Coconut Joe's Beachy Peachy Cobbler

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Featured Recipe

Created by recipes

28-6 Winter Issue
Quick Bites

We asked Randy Byon of Izumo Sushi to create a Bakersfield Magazine Roll for this issue’s Quick Bites with Local Flavor and, after putting on his thinking cap, he happily obliged.

Description

25-1 Spring Issue
Quick Bites

Always on the look-out for a locally grown treat, we at Bakersfield Magazine asked Joe Coughlin, owner of Coconut Joe’s Island Grill House to create a recipe exclusively for our magazine readers.

Ingredients

1 can (10 oz.) sliced peaches in heavy syrup
2 C all purpose flour
2 tbs. corn starch
2 C crushed toasted almonds
3 C light brown sugar
1 tbs. cinnamon
1 tsp. salt
1 C melted butter

Methods/steps

Drain peaches, reserving syrup. Pour peaches into a 1/2 x 2 inch steam table pan.
Pour 1 cup of syrup over peaches. Sprinkle corn starch over peaches, evenly distributing.
In a large mixing bowl, combine flour, almonds, sugar, cinnamon, salt, and melted butter.
Mix with a spoon until it resembles course meal. Continue mixing by hand until all products are completely incorporated.
Layer topping evenly over peaches. Bake at 350 degrees until topping is golden brown and edges are bubbling.
Allow to cool before serving in bowls.
Add a scoop of vanilla ice cream for a real after-the-beach treat!.