Late summer, farm fresh peaches inspired me to create this fragrant, simple, and wholesome Peach Rosemary Olive Oil Crisp. The welcome sunny flavors of rosemary and good extra virgin olive oil shine through! These are the traditional flavors of the Mediterranean, where stone fruit grow alongside lemons, olives and rosemary. I have all three of these elements growing in my garden, and they blend together well in a simple, fruit-forward dessert.
Based on only 7 ingredients (not including pantry staples), you can get this light, healthy recipe done in minutes. Serve it with a plant-based ice “cream” or lemon sorbet to add a boast of cool, creaminess.
When fresh peaches are not in season, turn to canned peaches. You can also substitute a different type of seasonal fruit in this recipe, dependent upon the seasons, such as apples, persimmons, or cherries. This recipe is light and healthy enough—filled with whole fruits, whole grains, and spices; and light on sugar and fat—to enjoy for breakfast!
To make peach filling: In a medium bowl, mix together peaches, coconut palm sugar (or brown sugar), rosemary, lemon juice and zest, and orange juice until well combined. Place in a 9 X 13 inch baking dish or divide among 8 individual small baking dishes (i.e., soufflé cups or ramekins).
To make crisp topping: In a small bowl, mix together oats, flour, vanilla, olive oil, cinnamon, salt, and coconut palm sugar (or brown sugar) to make a crumbly topping. Sprinkle topping over the peach mixture in the baking dish or individual dishes.
Place peach crisp in the oven, uncovered, and bake 40-45 minutes until golden brown and tender.
Garnish with fresh rosemary, as desired, and serve immediately.
To make this recipe gluten-free, substitute gluten-free flour blend for all purpose flour.