Ingredients for a 26 cm mould
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Ingredients for the coconut and peach crumble pie:

 

Oil to grease the mould
3 eggs (whites and yolks separately)
a pinch of salt
60 ml honey
lemon zest from 1 organic lemon
90 g butter or coconut oil (or half-and-half) at room temperature
75 g plain spelt flour
1,5 teaspoon baking powder
100 g shredded coconut + for dusting the mould
225 g white yoghurt
5-6 large ripe peaches

 

For the crumble

30 g butter
15 ml honey
60 g grated coconut

 

Method : Coconut crumble cake with peaches

 

Grease a pie tin with oil and sprinkle with grated coconut. 
Preheat the oven to 170 °C

Beat the egg whites with a pinch of salt and set aside.
In a large bowl, mix the egg yolks, honey, lemon zest and butter. 
Add the spelt flour and yeast sifted into this mixture, then the coconut and stir again. Then stir in the yoghurt.
Finally, carefully fold in the egg white.  

Pour the pastry into the tin and smooth it out.

 

 

 

Cut the peaches into half-moon shapes and place them in a thick layer on the pastry. Press the peaches lightly into the pastry.

 

 

Method : Crumble

Mix all the ingredients manually to form a crumble and sprinkle it over the surface of the pie.

 

Bake for 25-30 minutes, until the top is golden brown. Leave to cool and serve.

 

Discover more pie recipes on our cooking blog