It’s pretty well-known by now that I don’t enjoy overly sweet desserts.
That may very well be why I prefer fruit in dessert, in general, and in summer, in particular, which brings with it its own natural sweetness.
If you’re lucky enough to be in the throws of peach season now – bake away! It is by far, in my book, the easiest and most consistently flavorful and crowd-pleasing dessert ingredient.
And the seedy almond-coconut topping makes this crumble almost (almost) virtuous.
Great with ice cream, whipped cream, greek yogurt, or simply on its own, just warm out of the oven.
Tips: I do enjoy baking with peaches. This is just the tip of the iceberg of peach recipes on s&h… bonne dégustation! Strawberry and peach pavlova, Gently poached peaches, Peach & raspberry pot pies.
Almond-coconut peach crumble
You’ll need:
- 3 large ripe peaches, sliced
- 2 nectarines, sliced
- 1/4 cup almond flour
- 4 T slivered almonds
- 3 T coconut flakes (I find the Trader Joe’s ones to be very fresh)
- 2 T flaxseed
- 1/3 stick of cold butter, sliced
- 3 T + 1 T raw sugar
- 1/3 t vanilla extract
1. Preheat oven to 365F. Toss the fruit with a 1 T sugar and vanilla.
2. Arrange the sliced peaches and nectarines in a shallow ceramic baking dish (or another ovenproof pan).
3. Combine 3 T of sugar, almond flour and butter. Use your fingertips to rub the butter into the flour mixture, forming crumbs.
4. Add coconut, flaxseed, and almonds and stir or toss to combine. Spoon on top of the peach mixture.
5. Bake for about 40 minutes, until the topping is golden brown and crisp and the fruit is bubbling.
Serve with ice cream or cold cream or yogurt.
Ksenia, what is a good way to plate this dessert to a chieve a stylish effect? Any suggestions?
Thank you a mill!
I am also a fan of the not-so-sweet desserts; this is why I love so much those French classics that stand out in terms of low sweet factor.
I would use a serving spoon to scoop a few peaches with the topping into a shallow dessert bowl or a simple plate, then add a quenelle of ice cream or cream (using two tablespoons) and top with a few more almonds or coconut curls.
Coconut & crumbles go hand in hand for me! With the delicious use of stone fruits you have both a summertime treat and winter warmer in one. Now all I need is the jug of creme 😉
Yes indeed! You enjoy it with some creme & a cuppa:)
We don’t like overly sweet either. This looks perfect.
Thanks, Greg & Katherine!
Fruity desserts are definitely my favourites, particularly if accompanied by a delicious crumble like this one. All of the nuts and dessicated coconut sound divine… I can imagine eating this with a big scoop of vanilla ice cream. Delicious xx
My mom insisted on buying some ice cream before she could try this, so I know exactly what you mean!
Okanagan tree fruits are showing up in the markets here finally and I’m looking forward to using peaches now that our local strawberries are winding down. I also think less sugary desserts are especially appropriate for fruit that’s at its peak – why hide the flavour?
Quite true!