Coconut Peach Crumble

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.

Course Dessert

Cuisine American

Keyword Coconut Peach Crumble

Prep Time 15

Cook Time 30

Resting Time 15

Total Time 45

Servings people

Calories 303kcal

Author Cathy Pollak

Ingredients

Filling:

3 lbs (6 cups) ripe peaches, peeled, pitted and sliced
2/3 cup granulated sugar
3/4 cup shredded, sweetened coconut
1 teaspoon ground ginger
1 tbsp cornstarch
2 tbsps cold, unsalted butter, diced

Crumble Topping:

3/4 cup dark brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup butter, softened
1-1/2 teaspoons ground cinnamon
1/4 teaspoon table salt

Instructions

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.

Video

Notes

Nutritional information does not include vanilla ice cream.

Nutrition