Coconut Peach Crisp

Ripe peaches and sweet coconut under a buttery oat topping. Simple, summery, and exactly what my ice cream obsession has been waiting for.

The Only Thing I Want with Ice Cream: My Coconut Peach Crisp

My coconut peach crisp stacks soft, juicy peaches with shredded coconut and a buttery oat topping that bakes up golden and crisp. The ginger in the filling gives it a little extra nudge, and the coconut melts into the fruit as it cooks, adding a mellow tropical note without taking over.

I made sure the crisp topping is heavy on brown sugar and cinnamon so it comes out of the oven with plenty of crunch while the peaches underneath turn jammy and spoon-soft. That hot-cold, tender-crisp contrast makes me go back for “just one more bite” until the pan looks suspiciously empty.

Serving it warm so the ice cream melts into the edges and pools around the fruit is the way to go. Leftovers are rare, but if they happen, a cold scoop with coffee the next morning will make you wonder why breakfast doesn’t always look like this.

When Peaches and Coconut Show Off

• Peak summer in one bite – Juicy peaches, sweet coconut, and a buttery oat topping that’s got just the right crunch.
• The crisp topping everyone arm wrestles for – Brown sugar, cinnamon, and oats baked until golden and irresistible.
• No pastry skills required – Forget rolling dough. This is fruit, topping, and oven magic.
• Hot fruit, cold ice cream – The kind of melty bite that’s impossible to eat slowly.
• Keeps its charm cold – Leftover coconut peach crisp straight from the fridge is secretly one of the best breakfasts you’ll ever have.

Ingredients for Coconut Peach Crisp

Everything here is easy to find and make that hot fruit–cold ice cream magic happen.

• Peaches – The whole reason we’re here.
• Granulated sugar – Just enough to keep them sweet.
• Shredded sweetened coconut – Melts right into the fruit.
• Ground ginger – A quiet little upgrade.
• Cornstarch – Keeps the juices where they belong.
• Unsalted butter – Scattered so it finds every corner.
• Dark brown sugar – Deep, rich, and made for peaches.
• All-purpose flour – Gives the topping its crumbly bite.
• Old-fashioned oats – For that golden, crisp crunch.
• Butter – Pulls the topping together.
• Ground cinnamon – Warm spice in every spoonful.
• Table salt – The flavor sharpener.

How to Make a Peach Crisp with Oats and Coconut

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the oven and peaches)
  Heat the oven to 400°F (200°C). Peel, pit, and slice the peaches. Toss them with sugar, shredded coconut, and ginger until everything looks glossy.
• Step Two (thicken the filling)
  Stir the cornstarch with a tablespoon of cold water until smooth, then pour it over the peach mixture. It’s the little trick that keeps the juices from flooding the plate.
• Step Three (get it in the pan)
  Scoop the peach filling into a 9-inch (23 cm) deep-dish pie plate. Scatter the diced butter over the top so it melts into every corner while it bakes.
• Step Four (make the crisp topping)
  In another bowl, combine the dark brown sugar, flour, oats, softened butter, cinnamon, and salt. Use your hands and squish it together until it’s clumpy and the size of peas. This is where the magic starts.
• Step Five (bake)
  Spread the topping over the fruit and slide it onto the middle rack. Bake for about 30 minutes, until the juices are bubbling and the topping is golden. The aroma will tell you it’s ready before the timer does.
• Step Six (serve it up)
  Let it cool for 15 minutes so the filling can settle just enough to serve. Scoop it warm into bowls and add ice cream so it melts into the crisp. For a double peach whammy, serve it with a scoop of my fresh peach ice cream. Don’t even think about skipping that part.

Recipe Tips for Coconut Peach Crisp

Even a simple crisp gets better when you know a few tricks. These will make sure yours comes out golden, juicy, and exactly how you want it.

• Always peel the peaches – Score an “X” into the bottom, drop them into boiling water for 30 seconds, then plunge into ice water. The skins slip right off.
• Slice thickness matters – Too thin and they disappear, too thick and they take forever to soften. Aim for that sweet spot in between.
• Cold butter only – Soft butter in the topping gives you mush instead of crumble.
• Add a little crunch – Chopped pecans, walnuts, or almonds mix in easily with the topping.
• Other stone fruit works too – Nectarines, plums, or a mix of them with peaches are just as good. If you’re baking for someone who avoids gluten, my gluten free peach crisp keeps the same juicy fruit and crunchy topping without the wheat flour.
• Watch the edges – If they’re browning too fast before the middle’s done, tent with foil.
• Let it rest… briefly – Ten to fifteen minutes keeps the juices from running all over the plate.

Storing and Freezing Coconut Peach Crisp

This is one of those desserts that holds onto its flavor even after the day it’s baked.

• Room temp – If it’s getting eaten the same day, just cover it loosely once it’s cooled.
• Fridge – Cover tightly and refrigerate for up to 3 days. The topping softens a little but still tastes great.
• Reheat – Warm individual servings in the microwave or pop the whole dish back into a 350°F (175°C) oven for 10–15 minutes to revive the crunch.
• Freezing – Bake, cool completely, then wrap well and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven so the topping crisps again.

FAQ: Peach Crisp Questions, Answered

• Can I use frozen peaches for this crisp?
  You can. Let them thaw, pour off the extra liquid, and add an extra teaspoon (3 g) of cornstarch so you get a thick, jammy filling instead of peach soup. Or, if you’re working from canned peaches, my peach dump cake is the easiest way to turn them into dessert.
• Does coconut really go with peaches?
  It does. The coconut practically disappears into the fruit, leaving behind a toasty sweetness that makes the peaches taste like they’ve been on vacation.
• What’s the difference between a crisp and a crumble?
  Crisps have oats. Crumbles don’t. That’s it.
• Can I make this less sweet?
  Sure. Shave a couple tablespoons (25 g) off the sugar in the filling, but leave the topping as is. The brown sugar is what gives you that deep golden crunch you’re here for.

More Fruit Crisp Recipes

If this coconut peach crisp has you craving more, try these next:

• Fresh Cherry Berry Crisp – Cherries and raspberries.
• Butterscotch Apple Crisp – Caramel apple vibes.
• Old-Fashioned Blueberry Crisp with Oat Topping – Juicy blueberries, buttery oats.
• Cream Cheese Apple Crisp – Sweet apples, tangy cream cheese.
• Easy Apple Crisp – Spiced apples, golden oats.
• Crockpot Apple Crisp – Slow-cooked apples, crunchy top.

Proof That Summer Peaked in Your Baking Dish

Some desserts just feel like they’ve captured the best week of summer and locked it under a layer of crisp buttery oats. This is one of them. Peaches and coconut go jammy in the heat, the topping turns golden, and suddenly nothing else on the table matters.

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Print Recipe

5 from 14 votes

Coconut Peach Crisp

Coconut Peach Crisp combines juicy peaches, shredded coconut, and a golden oat topping for an easy summer dessert.

Prep Time20 minutes mins

Cook Time30 minutes mins

Resting Time15 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Keyword: coconut peach crisp, peach crisp with coconut, peach crisp with oats, peach dessert with coconut, peaches and coconut, summer fruit crisp

Servings: 8

Calories: 381kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• mixing bowls To combine ingredients.
• 9" pie plate (23 cm). To bake the crisp in.

Ingredients

Filling:

• 3 lbs (1.36 kg) ripe peaches, peeled peeled, pitted and sliced
• ⅔ cup (133 g) granulated sugar
• ¾ cup (56 g)shredded sweetened coconut
• 1 tsp (2 g) ground ginger
• 1 tbsp (8 g) cornstarch
• 2 tbsps (28 g) cold unsalted butter diced

Crisp Topping with Oats:

• ¾ cup (150 g) dark brown sugar
• ½ cup (60 g) all-purpose flour
• ½ cup (40 g) old-fashioned oats
• ⅓ cup (75 g) unsalted butter softened
• 1½ tsps (4 g) ground cinnamon
• ¼ tsp (1.5 g) table salt

Serving:

• vanilla ice cream (optional)

Instructions

• Preheat oven to 400°F (200°C).
• In a large bowl, combine peaches, granulated sugar, shredded coconut, and ground ginger.
  3 lbs (1.36 kg) ripe peaches, peeled, ⅔ cup (133 g) granulated sugar, ¾ cup (56 g)shredded sweetened coconut, 1 tsp (2 g) ground ginger
• In a small bowl, stir cornstarch with 1 tablespoon (15 ml) cold water until smooth. Add to peach mixture and toss to coat.
  1 tbsp (8 g) cornstarch
• Transfer peach mixture to a 9-inch (23 cm) deep-dish pie plate. Dot the top with diced butter.
  2 tbsps (28 g) cold unsalted butter
• In a medium bowl, combine dark brown sugar, all-purpose flour, oats, softened butter, cinnamon, and salt. Use your hands to mix until clumps form, about the size of peas.
  ¾ cup (150 g) dark brown sugar, ½ cup (60 g) all-purpose flour, ½ cup (40 g) old-fashioned oats, ⅓ cup (75 g) unsalted butter, 1½ tsps (4 g) ground cinnamon, ¼ tsp (1.5 g) table salt
• Sprinkle topping evenly over the peaches.
• Bake on the middle rack for 30 minutes, or until the topping is golden and juices are bubbling.
• Let cool for 15 minutes before serving. Serve warm with ice cream if desired.
  vanilla ice cream

Video

Notes

• Use ripe but firm peaches for the best flavor and texture.
• If your peaches are very sweet, you can reduce the sugar in the filling slightly.
• Frozen peaches work - thaw and drain before using.
• Lightly toast the coconut for a deeper flavor before mixing it in.
• Swap in nectarines, plums, or a mix of stone fruit if you like.

 

For optimal outcomes when making this coconut peach crisp, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Coconut Peach Crisp

Amount Per Serving (206 g)

Calories 381 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 27mg9%

Sodium 152mg7%

Potassium 338mg10%

Carbohydrates 60g20%

Fiber 4g17%

Sugar 44g49%

Protein 3g6%

Vitamin A 603IU12%

Vitamin C 9mg11%

Calcium 37mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Coconut Peach Crisp? I’d love to hear how it turned out — leave a comment below and let me know.

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