Oatmeal-coconut peach apricot crumble

Bake this deliciously nutty and crunchy Oatmeal-coconut peach apricot crumble while stone fruits are in season. Simple ingredients – great taste.

Texas summer in all its glory

Fresh peaches and apricots

I completely missed strawberry season here in Texas. I was absolutely sure that all beautiful farms are far from us but have found one near. I promised myself to go there next year.

I won’t do the same mistake with stone fruits. First Texas peaches are tart and it’s hard to separate the stone but I love them. Probably because I miss tart cherries and red currants, we had plenty of them back home and now I know I didn’t appreciate them enough.
Last year we were buying them at one of Fredericksburg farms and made refreshing cold sangria with peaches and good french riesling. I consider summer the best season for rosé and white wines, and for light fruity desserts.

Fruit crumble (crisp)

Oatmeal-coconut-peach-crumble befor baking

My husband calls crumbles and cobblers “cookies with jam” and don’t like them so I bake it very rare. I still think that desserts like this oatmeal-coconut peach apricot crumble are very easy, inexpensive way to celebrate summer with something sweet.

The beauty of crumbles that you can go to a farmers’ market or to the nearest supermarket and grab whatever you like or what looks good. Then grab very common ingredients which you are very likely already have at home and in an hour enjoy crunchy dessert with a scoop of ice cream. The biggest wow – crumble would be still very good with frozen fruits and berries.

My way to cook the peach apricot crumble

Oatmeal-coconut peach apricot crumble

For this recipe, I used peaches and apricots because they are good together and they are in season now. I added a handful of blackberries and dry sherry wine to my fruit mixture to bring in some light undertones. You can go with whiskey, wine or no alcohol substituting sherry with lemon or orange juice.

I love to use oats as a part of crumble. Their contributions are pleasant texture and nutty flavor. Almond meal instead of regular flour make streusel topping even more rich and nutty. I always mix more topping then I need and bake it separately. It’s a great addition to ice cream or just plain yogurt and it freezes well.

Add spices like ginger or lavender into fruit and berry mixture to introduce more interesting flavor notes.

Serve the crumble fresh from the oven, it won’t stand because streusel topping will lose its crunchiness. If you want to be sure all oatmeal-coconut peach apricot crumble will be gone bake it in individual dishes. Add some ice cream or lightly whipped cream with a bit of icing sugar and you will get perfect dessert.

Enjoy your summer!

Oatmeal-coconut peach apricot crumble

If you tried a recipe let me know by comment, e-mail or by sharing your results. Tag me on Instagram @katia_white_foodphoto and use a #lets_eattogether hashtag so I could see your image.

I’d love to hear from you!

Oatmeal-coconut peach apricot crumble

Bake this deliciously nutty and crunchy Oatmeal-coconut peach apricot crumble while stone fruits are in season. Simple ingredients - great taste.
Prep Time10 mins
Cook Time45 mins
Course: Dessert
Servings: 6 portions
Author: Katia White

Ingredients

For fruit filling

  • 900 g (2 lb) fresh peaches, apricots and blackberries (without stones)
  • 3-4 tbsp honey
  • 30 g (1 oz) sherry wine
  • 30 g (1 oz) cornstarch

For streusel topping

  • 90 g (3.2 oz) unsulted butter room temp
  • 90 g (3.2 oz) almond meal
  • 70 g (2.5 oz) rolled oats
  • 20 g (0.7 oz) unsweetened coconut flackes
  • 90 g (3.2 oz) light brown sugar
  • 1 egg yolk

Instructions

  • Preheat the oven to 360F (180C)

For streusel topping

  • Combine all the ingredients in a bowl and mix them well. I do it with the fork. Set aside.

For fruit filling

  • Prepare the fruits. Cut them to evenly sized pieces for equal cooking time. Berries usually fine as is.
  • Mix cornstarch with sherry. Combine fruits with honey and starch mixture. Put into baking dish, cover with the streusel topping.
  • Bake for 45-60 minutes.

Notes

  1. You can substitute honey with sugar. The quantity depends on the sweetness of your fruits and your taste.
  2. Cooking time will depend on your oven. Look at your crumble. If the topping is nice and crisp, there are bubbling juices and they are not too cloudy crumble is ready.

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