Coconut Peach Crisp

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

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

Prep Time 20

Cook Time 30

Resting Time 15

Total Time 1 5

Servings

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.

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Nutrition