2
6 peaches, or nectarines
1/2 cup toasted pecans, coarsely chopped (optional)
1/3 cup coarsely chopped candied ginger
1 1/4 cups packed brown sugar
3 tbsp freshly squeezed lime juice
1 cup all-purpose flour
1/2 cup unsweetened desiccated coconut
1 tsp cinnamon
2/3 cup butter, cut into small cubes
Preheat oven to 375F (190C). Generously butter an 8 or 9 inch (2 or 2.5 L) square or round baking dish. Peel peaches. Slice in half. Discard pit. Slice halves into thick wedges. Place in a small bowl. Stir in pecans, ginger and 1/4 cup (50 mL) sugar and lime juice until evenly mixed. Turn into prepared dish. Press fruit down with hands to lightly pack.
In a medium-size bowl, stir remaining 1 cup (250 mL) sugar with flour, coconut and cinnamon. With a fork or your fingers, gradually work in butter until mixture is crumbly. Don't be alarmed if it looks like there is too much butter. It will melt evenly into flour mixture. Sprinkle over fruit. Bake uncovered in center of 375F (190C) oven until fruit is bubbly and top is golden, 30 to 40 minutes. Remove and let stand 5 to 10 minutes before serving. Great warm or at room temperature. Leftovers will keep well in the refrigerator at least 3 days.
Protein 3.5g, Carbohydrates 82.2g, Fat 25.6g.
Without a lot of fuss or mess, you can create this melt-in-your mouth dessert with a crunchy, buttery coconut topping over warm juicy peaches. Top with a scoop of vanilla ice cream, whipped cream or frozen yogurt. Finish off with a sprig of fresh mint.