Take advantage of the season’s sweetest and ripest fruit with this Coconut Peach Crumble. And don’t forget that scoop of vanilla bean ice cream on top.
Keyword Coconut Peach Crumble
Prep Time 15minutes
Cook Time 30minutes
Resting Time 15minutes
Total Time 45minutes
3lbs (6 cups)ripe peaches, peeled, pitted and sliced
3/4 cupshredded, sweetened coconut
2tbspscold, unsalted butter, diced
3/4cupdark brown sugar
1/2 cupall-purpose flour
1/2 cupold-fashioned oats
1-1/2 teaspoonsground cinnamon
Preheat oven to 400 degrees F.
Toss peaches with sugar, coconut and ginger. In a small bowl combine cornstarch with 1 Tablespoon cold water; stir until dissolved and toss with peach mixture. Place fruit in a 9-inch deep-dish pie plate. Dot with butter.
In a medium bowl, combine all ingredients for the crumble topping and squish together with your hands until it's the size of peas. Sprinkle on the fruit mixture in the pie pan.
Bake crumble on the middle rack of the oven for 30 minutes. Juices should be bubbling.
Cool 15 minutes and serve with ice cream if desired.
Nutritional information does not include vanilla ice cream.