Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream

By VegasBartender

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.

Jill Melton, Cooking Light

SEPTEMBER 2007

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

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

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.