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!
Ingredients
Scale
Peach Filling:
- 8 fresh medium peaches, peeled, sliced (or 8 cups frozen or canned)
- 1 tablespoon brown sugar (or coconut palm 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 brown sugar (or coconut palm sugar)
Garnish:
- Fresh rosemary sprigs, as desired
Instructions
- Preheat oven to 375 F.
- To make peach filling: In a 2 1/2 quart baking dish, mix together peaches, brown sugar (or coconut palm 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.)
- To make crisp topping: In a small bowl, mix together oats, flour, vanilla, olive oil, cinnamon, salt, and brown sugar (or coconut palm sugar) to make a crumbly topping. Sprinkle topping over the peach mixture in the baking dish (or individual dishes, dividing topping among eight small dishes).
- Place peach crisp in the oven, uncovered, and bake 40-45 minutes until golden brown and tender. (If you use individual baking dishes, place them on a baking sheet and bake in the oven.)
- 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.
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