Late summer season, farm-fresh peaches are the inspiration for this luscious peach crisp. The welcome sunny flavors of rosemary and additional virgin olive oil shine by way of, harking back to the standard flavors of the Mediterranean, the place stone fruit develop alongside lemons, olives, and rosemary. I’m so lucky to have all three of those components rising in my backyard, and so they mix collectively effectively on this easy fruit-forward dessert, Peach Crisp with Rosemary and Olive Oil.
Based mostly on solely 7 components (not together with pantry staples), you will get this gentle, wholesome recipe performed in minutes. Serve it heat with a plant-based ice “cream” or lemon sorbet so as to add a lift of cool, creaminess. With a rosemary infused peach filling and an olive oil oat crunchy topping, this dessert may be very low in added sugars, full of antioxidant-rich fruit, coronary heart wholesome fat, and complete grains. You may take pleasure in this vegan fruit crisp as a deal with you’ll be able to really feel actually good about. Make it gluten-free simply by swapping out the wheat flour for a gluten-free flour mix.
Attempt quite a lot of peaches for this recipe, together with white or yellow sorts, and even nectarines. (I used a mix of white and yellow peaches within the photographs right here). When recent peaches are usually not in season, flip to canned or frozen peaches for this wholesome fruit crisp recipe. You may as well substitute a distinct kind of seasonal fruit on this recipe, dependent upon the seasons, reminiscent of apples, persimmons, or cherries. This recipe is gentle and wholesome sufficient to take pleasure in for breakfast.
Watch Sharon make this recipe on her IG reside right here.
Description
Get pleasure from this tremendous easy, 7 ingredient, wholesome Peach Crisp with Rosemary and Olive Oil recipe as a deal with you’ll be able to really feel actually good about!
Peach Filling:
- 8 recent medium peaches, peeled, sliced (or 8 cups frozen or canned)
- 1 tablespoon coconut palm sugar (or brown sugar)
- 1 ½ teaspoons recent rosemary, chopped
- 1 lemon (juice and zest)
- 3 tablespoons orange juice
Crisp Topping:
Garnish:
- Contemporary rosemary sprigs, as desired
- Preheat oven to 375 F.
-
To make peach filling: In a 2 1/2 quart baking dish, combine collectively peaches, coconut palm sugar (or brown sugar), rosemary, lemon juice and zest, and orange juice till effectively mixed (alternatively, combine filling in a big bowl and divide amongst 8 particular person small baking dishes (i.e., soufflé cups or ramekins).
- To make crisp topping: In a small bowl, combine collectively oats, flour, vanilla, olive oil, cinnamon, salt, and coconut palm sugar (or brown sugar) to make a crumbly topping. Sprinkle topping over the peach combination within the baking dish or particular person dishes.
- Place peach crisp within the oven, uncovered, and bake 40-45 minutes till golden brown and tender.
- Garnish with recent rosemary, as desired, and serve instantly.
Notes
To make this recipe gluten-free, substitute gluten-free flour mix for all goal flour.
- Prep Time: 20 minutes
- Cook dinner Time: 45 minutes
- Class: Dessert
- Delicacies: American
Vitamin
- Serving Measurement: 1 serving
- Energy: 222
- Sugar: 16 g
- Sodium: 1 mg
- Fats: 9 g
- Saturated Fats: 1 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 5 g
Key phrases: peach dessert, dessert, olive oil, rosemary
For different fruit-forward desserts, take a look at a few of my favorites:
Cinnamon Apple Crumble
Grilled Peaches with Basil
Summer season Fruit Skillet Cobbler
Ojai Pixie Tangerine Vegan Cheesecake Cups
Strawberry Blondies with Coconut
Simple Soy Yogurt Berry Parfait
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