Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs peaches, pitted and sliced
  • 7 tablespoons sugar
  • 1 tablespoon flour
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup shredded sweetened coconut
  • 3/4 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 teaspoons sugar, divided
  • 2 tablespoons cold butter, cut into small pieces
  • 1/2 cup shredded sweetened coconut
  • 1/2 – 3/4 cup buttermilk

Instruction

  • Combine the peaches with the sugar, flour, lemon juice, almond extract, coconut extract and coconut in a 2 quart baking dish. Stir to coat, then let sit until the peaches have started to release their juices, about 30 minutes.
  • Preheat the oven to 400F.
  • In a bowl, sift together the flour, baking powder, baking soda, salt and 3 teaspoons of the sugar. Cut in the butter with a pastry cutter or a fork until it resembles coarse crumbs. Stir in the coconut. Add in 1/2 cup of the buttermilk and stir just until moistened – do not overmix. Add more buttermilk if the mixture is too dry.
  • Drop rounded tablespoons of the topping over the peaches. Sprinkle the remaining 2 teaspoons of sugar over the top.
  • Bake until the fruit is tender and the top is lightly browned, about 30 minutes. Serve warm or cold.