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Peach and Rosemary Crumble

Peach and Rosemary Crumble

Nothing beats this dish when peaches are in season

"I love this sweet dish, especially when peaches are in season. No joke! Just add some almond milk and you have not only a super after-dinner sweet but a super sunrise, too!" - Julie Montagu, The Flex Foodie.

Recipe excerpted with permission from cookbook Super Foods Super Fast: 100 Energizing Recipes To Make in 20 Minutes Or Less by Julie Montagu. Click here to purchase your own copy.

Ingredients

  • 6 large ripe peaches, stoned and cut into small chunks or thinly sliced
  • 90 Grams (¾ cup) oats
  • 60 Grams (½ cup) buckwheat flour
  • 5 rosemary sprigs, leaves separated
  • 75 Milliliters (5 tablespoons) coconut oil, melted
  • 55 Grams (3 tablespoons + 2 teaspoons) coconut palm sugar
  • 2 Tablespoons honey or maple syrup
  • 1 Tablespoon arrowroot powder
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon sea salt

Rosemary Peach Crumble

Every year in Colorado, we anxiously await for the perfect moment when the Palisade peaches will ripen and get ready to devour them. Sometimes they come in too quickly to eat – try freezing them whole if you you have too many, as the skins will slip off easily when they thaw. Or better yet, make a bit batch of this crumble and invite your friends over for dessert. My personal touch, little secret if you will, is adding minced rosemary to the peaches in the filling. It complements the peaches nicely, and your friends will just wonder what it was without necessarily being able to name it.The topping for this crumble is drizzled with melted butter before baking, and you can just see from the picture how good that’s going to taste!I made this for a catering event I did last weekend, so I couldn’t cut into the finished crumble for a photo, but didn’t it bake up nicely? I served a generous portion with a dollop of creme fraiche on top garnished with a couple of rosemary leaves. So pretty, so yummy!


Rosemary Peach Crumble

Every year in Colorado, we anxiously await for the perfect moment when the Palisade peaches will ripen and get ready to devour them. Sometimes they come in too quickly to eat – try freezing them whole if you you have too many, as the skins will slip off easily when they thaw. Or better yet, make a bit batch of this crumble and invite your friends over for dessert. My personal touch, little secret if you will, is adding minced rosemary to the peaches in the filling. It complements the peaches nicely, and your friends will just wonder what it was without necessarily being able to name it.The topping for this crumble is drizzled with melted butter before baking, and you can just see from the picture how good that’s going to taste!I made this for a catering event I did last weekend, so I couldn’t cut into the finished crumble for a photo, but didn’t it bake up nicely? I served a generous portion with a dollop of creme fraiche on top garnished with a couple of rosemary leaves. So pretty, so yummy!


Rosemary Peach Crumble

Every year in Colorado, we anxiously await for the perfect moment when the Palisade peaches will ripen and get ready to devour them. Sometimes they come in too quickly to eat – try freezing them whole if you you have too many, as the skins will slip off easily when they thaw. Or better yet, make a bit batch of this crumble and invite your friends over for dessert. My personal touch, little secret if you will, is adding minced rosemary to the peaches in the filling. It complements the peaches nicely, and your friends will just wonder what it was without necessarily being able to name it.The topping for this crumble is drizzled with melted butter before baking, and you can just see from the picture how good that’s going to taste!I made this for a catering event I did last weekend, so I couldn’t cut into the finished crumble for a photo, but didn’t it bake up nicely? I served a generous portion with a dollop of creme fraiche on top garnished with a couple of rosemary leaves. So pretty, so yummy!


Rosemary Peach Crumble

Every year in Colorado, we anxiously await for the perfect moment when the Palisade peaches will ripen and get ready to devour them. Sometimes they come in too quickly to eat – try freezing them whole if you you have too many, as the skins will slip off easily when they thaw. Or better yet, make a bit batch of this crumble and invite your friends over for dessert. My personal touch, little secret if you will, is adding minced rosemary to the peaches in the filling. It complements the peaches nicely, and your friends will just wonder what it was without necessarily being able to name it.The topping for this crumble is drizzled with melted butter before baking, and you can just see from the picture how good that’s going to taste!I made this for a catering event I did last weekend, so I couldn’t cut into the finished crumble for a photo, but didn’t it bake up nicely? I served a generous portion with a dollop of creme fraiche on top garnished with a couple of rosemary leaves. So pretty, so yummy!


Rosemary Peach Crumble

Every year in Colorado, we anxiously await for the perfect moment when the Palisade peaches will ripen and get ready to devour them. Sometimes they come in too quickly to eat – try freezing them whole if you you have too many, as the skins will slip off easily when they thaw. Or better yet, make a bit batch of this crumble and invite your friends over for dessert. My personal touch, little secret if you will, is adding minced rosemary to the peaches in the filling. It complements the peaches nicely, and your friends will just wonder what it was without necessarily being able to name it.The topping for this crumble is drizzled with melted butter before baking, and you can just see from the picture how good that’s going to taste!I made this for a catering event I did last weekend, so I couldn’t cut into the finished crumble for a photo, but didn’t it bake up nicely? I served a generous portion with a dollop of creme fraiche on top garnished with a couple of rosemary leaves. So pretty, so yummy!


Rosemary Peach Crumble

Every year in Colorado, we anxiously await for the perfect moment when the Palisade peaches will ripen and get ready to devour them. Sometimes they come in too quickly to eat – try freezing them whole if you you have too many, as the skins will slip off easily when they thaw. Or better yet, make a bit batch of this crumble and invite your friends over for dessert. My personal touch, little secret if you will, is adding minced rosemary to the peaches in the filling. It complements the peaches nicely, and your friends will just wonder what it was without necessarily being able to name it.The topping for this crumble is drizzled with melted butter before baking, and you can just see from the picture how good that’s going to taste!I made this for a catering event I did last weekend, so I couldn’t cut into the finished crumble for a photo, but didn’t it bake up nicely? I served a generous portion with a dollop of creme fraiche on top garnished with a couple of rosemary leaves. So pretty, so yummy!


Rosemary Peach Crumble

Every year in Colorado, we anxiously await for the perfect moment when the Palisade peaches will ripen and get ready to devour them. Sometimes they come in too quickly to eat – try freezing them whole if you you have too many, as the skins will slip off easily when they thaw. Or better yet, make a bit batch of this crumble and invite your friends over for dessert. My personal touch, little secret if you will, is adding minced rosemary to the peaches in the filling. It complements the peaches nicely, and your friends will just wonder what it was without necessarily being able to name it.The topping for this crumble is drizzled with melted butter before baking, and you can just see from the picture how good that’s going to taste!I made this for a catering event I did last weekend, so I couldn’t cut into the finished crumble for a photo, but didn’t it bake up nicely? I served a generous portion with a dollop of creme fraiche on top garnished with a couple of rosemary leaves. So pretty, so yummy!


Rosemary Peach Crumble

Every year in Colorado, we anxiously await for the perfect moment when the Palisade peaches will ripen and get ready to devour them. Sometimes they come in too quickly to eat – try freezing them whole if you you have too many, as the skins will slip off easily when they thaw. Or better yet, make a bit batch of this crumble and invite your friends over for dessert. My personal touch, little secret if you will, is adding minced rosemary to the peaches in the filling. It complements the peaches nicely, and your friends will just wonder what it was without necessarily being able to name it.The topping for this crumble is drizzled with melted butter before baking, and you can just see from the picture how good that’s going to taste!I made this for a catering event I did last weekend, so I couldn’t cut into the finished crumble for a photo, but didn’t it bake up nicely? I served a generous portion with a dollop of creme fraiche on top garnished with a couple of rosemary leaves. So pretty, so yummy!


Rosemary Peach Crumble

Every year in Colorado, we anxiously await for the perfect moment when the Palisade peaches will ripen and get ready to devour them. Sometimes they come in too quickly to eat – try freezing them whole if you you have too many, as the skins will slip off easily when they thaw. Or better yet, make a bit batch of this crumble and invite your friends over for dessert. My personal touch, little secret if you will, is adding minced rosemary to the peaches in the filling. It complements the peaches nicely, and your friends will just wonder what it was without necessarily being able to name it.The topping for this crumble is drizzled with melted butter before baking, and you can just see from the picture how good that’s going to taste!I made this for a catering event I did last weekend, so I couldn’t cut into the finished crumble for a photo, but didn’t it bake up nicely? I served a generous portion with a dollop of creme fraiche on top garnished with a couple of rosemary leaves. So pretty, so yummy!


Rosemary Peach Crumble

Every year in Colorado, we anxiously await for the perfect moment when the Palisade peaches will ripen and get ready to devour them. Sometimes they come in too quickly to eat – try freezing them whole if you you have too many, as the skins will slip off easily when they thaw. Or better yet, make a bit batch of this crumble and invite your friends over for dessert. My personal touch, little secret if you will, is adding minced rosemary to the peaches in the filling. It complements the peaches nicely, and your friends will just wonder what it was without necessarily being able to name it.The topping for this crumble is drizzled with melted butter before baking, and you can just see from the picture how good that’s going to taste!I made this for a catering event I did last weekend, so I couldn’t cut into the finished crumble for a photo, but didn’t it bake up nicely? I served a generous portion with a dollop of creme fraiche on top garnished with a couple of rosemary leaves. So pretty, so yummy!


Watch the video: Peach Cobbler - Delicious And Easy Dutch Oven Recipe (December 2021).