Roast peaches with coconut crumble

Escape to summer with this heavenly dessert! Sweet soft roasted peaches with a crunchy nutty coconut crumble - simple divine!

  • 5 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Roast peaches with coconut crumble
  • 4 medium (600g) peaches, halved
  • 1/2 cup (125ml) white wine
  • 1 vanilla bean, split lengthways
  • 1 tablespoon honey
  • 1/2 cup (125ml) coconut milk or coconut cream
Crumble topping
  • 1/2 cup (40g) desiccated coconut
  • 1/3 cup (45g) slivered almonds, chopped coarsely
  • 2 tablespoon coconut oil
  • 1/4 cup (65g) finely grated palm sugar


Roast peaches with coconut crumble
  • 1
    Preheat the oven to 180°C (160°C fan-forced).
  • 2
    Put the peach halves into a baking dish with the wine and vanilla bean. Drizzle the honey over the peaches. Cover dish with foil and bake for 30 minutes. Remove foil and bake for a further 10 minutes or until fruit is tender.
  • 3
    CRUMBLE TOPPING: Meanwhile, put all ingredients into a bowl and rub together until it forms coarse crumbs. Spread the crumble on a small oven tray and bake for 10-12 minutes or until golden brown.
  • 4
    Serve the peaches topped with the crumble and drizzled with the coconut milk.


Not suitable to freeze or microwave.

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