Coconut Oil Peach Crisp
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Author: as easy as apple pie
Course: Dessert

Coconut Oil Peach Crisp - Fresh, juicy peaches are topped with a crunchy oat streusel to create a crowd pleaser summer dessert. It’s perfect with a scoop of vanilla ice cream or a dollop of whipped cream.

  • Filling:
  • 1.125 Kg (5 cups, about 5 peaches) sliced peaches
  • 30 grams (1/4 cup) all-purpose flour
  • 75 grams (1/3 cup) light brown sugar
  • 1 teaspoon vanilla extract
  • Topping:
  • 165 grams (3/4 cup) light brown sugar
  • 80 grams (2/3 cup) all-purpose flour
  • 65 grams (2/3 cup) old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 3 1/2 tablespoons coconut oil
  • Optional: vanilla ice cream or whipped cream for serving
  1. Preheat the oven to 175 degrees C (350 degrees F) and lightly grease an 8 inch / 20 cm (round or square) baking dish with coconut oil. Set aside.
  2. In a large bowl, gently toss the peaches with the flour, sugar and vanilla extract. Set aside.
  3. Place all the topping ingredients in a large bowl, and mix until everything is evenly distributed.
  4. Transfer the peach filling to the prepared baking dish, sprinkle the crumble over the top and bake for about 40-45 minutes or until the topping is golden brown and the fruit is bubbling.
  5. Remove from the oven, place on a wire rack, and allow to cool slightly before serving.
  6. Serve warm, with vanilla ice cream or whipped cream.
  7. Enjoy!

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Calories: 230, Fat: 5.5g, Saturated Fat: 4.2g, Sodium: 7mg, Carbohydrates: 44.4g, Fiber: 2.2g, Sugar: 30.5g, Protein: 2.8g

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