You just can’t beat a warm, comforting, bubbly oatmeal peach crisp fresh out of the oven, especially if it’s topped with a crunchy buttery topping made with quick-cooking oats, unsweetened shredded coconut, brown sugar, cinnamon, melted butter, and vanilla. And, since you can use either fresh or frozen peaches for this fruity dessert, this is one simple and easy recipe that you’ll be able to enjoy year-round.

Over the past few months, this has been my go-to, must-make, easy-peasy dessert because as long as I have peaches on hand, I can assemble this fruit crisp in less time than it takes to preheat my finicky oven. That means, that with minimal effort, I have been able to treat my guests to this warm, crunchy, slightly tropical peach cobbler, without spending the entire day in the kitchen. And, since this is a very forgiving dessert, it has never really mattered that I was peach short or a peach over, due to either moldy peaches or overbuying produce at my local farmer’s market. A peach less or a peach more isn’t going to ruin this recipe. The same thing pretty much goes for the rest of its ingredients as well. As long as the topping mixture has enough melted butter to help bring it together, without being overly drenched, you’re pretty much golden. This is one recipe that you can totally feel free to make your own. Replace the vanilla with almond extract, use salted or unsalted butter, add more ground cinnamon or less ground cinnamon, stir in a few finely chopped pecans, or increase or decrease the amount of brown sugar used. Honestly, no matter how you make this dessert, it’s going to turn out fruity, sweet, warm, extremely crunchy, and absolutely fantastic. With this oatmeal peach crisp with unsweetened coconut, you simply can’t go wrong, especially after you add a large dollop of whipped cream or a creamy scoop of vanilla ice cream.

Ingredients:

• 4 to 6 Fresh Peaches or 2 to 3 Cups Frozen Peaches
• 4 Tablespoons Butter, Melted
• 1 Teaspoon Vanilla
• 1 Teaspoon Ground Cinnamon
• 1/2 Cup Light Brown Sugar, Packed
• 3/4 Cup Quick-Cooking Oats
• 1/2 Cup Unsweetened Shredded Coconut

Directions:

1. Preheat oven to 350 degrees.
2. If you are using fresh peaches, peel the peaches and remove and discard the pits. Cut the peaches into bite-size chunks. If you are using frozen peaches, allow the peaches to slightly thaw for 30 minutes on the counter and then cut the peaches into bite-size chunks. Place the peaches in a medium-sized baking dish.
3. Add the melted butter, vanilla, cinnamon, and brown sugar to a medium-sized bowl. With a fork, mix well to combine.
4. Add the quick-cooking oats and coconut. With a fork, mix well to combine.
5. Evenly sprinkle the oats mixture over the peaches.
6. Bake for 30 to 40 minutes or until golden brown.

Suggestions:

• The amount of peaches you use for this recipe will depend on their size. The first time I made this recipe, I used 4 large peaches. The second time I made this recipe, I used 6 very small peaches. If you are using frozen peaches, you will want enough peaches to spread out in a medium-sized baking dish at a thickness between 1 and 1 1/2 inches.
• I used a medium-sized oval baking dish for this recipe. An 8×8 square baking dish would also work well.
• You can use either salted or unsalted butter for this recipe. If you use unsalted butter, mix 1/4 teaspoon of kosher salt into the coconut and oatmeal mixture.
• This peach crisp tastes best when served warm. When you remove it from the oven, the crisp will be crunchy, however, it will become less and less crunchy as time passes, due to the moisture in the peaches.
• Serve this peach crisp with whipped cream or vanilla ice cream.

Improvements:

• Replace the vanilla with almond extract.
• Add 1/4 cup of finely chopped pecans to the crisp mixture.
• Serve this peach crisp with this Buttermilk Double Vanilla Ice Cream.
• Replace the peaches in this recipe with cherries, apples, or pears.

Print

Yum

Unsweetened Coconut Oatmeal Peach Crisp

Ingredients:

• 4 to 6 Fresh Peaches or 2 to 3 Cups Frozen Peaches
• 4 Tablespoons Butter, Melted
• 1 Teaspoon Vanilla
• 1 Teaspoon Ground Cinnamon
• 1/2 Cup Light Brown Sugar, Packed
• 3/4 Cup Quick-Cooking Oats
• 1/2 Cup Unsweetened Shredded Coconut

Directions:

1. Preheat oven to 350 degrees.
2. If you are using fresh peaches, peel the peaches and remove and discard the pits. Cut the peaches into bite-size chunks. If you are using frozen peaches, allow the peaches to slightly thaw for 30 minutes on the counter and then cut the peaches into bite-size chunks. Place the peaches in a medium-sized baking dish.
3. Add the melted butter, vanilla, cinnamon, and brown sugar to a medium-sized bowl. With a fork, mix well to combine.
4. Add the quick-cooking oats and coconut. With a fork, mix well to combine.
5. Evenly sprinkle the oats mixture over the peaches.
6. Bake for 30 to 40 minutes or until golden brown.

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In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.

“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut

“B” – Spicy Barbecue Seasoned Rice Chex Mix

“C” – Dove Dark Chocolate Chunk Cakey Muffins

“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes

“E” – Buttery Everything Bagel Seasoning Biscuits

“F” – Butternut Squash Soup with French Herbes

“G” – Creamy Simple Stovetop Gouda Mac & Cheese

“H” – Sweet Honey Deviled Eggs with Fennel Fronds

“I” – Orange & Feta Italian Orzo Pasta Salad

“J” – Brown Sugar Caribbean Jerk Seasoning

“K” – Kalamata, Mozzarella, & Tomato Couscous Salad

“L” – Fresh Dill Deviled Eggs with a Hint of Lemon

“M” – Chocolate Chunk Cookies with Fresh Mint

“N” – Great Northern Bean Summer Caprese Salad

“O” – Firecracker Oatmeal Peanut Butter Blossoms

“P” – Creamy Potato Salad with Crunchy Fennel

“Q” – Butternut Squash Taco Ravioli with Queso Fresco

“R” – Cheeseburger Broccoli Rice Soup Casserole

“S” – Sweet Whiskey Skillet Teriyaki Chicken

“T” – Baked Chicken Tenders with Crushed Fritos

“U” – Unsweetened Coconut Oatmeal Peach Crisp

“V” – Sweet & Spicy Balsamic Vinegar Deviled Eggs

“W” – Whiskey-Soaked Raisin Baked Stove Top Stuffing

“X” – X’s & O’s (Hugs & Kisses) Brown Sugar Cookies

“Y” – Jalapeño Yellow Cornmeal Brown Sugar Cookies

“Z” – Zesty Italian Balsamic Baked Oyster Crackers

Please make sure to check out the other great “U” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.

• Curry Udon with Prawns by Culinary Cam
• Easy Homemade Peach Upside Down Cake by Blogghetti
• Spicy Urad Dal by Food Lust People Love
• Stir-Fried Udon Noodles with Chicken and Vegetables (Yaki Udon) by Karen’s Kitchen Stories
• Ube Muffins by A Messy Kitchen
• Ube Paratha by Magical Ingredients
• Ukrainian Cod in Tomato Sauce by A Day in the Life on the Farm
• Unsweetened Coconut Oatmeal Peach Crisp by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Upvasachi Shengdanyachi Usal/Peanut Sundal – Keto by Sneha’s Recipe
• Utah Buttermilk Scones by Jolene’s Recipe Journal
• Vegetable Upma by Mayuri’s Jikoni