Peach And Coconut Crumble Recipe

About this recipe

A delightful baked dessert featuring juicy peaches, crunchy nuts, and sweet coconut, perfect for a pescatarian dinner treat. Serve warm with your favorite topping.

Ingredients

• 420G Del Monte Peach Halves In Light Syrup
• - Shana Shredded Coconut
• 100G Ginni'S Raw Pecans 100g
• 200G All Things Butter Unsalted Butter
• 5 Kg Caputo Integrale Whole Wheat Flour, 5Kg

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Arrange 4 cups of sliced peaches evenly in an ungreased 9 x 13-inch baking dish.
3. 3. In a mixing bowl, combine 1 cup of shredded coconut, 1 cup of chopped pecans, and 1 cup of whole wheat flour. Stir until well blended.
4. 4. Spread the coconut, pecan, and flour mixture evenly over the peaches in the baking dish.
5. 5. Melt 1/2 cup of unsalted butter and drizzle it evenly over the dry mixture.
6. 6. Bake the dish in the preheated oven for 45 minutes, or until the top is golden brown and the peaches are bubbling.
7. 7. Remove from the oven and let cool slightly before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.