Coconut-Almond Peach Crisp

Seeing peaches at the grocery store is one of the ways you know summer is finally here! (well, that and the 90°F+ weather…) A great way to celebrate the season is by making delicious peach crisps. Biting into a spoonful of fresh-baked peach crisp creates a party in your mouth—the warm, sweet peaches, crispy streusel topping, and cold vanilla ice cream awaken and delight the senses!

Baked peaches with a hint of cinnamon are amazing on their own. But what makes this dish really special is the crunchy streusel topping. Unlike a crumble, where the streusel stops with butter, flour, and sugar, the oats in the streusel topping crisp as you bake them (hence the name crisp). Meanwhile, the toasted coconut flakes and sliced almonds add extra flavor and crunchiness that pair perfectly with the gooey peach filling.

This peach crisp is a sweet dessert, yet hearty enough to enjoy for breakfast! Scroll down to see how you can make this amazing Coconut-Almond Peach Crisp.

Ingredients

• 5 Peaches
• 2 Tbsp Lemon juice
• 1 tsp Cinnamon
• 1 1/4 cup Turbinado sugar or white sugar
• 1 cup Flour
• 8 Tbsp Butter, cold
• 2/3 cup Old-fashioned oats
• 1/2 cup Almond, sliced
• 1/2 cup Coconut flakes, unsweetened

Instructions

Peel the peaches and cut them into 1/4 inch-thick wedges. Using firm peaches will make the peeling process much easier than using riper, soft peaches. If you have soft peaches, you can just slice them with the skin on rather than peel them first.

Place the sliced peaches into a 10- x 7-inch baking dish. Add 1/4 cup sugar, lemon juice, and cinnamon powder to the peaches. Gently stir to mix the ingredients together.

I like using Turbinado sugar or raw cane sugar here as it adds more flavor to the dish, but white sugar is perfectly acceptable.

Next, it is time to create the crumbly coconut-almond streusel topping for the peach crisps. Cut the cold butter into 1/2 inch cubes. In a mixing bowl, add flour, butter, 1 cup sugar, oats, sliced almonds, and coconut flakes. Mix the ingredients together until the they reach a crumbly consistency such that you can pack them into chunks that fall apart.

Add the coconut almond streusel on top of the peaches. Bake the peach crisps in a 350°F oven for 30 minutes until it gets bubbly and the topping turns golden brown. Serve hot with vanilla ice cream or whipped cream.

If you like this recipe, you might also like Cranberry Apple Crumble or Nectarine Mascarpone Crostini. For more recipes like these, be sure to subscribe via email or follow Sprinkle of Sesame on Instagram!

Print Recipe

Coconut-Almond Peach Crisp

Baked peach dessert topped with crispy coconut-almond streusel.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: summer, vegetarian

Servings: 8

Ingredients

• 5 Peaches
• 2 Tbsp Lemon juice
• 1 tsp Cinnamon
• 1¼ cup Sugar Turbinado or white
• 1 cup Flour
• 8 Tbsp Butter cold
• ⅔ cup Old-fashioned oats
• ½ cup Almond sliced
• ½ cup Coconut flakes unsweetened

Instructions

• Peel the peaches and cut them into 1/4 inch-thick wedges.
• Place the sliced peaches into 10- x 7-inch baking dish. Add 1/4 cup sugar, lemon juice, and cinnamon powder to the peaches. Gently stir to mix the ingredients together.
• Cut the cold butter into 1/2-inch cubes. In a mixing bowl, add flour, butter, 1 cup sugar, oats, sliced almonds, and coconut flakes. Mix the ingredients together until they reach a crumbly consistency where you can pack them into chunks that fall apart.
• Add the coconut-almond streusel on top of the peaches. Bake the peach crisps at 350°F for 30 minutes until bubbly with a golden brown topping. Serve hot with vanilla ice cream or whipped cream.

Notes

Using firm peaches will make the peeling process much easier. If you have ripe, soft peaches, you can slice them with the skin on.

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