Baked peach with coconut crumble

Baked peach with coconut crumble: a warm oven dessert with peaches, oats, desiccated coconut, maple syrup and coconut yoghurt – quick to make and wonderfully aromatic.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 190 kcal per serving
• Protein: 3 g
• Fat: 9 g
• Carbs: 22 g

Ingredients

• 2 peaches
• 2 tbsp oats
• 1 tbsp desiccated coconut
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• 1 tbsp coconut yoghurt
• ½ tsp cinnamon

Method

You’ll need: oven · baking dish · chopping board · knife · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan). Wash the peaches, halve them and carefully remove the stones.
2. Place the peach halves cut side up in a small baking dish.
3. In a bowl, mix the oats, desiccated coconut, coconut oil, maple syrup and cinnamon into a crumbly mixture.
4. Spread the coconut crumble over the peaches and press it down lightly.
5. Bake the peaches at 180 °C for 15–20 min, until soft and the crumble is golden and fragrant.
6. Serve warm, finished with a little coconut yoghurt if you like.

Good to know

When peaches soften in the oven, the kitchen instantly smells of summer. This is a simple, warm dessert that tastes beautifully rounded without much effort.

Swaps

Peach → nectarine (similar nutrient profile, a little firmer in the oven). Maple syrup → date paste (no refined sugar, plus a little fibre).

Allergens

Contains oats and, depending on the coconut yoghurt, other allergens. Well suited to children if the fruit is baked soft, and nothing to watch out for during pregnancy as long as all products are fresh and handled cleanly.

Dairy-free recipes