Donna Hay’s Peach and Raspberry Coconut Crumble

Peach and Raspberry Coconut CrumbleServes 4


4 peaches, sliced and stones removed

125g fresh or frozen raspberries

2 tablespoons maple syrup

Vanilla ice-cream, to serve

Coconut crumble

1 ½ cup (110g) shredded coconut

2/3 cup (150g) caster (superfine) sugar

1 egg white


How to

  1. Preheat oven to 160C (325F).
  2. Divide the peaches and raspberries between 4 x 1-cup (250ml) capacity ovenproof dishes and drizzle with the maple syrup.
  3. To make the coconut crumble, place the coconut, sugar and egg white in a bowl and mix to combine. Spoon the coconut mixture over the fruit and bake for 15-20 minutes or until the crumble is lightly browned.
  4. Serve warm with vanilla ice-cream.


Reference:  Simple Dinners,  Donna Hay