Delicious 6-Ingredient Peach & Coconut Streusel Cobbler Recipe

There’s nothing quite like the smell of warm peaches and toasted coconut wafting through the kitchen—it instantly transports me back to those lazy summer afternoons at my aunt’s farmhouse. Her Peach & Coconut Streusel Cobbler was always the star of the table, with its juicy peaches, tropical coconut shreds, and that irresistible crunchy streusel topping. Best part? It comes together in minutes with just a handful of ingredients. Whether you’re craving a cozy dessert or need a showstopper for your next gathering, this cobbler is pure magic. Trust me, one bite and you’ll be hooked!

Why You’ll Love This Peach & Coconut Streusel Cobbler

Honestly, this cobbler checks all the boxes—it’s the dessert I make when I want something fuss-free but still totally impressive. Here’s why it’s a forever favorite:

• That perfect bite: Juicy, cinnamon-kissed peaches meet the crunchiest brown sugar streusel—it’s like summer and comfort food had a baby.
• One-bowl wonder: I’m all about minimal cleanup. The batter takes 2 minutes to whisk together (no mixer needed!), and the streusel mixes right in the same bowl.
• Crowd magic: Bring this to potlucks, and watch it disappear. The coconut adds just enough tropical flair to feel special without being fussy.
• Adaptable: Forgotten to buy peaches? I’ve used frozen or even mangoes in a pinch—still delicious.

Pro tip: The streusel crisps up even more if you sneak a broil for the last minute (but watch it like a hawk!).

Ingredients for Peach & Coconut Streusel Cobbler

Grab these simple ingredients—most are probably already in your pantry! I like to group them so the recipe flows like a breeze:

• For the peaches:
  • 4 cups fresh peaches, sliced (about 6 medium—skin-on for texture!)
  • ½ cup shredded coconut (I use sweetened, but unsweetened works if you prefer less sugar)
• For the cobbler batter:
  • 1 cup all-purpose flour (spooned and leveled—no packed flour here!)
  • ½ cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup milk (whole milk makes it extra rich)
  • ¼ cup butter, melted (salted or unsalted—your call)
• For the streusel topping:
  • ½ cup brown sugar (pack it tight—molasses flavor is key)
  • ½ cup rolled oats (old-fashioned, not instant)
  • ¼ cup cold butter, cubed (straight from the fridge—trust me on this)

Ingredient Notes & Substitutions

Short on fresh peaches? No sweat! Canned peaches (drained well) or even frozen (thawed and patted dry) work in a pinch. For dairy-free, swap the milk for almond milk and use coconut oil instead of butter (though you’ll lose some richness). Gluten-free? A 1:1 flour blend behaves just like AP flour here.

Cold butter secret: Those little cubes of icy butter are what make the streusel gloriously crumbly—they steam as they bake, creating pockets of crispiness. Room-temperature butter just makes sad, greasy clumps. Learned that hard way!

How to Make Peach & Coconut Streusel Cobbler

Okay, let’s dive in! This cobbler comes together so easily—I swear it’s harder to wait for it to bake than to actually make it. Here’s how I do it every time:

1. Heat things up: Crank that oven to 375°F (190°C) right away—trust me, you’ll want it piping hot when the cobbler goes in.
2. Prep the peaches: Toss your sliced peaches and coconut into a greased 9×13″ baking dish (or whatever pretty dish you’ve got). No need to mix—just let them hang out together.
3. Whisk the batter: In a big bowl, whisk flour, sugar, baking powder and salt. Pour in the milk and melted butter, then stir just until combined (lumps are totally fine—overmixing makes tough cobbler!).
4. Layer it up: Dollop the batter over the peaches and gently spread it—don’t worry about perfection, those rustic peaks make extra crispy bits!
5. Streusel time: Mix brown sugar and oats, then cut in the cold butter with your fingers until crumbly (pea-sized pieces are perfect). Sprinkle this magic all over the batter.
6. Bake to golden glory: 35-40 minutes does the trick—you’ll know it’s ready when the streusel is toasty brown and peach juices bubble at the edges like little lava pools.

Let it cool for at least 10 minutes—I know it’s hard to wait, but this keeps it from turning into a soupy mess when you scoop!

Pro Tips for Perfect Cobbler

Taste your peaches first: Super sweet? Reduce the sugar by 1-2 tbsp. Tart? Add a squeeze of lemon juice to make them sing.

Batter philosophy: Stir it like you’re scared to wake it up—just until the flour disappears. Overworked batter = hockey puck texture.

The patience payoff: That 10-minute rest lets the juices thicken up beautifully. Want it warm? Just pop slices in the microwave for 15 seconds before serving.

Serving Suggestions for Peach & Coconut Streusel Cobbler

Oh, the possibilities! Here’s how I love to serve this beauty:

• Ice cream mandatory: A scoop of vanilla melting into the warm cobbler creates little rivers of creamy bliss. My aunt used to call this “peach pie soup”—and she wasn’t wrong!
• Whipped cream whim: For something lighter, fresh whipped cream with a hint of coconut extract makes it feel extra tropical.
• Pretty touches: A few mint leaves or edible flowers make it look bakery-worthy. In summer, I’ll toss on some raspberries for a pop of color.

Room temp is great for picnics, but warmed up with that melty ice cream? That’s pure heaven right there.

Storing and Reheating

This cobbler keeps like a dream! Store leftovers (if you have any!) in an airtight container in the fridge for up to 3 days. To reheat, I prefer the oven at 350°F for about 10 minutes to crisp up the streusel again, but 30 seconds in the microwave works in a pinch. Want to prep ahead? Freeze the unbaked streusel in a bag and sprinkle it on fresh batter when ready to bake.

Peach & Coconut Streusel Cobbler FAQs

I get asked about this cobbler all the time—here are the most common questions from my kitchen to yours:

• “Can I use frozen peaches?” Absolutely! Just thaw them completely first and pat dry with paper towels (soggy peaches = soggy cobbler). I actually keep a bag in the freezer for emergency dessert cravings.
• “Why did my streusel get soggy?” Two culprits: warm butter (always use fridge-cold cubes!) or overmixing the streusel into tiny crumbs. You want those buttery pebbles for maximum crunch.
• “Is this gluten-free?” Easy fix—swap the flour for a 1:1 gluten-free blend. My friend Sarah uses almond flour, but it makes the batter denser (still tasty though!).

Bonus tip: If your oven runs hot, tent foil over the cobbler halfway through to keep the streusel from over-browning.

Nutritional Information

Just a heads up—these numbers can wiggle a bit depending on your exact ingredients (I’m looking at you, extra-generous butter scoopers!). Here’s the scoop per generous serving:

• Calories: 320
• Fat: 12g (7g saturated)
• Carbs: 50g
• Fiber: 3g
• Protein: 4g

Psst—that fiber count jumps if you leave the peach skins on, which I always do for texture anyway!

Final Thoughts

There you have it—my foolproof Peach & Coconut Streusel Cobbler that never fails to impress! If you bake it, tag me with your creations—I live for those crispy streusel close-ups and creative riffs (peach-berry? Yes please!). Now go grab those peaches and get baking!

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