Peach, mango and coconut crumble

Peach, mango and coconut crumble

Crumbles make a great winter dessert and this peach, mango and coconut crumble is a little taste of summer in a winter dessert.



  • 1 large tin (825g) peaches
  • 1 tin (425g) mango, sliced


  • 2 cups oats
  • 1/2 cup plain flour
  • 1/2 cup brown sugar
  • 1/3 cup shredded coconut
  • 125g butter, melted


Preheat oven to 180°C. Butter a dish for your crumble and set aside.

Combine the peaches and mango slices in a bowl and pour into your crumble dish.

In a separate bowl, combine the oats, flour, brown sugar, coconut and butter.

Pour the crumble mix onto the fruit and spread evenly.

Bake for 45-50 minutes.


  • Traditional crumbles require you to rub the butter through the oat mixture with your fingertips. You can do this with this recipe but I have used melted butter for those in a hurry.
  • If you have some flaked almonds on hand they make a great addition to the fruit in this recipe. Just stir half a cup into the fruit before you add the crumble topping.
  • Crumbles taste great served with ice-cream, runny custard or even a nice thick Greek yoghurt.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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