I love this sweet dish, especially when peaches are in season. Any leftovers can be eaten for breakfast. Just add some almond milk.

Serves 6-8


  • 6 large ripe peaches, cut into small chunks or thinly sliced
  • 3/4 cup oats
  • 1/2 cup buckwheat flour
  • 5 rosemary sprigs, leaves separated
  • 5 Tbsp. coconut oil, melted
  • 3 Tbsp. plus 2 tsp. coconut palm sugar
  • 2 Tbsp. honey or maple syrup
  • 2 Tbsp. arrowroot powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt


    Preheat oven to 425°.

    In a large bowl, mix all the ingredients together until well combined and crumbly. Spoon into a baking dish that measures roughly 9 1/2" x 6".

    Bake for 15 minutes. The crumble will come out hot and bubbly and absolutely delicious.

    From Superfoods Superfast (Quadrille) by Julie Montagu.

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