Coconut Peach Crumble

Recipe by:

"I'm in "new recipe mode" after finding 3 very tempting recipes at the noblepigdotcom site. This is the 1st to be entered & is credited to Cathy who pays homage to fresh peaches (my most-favored seasonal fruit). Times were not given, so have been estimated by me & do not include cooling time. ENJOY!"

Recipe: #28163       September 16, 2017



Original recipe yields 8 servings
OK
  • FOR PEACH FILLING
  • FOR CRUMBLE TOPPING

Nutritional

  • Serving Size: 1 (251 g)
  • Calories 413.2
  • Total Fat - 14.3 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 29 mg
  • Sodium - 199 mg
  • Total Carbohydrate - 69.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 55.6 g
  • Protein - 3.2 g
  • Calcium - 18.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 78.8 mg
  • Thiamin - 0 mg

8
Servings
15-20m
Prep Time
30m
Cook Time
45m
Ready In
 

Step 1

Preheat oven to 400F.

Step 2

Toss peaches w/sugar, coconut & ginger.

Step 3

In a sml bowl, combine cornstarch w/1 tbsp cold water. Stir until dissolved & toss w/the peach mixture. Place fruit in a 9-in deep-dish pie plate. Dot w/butter & set aside.

Step 4

In a med bowl, combine all ingredients for the crumble topping & squish together w/your hands until it's the size of peas. Sprinkle atop the fruit mixture in the pie plate.

Step 5

Bake crumble on the middle rack of the oven for 30 min. Juices should be bubbling.

Step 6

Cool 15 min & serve w/ice cream if desired. (How could that not be "desired"?)

Tips & Variations


  • No special items are required.

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