By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 15
371 cal · 65 min
Peach Crisp
Recipe GLPR50cf9fdd28aa42
A comforting dessert featuring a buttery coconut streusel base and topping surrounding a glossy, thickened peach filling. The combination of crispy, golden topping and tender peaches makes this a perfect warm treat. Baked until the topping is golden brown and the filling is bubbly.
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Ingredients
2 cups brown sugar
2 tablespoons butter
3 cups shredded coconut
6 tablespoons cornstarch
2 tablespoons fresh lemon juice
4 cups peeled and finely diced peaches
1/4 teaspoon salt
1 1/2 cups granulated sugar
2 cups unbleached all-purpose flour
Directions
Combine the brown sugar, unbleached flour, shredded coconut, butter, and salt in a large mixing bowl until the mixture resembles coarse crumbs.
Grease a 9x13-inch glass baking dish and press 3 cups of the coconut-flour mixture firmly into the bottom to form an even crust. Set the remaining streusel mixture aside for the topping.
In a medium saucepan, combine the diced peaches, granulated sugar, cornstarch, and lemon juice. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Continue cooking and stirring for 5 minutes until the filling thickens and becomes bubbly, indicating the cornstarch has fully activated.
Remove the peach filling from heat and allow it to cool for several minutes until safe to handle.
Spread the cooled peach filling evenly over the prepared coconut crust in the baking dish.
Sprinkle the reserved coconut-flour streusel mixture evenly over the peach filling, pressing gently so it adheres.
Bake in a preheated 350°F oven for 25 to 30 minutes, until the streusel topping is golden brown and the filling is visibly bubbly around the edges.
Remove from the oven and allow to cool on a wire rack before serving.
Comments
Peach Crisp hits the mark on availability—every ingredient is stocked at any Charlotte grocery chain, with no special stops needed—and the cost per serving lands around 75 cents to a dollar given the heavy butter and brown sugar in a crisp topping for fifteen servings. The stated 65 minutes is honest if you're buying pre-sliced or halved peaches, but if you're starting with whole fruit the real time creeps to 80 minutes once you factor in washing and slicing; a family dessert that reheats well and fits a Southern table perfectly, especially in summer when peaches peak locally. The only mild friction is that it's a dessert, not a dinner solution, and the topping can dry out slightly on day two if not stored carefully.
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