Peach Crisp with Rosemary and Olive Oil

Late summer, farm-fresh peaches are the inspiration for this luscious peach crisp. The welcome sunny flavors of rosemary and extra virgin olive oil shine through, reminiscent of the traditional flavors of the Mediterranean, where stone fruit grow alongside lemons, olives, and rosemary. I am so fortunate to have all three of these elements growing in my garden, and they blend together well in this simple fruit-forward dessert, Peach Crisp with Rosemary and Olive Oil.

Based on only 7 ingredients (not including pantry staples), you can get this light, healthy recipe done in minutes. Serve it warm with a plant-based ice “cream” or lemon sorbet to add a boost of cool, creaminess. With a rosemary infused peach filling and an olive oil oat crunchy topping, this dessert is very low in added sugars, packed with antioxidant-rich fruit, heart healthy fats, and whole grains. You can enjoy this vegan fruit crisp as a treat you can feel really good about. Make it gluten-free easily by swapping out the wheat flour for a gluten-free flour blend.

Try a variety of peaches for this recipe, including white or yellow types, or even nectarines. (I used a blend of white and yellow peaches in the photos here). When fresh peaches are not in season, turn to canned or frozen peaches for this healthy fruit crisp recipe. 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 to enjoy for breakfast.

Watch Sharon make this recipe on her IG live here.

Peach Crisp with Rosemary and Olive Oil

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(12 votes, average: 4.92 out of 5)
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4.9 from 12 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Enjoy this super simple, 7 ingredient, healthy Peach Crisp with Rosemary and Olive Oil recipe as a treat you can feel really good about!

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Ingredients

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Peach Filling:

• 8 fresh medium peaches, peeled, sliced (or 8 cups frozen or canned)
• 1 tablespoon coconut palm sugar (or brown sugar)
• 1 ½ teaspoons fresh rosemary, chopped
• 1 lemon (juice and zest)
• 3 tablespoons orange juice

Crisp Topping:

• 1 cup old-fashioned oats
• ¼ cup all purpose flour
• ½ teaspoon vanilla
• 1/4 cup extra virgin olive oil
• ½ teaspoon cinnamon
• Pinch kosher salt
• 1 ½ tablespoons coconut palm sugar (or brown sugar)

Garnish:

• Fresh rosemary sprigs, as desired

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Instructions

1. Preheat oven to 375 F.
2. To make peach filling: In a 2 1/2 quart baking dish, mix together peaches, coconut palm sugar (or brown sugar), rosemary, lemon juice and zest, and orange juice until well combined (alternatively, mix filling in a large bowl and divide among 8 individual small baking dishes (i.e., soufflé cups or ramekins).
3. 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.
4. Place peach crisp in the oven, uncovered, and bake 40-45 minutes until golden brown and tender.
5. Garnish with fresh rosemary, as desired, and serve immediately.

Notes

To make this recipe gluten-free, substitute gluten-free flour blend for all purpose flour.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 222
• Sugar: 16 g
• Sodium: 1 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Carbohydrates: 34 g
• Fiber: 5 g
• Protein: 5 g

For other fruit-forward desserts, check out some of my favorites:

Cinnamon Apple Crumble
Grilled Peaches with Basil
Summer Fruit Skillet Cobbler
Ojai Pixie Tangerine Vegan Cheesecake Cups
Strawberry Blondies with Coconut
Easy Soy Yogurt Berry Parfait

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