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.
1.125Kg (5 cups, about 5 peaches)sliced peaches
30grams (1/4 cup)all-purpose flour
75grams (1/3 cup)light brown sugar
165grams (3/4 cup)light brown sugar
80grams (2/3 cup)all-purpose flour
65grams (2/3 cup)old-fashioned rolled oats
3 1/2tablespoonscoconut oil
Optional: vanilla ice cream or whipped cream for serving
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.
In a large bowl, gently toss the peaches with the flour, sugar and vanilla extract. Set aside.
Place all the topping ingredients in a large bowl, and mix until everything is evenly distributed.
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.
Remove from the oven, place on a wire rack, and allow to cool slightly before serving.
Serve warm, with vanilla ice cream or whipped cream.