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Oatmeal-coconut peach apricot crumble

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.
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 portions
Author Katia White


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


  • 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.


  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.