Peach and rosemary crumble

Peach and rosemary crumble

By
From
Superfoods Superfast
Serves
6-8

I love this sweet dish, especially when peaches are in season. This is a truly delicious summer pudding, but any leftovers can be eaten for breakfast. No joke! Just add some almond milk and you have not only a super after-dinner sweet but a super sunrise, too!

Ingredients

Quantity Ingredient
6 large ripe peaches, stoned and cut into small chunks or thinly sliced
90g oats
60g buckwheat flour
5 rosemary sprigs, leaves separated
75ml coconut oil, melted
55g coconut palm sugar
2 tablespoons honey or maple syrup
2 tablespoons arrowroot powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt

Method

  1. Preheat the oven to 220°C.
  2. In a large bowl, mix all the ingredients together until well combined and crumbly. Spoon into the baking dish and bake for 15 minutes. The crumble will come out hot and bubbly and absolutely delicious!
Tags:
healthy
fast
sugar free
wheat free
dairy free
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again