Fresh Peaches? Perfect… I have some too.
Fruit desserts are perfect in the summer. Naturally sweet and satisfying.
At a weekend Farmer’s Market in Missouri, I picked up a local magazine featuring local foods and recipes. I was inspired by a Peach Crumble that used coconut and almonds in the topping. I love fruit crisps because they are simple, sweet, and I’ve always loved that crumble topping.
Crumbles are SO easy to make because there is no pie crust to worry about. Just toss sliced fresh fruit into a baking dish. You can use any fruit combination you want. Peaches and blueberries, raspberries, cherries, or nectarines.
The great thing about crumbles is you can play around with the ingredients! I used peaches and topped with the mixture or sugar, whole wheat flour and oats.
I make them in small ramekins for individual sized portions. You can also bake this recipe it in one baking dish. Great for your Fouth of July celebration!
Peach and Coconut Crumble
- 2 pounds peaches, sliced
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- ¾ cup whole wheat flour (or all-purpose flour)
- ¼ cup sugar
- ¼-½ cup brown sugar
- ½ cup oatmeal
- ½ cup sliced almonds
- 1/3 cup shredded coconut
- 1/4-1/2 tsp cinnamon (optional)
- ¼ tsp. salt
- 1 stick cold unsalted butter, cut into ½ inch cubes
- Preheat oven to 425 degrees
- Toss fruit with the extracts in a bowl
- Make Topping: Pulse flour, sugars, oats, almonds, coconut, salt in a food processor until nuts and coconut are chopped. Add COLD butter and pulse until the mixture begins to clump.
- Spread fruit into baking dish, 9 inch diameter, or use small ramekins for individual portions. Sprinkle topping over it.
- Bake until fruit is tender and topping is golden brown. About 25-30 minutes. Serve warm with ice cream or whipped cream
I serve this warm and topped with a scoop of vanilla frozen yogurt. It will be a hit at your summer barbecue.