Peach Crisp

Simple, Fresh, and Irresistibly Delicious

I’ve always had a soft spot for comfort food, the kind that’s warm, familiar, and steeped in sweet memories.

Over the years, I’ve lived in many places, but I’ve always been drawn to the South. I went to college in North Carolina, fell in love with the Southern way of life, and eventually settled in a small town in Georgia. For years, my family and I soaked up the magic of long summer days, when peaches were plentiful and life moved at a slower, sweeter pace.

Those days were filled with simple pleasures: baking from scratch, gathering with close friends, and filling our backyard with laughter during endless kids’ play dates. It was a season of connection, and looking back, it remains one of the happiest times of my life. Sweet tea on the porch, friends stopping by just because, and something always cooking - most often with an abundance of fruit and a whole lot of love.

Now, living in Hawai‘i, I find myself returning to those nostalgic favorites with a fresh perspective. I still crave the classics, but now I add a touch of island spirit. This fruit crisp is exactly that: a warm, buttery peach crisp at heart, with a coconut–macadamia topping and a splash of Kōloa Spice Rum that brings a tropical twist to the table.

It’s the best of both worlds, Southern roots and island soul. A recipe that reminds me that wherever we go, comfort is something we carry with us… and sometimes bake into dessert.

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Why This Crisp Works

Moisture meets crunch
The fruit stays juicy without turning soggy thanks to just enough flour and rum. Meanwhile, the topping crisps up into golden perfection with coconut and macadamia nuts lending texture and richness.

Warm, balanced flavor
Kōloa Spice Rum brings those comforting notes of cinnamon and vanilla while the lemon juice keeps everything bright.

Tropical topping, classic soul
You get all the best parts of a classic crisp, but with a tropical hug from coconut and macadamia. It’s the kind of twist that keeps guests asking for the recipe.

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Should You Use Fresh, Frozen, or Canned Peaches?

Fresh peaches are the top choice for peach crisp, especially when they’re in season. They offer great flavor, texture, and natural sweetness.

Frozen peaches are usually picked and frozen at peak ripeness, which locks in flavor and sweetness. Baking them straight from the freezer helps them hold their shape and prevents the excess liquid that often releases when fruit is thawed. Just add about 10 extra minutes of bake time and you’ll get a crisp that’s every bit as delicious as one made with fresh fruit.

Canned peaches can work, but they’re softer and more watery. If using them:

• Pick peaches in juice, not syrup

• Drain well and pat dry

• Cut back slightly on added sugar

Tip: If your canned peaches are too soft, try mixing in one firm apple or pear for better texture.

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Flour vs. Cornstarch - What is the difference?

Both flour and cornstarch work well as thickeners for fruit crisps, but they behave a little differently once baked.

Cornstarch creates a glossy, firm filling with a cleaner finish, it’s what I use in this recipe to let the fruit and spice shine through. It thickens beautifully without muting the flavor, making it perfect when you want a jammy texture that’s not overly gooey.

Flour, on the other hand, produces a more opaque, slightly softer filling with a cozier, more rustic feel. If you're planning to freeze your crisp and reheat it later, flour is a better choice, cornstarch can lose its thickening power after freezing and thawing, leading to a slightly looser filling.

Culinary Note: Use what you have! If you don’t plan to freeze leftovers, cornstarch offers a lovely, refined texture that holds up beautifully when served warm or at room temperature.

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