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Breakfast Baking

Peach and Coconut Crumble

By Beginnerbakes Editorial TeamPublished Sep 29, 2026
Modern American 70 mins Beginner-friendlyEasySummer BakingFruit

Fresh peaches bake beneath a golden oat and coconut crumble sweetened with maple syrup. Make this spoonable fruit dessert in an 8-inch square dish and let it rest before serving.

Peach and Coconut Crumble
Prep 15 min
Cook 40 min
Total 70 min
Servings 6
Difficulty easy
Cuisine Modern American

Recipe Details

Prep15 min
Cook40 min
Total70 min
Servings6
Difficultyeasy
CuisineModern American
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Ingredients

Servings 6
  • 4 cups fresh peaches, pitted and cut into 1/2-inch slices; measure after preparation (filling)
  • 1 tablespoon pure maple syrup (filling)
  • 1 tablespoon lemon juice (filling)
  • 1 teaspoon vanilla extract (filling)
  • 1 tablespoon cornstarch (filling)
  • 1 cup old-fashioned rolled oats (topping)
  • 1/2 cup all-purpose flour, spooned into the cup and leveled (topping)
  • 1/4 cup unsweetened shredded coconut (topping)
  • 1/2 teaspoon ground cinnamon (topping)
  • 1/4 teaspoon fine salt (topping)
  • 1/4 cup coconut oil, measured melted (topping)
  • 1/4 cup pure maple syrup (topping)
  • 1 teaspoon coconut oil (greasing the dish)

Instructions

  1. Heat a conventional oven to 350 degrees F (175 degrees C). Coat an 8 x 8-inch baking dish, at least 2 inches deep, with the 1 teaspoon coconut oil reserved for greasing.
  2. Combine the prepared peaches with the filling maple syrup, lemon juice, vanilla and cornstarch. Turn the slices until no dry starch remains, then spread the fruit and its juices in the dish.
  3. In a second bowl, stir the oats, all-purpose flour, shredded coconut, cinnamon and salt together.
  4. Mix in the melted coconut oil and the topping maple syrup. Stir until the dry ingredients are moistened and small clusters form.
  5. Scatter the topping over the fruit without pressing it into a solid layer.
  6. Bake for about 35-40 minutes, until the peaches are tender, the juices bubble near the center and the topping is golden. If the coconut browns before the filling bubbles, loosely cover with foil and continue baking until the filling is ready.
  7. Rest for 15 minutes before dividing into 6 portions. The filling should be spoonable, not firm enough to slice.

Recipe Notes

Measure the peaches after removing the pits and slicing. Use level US cup and spoon measures, old-fashioned rolled oats and unsweetened shredded coconut. Spoon the all-purpose flour into the measuring cup and level it; do not substitute coconut flour. The estimated 70-minute total includes a 15-minute rest. Fruit ripeness and ovens vary, so use the bubbling filling and tender fruit as well as the timer.

Frequently Asked Questions

Do I need to peel the peaches?
Peeling is optional. Wash the peaches, remove the pits and slice them evenly; measure 4 cups after preparing them.
Can I use coconut flour instead of all-purpose flour?
No. Coconut flour absorbs much more liquid and is not a direct replacement in this topping.
Why is my crumble still juicy?
Peaches vary in juiciness. Let the filling bubble near the center during baking, then rest it for 15 minutes. This is a spoonable fruit dessert, not a firm slice.

Storage and Reheating

Refrigerate leftovers in a covered, shallow container within 2 hours of baking, or within 1 hour when the room is above 90 degrees F (32 degrees C). Keep at 40 degrees F (4 degrees C) or below and use within 3-4 days. Reheat individual portions in the microwave, or in an oven-safe dish at 325 degrees F (165 degrees C), until the center reaches 165 degrees F (74 degrees C). The topping softens during storage; oven reheating helps it dry out again.

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