Coconut Peach Crumble
Recipe: #28163
September 16, 2017
Categories: Desserts, Oats, Coconut, Peach, Southern, Brunch Potluck, Oven Bake, No Eggs, Vegetarian, Cobblers/Tarts, Kosher Dairy, more
"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!"
Ingredients
- FOR PEACH FILLING
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- FOR CRUMBLE TOPPING
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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
Step by Step Method
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
- No special items are required.