Baked Peaches with Coconut Crumble

Summer / Spring / Bake / Coconut Oil / Dairy Free / Dessert / Erin Chapman / Vegetarian /



Almost any fruit can be used for this tasty coconut crumble. Add atop muffins, pies or anything in need of a tasty boost!


65 minutes


Serves: 6 to 8


1/2 cup LouAna® 100% Pure Coconut Oil, liquified
3/4 cup flour
1/3 cup brown sugar
1/3 cup sugar
3/4 cup rolled oats
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup sliced almonds
Pinch of salt

7 to 9 large ripe peaches
3 tablespoons brown sugar
2 tablespoons flour
1 teaspoon lemon juice, freshly squeezed
1/4 teaspoon ground ginger
1 1/2 cups fresh blueberries or blackberries (optional)


Liquefy the coconut oil by quickly melting in a saucepan over low. Remove from heat and set aside to cool.

In a large bowl, combine all the Topping ingredients. Drizzle in the coconut oil and mix and press together so clumps form. Set aside.

Preheat the oven to 350 degrees F.

Peel the peaches (or fruit of your choice), cut into thick slices and place in a large bowl.

Add the sugar, brown sugar, flour, lemon juice and ground ginger. Stir well to coat the peaches. If you’re including berries, gently stir them in.

Pour the fruit mixture into an approx. 8-inch square baking dish. Sprinkle the prepared topping over the fruit, covering it completely.

Bake for 45 to 50 minutes, or until the top is golden brown and the fruit begins to bubble. Tent with foil, if the topping is browning too quickly during baking.

Let cool and serve warm or at room temperature.

Tip: Feel free to use your choice of peaches, apples, pears, cherries, berries—any stone fruit that’s in season!

Baked Peaches Recipe photo credit: Erin Chapman



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