cream, but I imagine that coconut sorbet or cinnamon ice cream would be so good too…
To make this Peach Coconut Almond Cobbler, this is what you do:
Preheat the oven to 350 degrees. In a 9×13” pan, add all of the sliced peaches.
In the bowl of a food processor add the flour, almond meal, sugar, coconut and salt and pulse together. Pulse the butter into the dry ingredients.
Add the coconut cream and pulse until the dough comes together.
Clump the cobbler topping together with your fingers and gently top the peaches with it.
Sprinkle the almonds over the top and drizzle the melted butter over the top of the cobbler.
Bake the cobbler at 350 degrees for 60 minutes until the peaches are bubbling and the cobbler is golden.
Recipe: Peach Coconut Almond Cobbler
Ingredients
- 8 cups peaches, sliced
- 2 cups flour
- 1 cup almond meal
- 3 tablespoons sugar
- ½ cup shredded sweetened coconut
- ½ teaspoon salt
- ½ cup butter
- ¼ cup coconut cream
- 4 tablespoon melted butter
Instructions
- Preheat the oven to 350 degrees.
- In a 9×13” pan, add all of the sliced peaches.
- In the bowl of a food processor add the flour, almond meal, sugar, coconut and salt and pulse together.
- Pulse the butter into the dry ingredients.
- Add the coconut cream and pulse until the dough comes together.
- Clump the cobbler topping together with your fingers and gently top the peaches with it. Drizzle the melted butter over the top of the cobbler.
- Bake the cobbler at 350 degrees for 60 minutes until the peaches are bubbling and the cobbler is golden.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 12
Peach cobbler is one of my favorite treats!! This looks lovely!
Looks so darn good!! I am loving peach everything right now!
LOVE the topping! This is gorgeous!
I 3> that you don’t peel them first! I hate peeling peaches!
Will definitely have to try the peach-almond-coconut flavor combo.
One of my favorite desserts! So summery and perfect!
That is just lovely!! Thank you for not peeling the peaches! I never understand why recipes insist that you do that!
Cobblers and crumbles are one of my favorite things about summer! What better way to stuff your face with all the peaches at once? This looks so delicious!
That looks so good and I really like the coconut and almond combo in there!
I want this for dessert every day!
Looks SO yummy! I can just imagine how amazing it tastes!
Wow! This cobbler looks delicious! Being from the Peach State, I’ve gotta try this recipe. Great photos and post!
Major wow!
Love this rustic dessert!
Cobbler is my favorite thing ever, especially peach cobbler.
Mmmm peach cobbler. This brings back memories of my southern aunt’s peach cobbler. One of my all time favorites. I must try this soon!
I am loving all of the peach desserts that are popping up. Peach crisp has always been one of my favorites to make in the summer. I’ve never tried a cobbler. Maybe now is the time.
Just lovely, Heather! Love that you used almond meal/flour, coconut and coconut cream in the biscuit cobbler topping. Mmm!
Heather, this recipe looks SO DELICIOUS! I’m really excited to try making this tonight, since I had planned to make a peach crumble, anyway, and now I’d rather try this instead =) I have peaches and shredded coconut on hand. Unfortunately, I don’t have almond meal or coconut cream, though. Do you think it would work just as well if I substituted more white flour in place of the almond meal, and regular milk (lowfat) for the coconut cream? Thanks so much for your help, and for your amazing recipes! =)
Yasmine- I would sub 2/3 the amount of flour for the almond meal and then sub in butter or crisco for the coconut cream in place of milk! Should be delicious!
Thankyou SO much for the quick reply, Heather! I’m on the train heading home from work now, and still so excited to try this recipe tonight! =)))
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