Anytime Peach Coconut Cobbler

I love frozen foods.

Seriously.

I love the convenience.

I could fill my cart to the brim with frozen broccoli, cauliflower, spinach, butternut squash, blueberries, raspberries, cherries, strawberries, peaches...

Frozen veggies and fruits are frozen at the peak of their freshness, so you're guaranteed great flavor. Unless, of course, you've had the bag sitting in your freezer for 2 years. Not so tasty.

I love it when I buy stuff at the grocery store because I have a coupon or it's ridiculously cheap, cram it in the freezer, and forget about it. It's almost like Christmas when I go shopping in my own freezer and discover the delightfullness hidden inside.


I discovered that I had purchased two bags of frozen peaches. I guess maybe I bought them to make breakfast smoothies? I don't know. I had no idea what I was thinking when I bought them. All I know is I found two bags of frozen peaches, it was a cool and breezy morning, and I was ready to turn the oven on.

I ran through a list of what would go well with peaches that I might have on hand. I remembered some toasted coconut that I had left over from a dessert that I had made a month ago. Peaches? Coconut? Yup. That works for me! Here's what I tossed together...


Anytime Peach Coconut Cobbler

Filling:
2 16oz bags frozen peaches
1 lime, zested and juiced
2 Tbls dark brown sugar
1/2 tsp corn starch

Crust:
1 cup whole wheat flour
1/4 cup toasted coconut
1 Tbls brown sugar
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
2 Tbls shortening
1/2 cup milk
1/2 tsp coconut extract


Preheat oven to 375 degrees

Make the Filling:
In a large saucepan, combine the peaches, lime zest and juice, and brown sugar (I like my filling on the tart side; if you'd like yours sweeter, by all means add more sugar). Cook over medium heat until the mixture is hot and bubbly - about 10 minutes. Mix the cornstarch with a little bit of water and pour into peach mixture. Let boil for one minute and remove from heat.

Make the Crust:
In a medium bowl, combine the whole wheat flour, toasted coconut, brown sugar, baking powder, salt, and cinnamon. Cut in the shortening until mixture looks like fine crumbs and holds together when squished in your hand. In a small bowl, stir the coconut extract into the milk. Pour milk mixture over flour mixture; stir until combined.

Let's Make It Happen:
Pour the hot peach filling in to a 2 quart dish. Drop large spoonfuls of the crust over the hot peach. Pop in the oven and bake for 25-30 minutes until the crust is brown. Try not to eat it all at once, OK?