Peach and Rosemary Crumble Recipe
Photo: Yuki Sugiura
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
Directions
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.
Serves 6-8
Ingredients
Directions
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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