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Peach Crisp with Rosemary and Olive Oil


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

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 coconut palm sugar (or brown sugar)
  • 1 ½ teaspoons fresh rosemary, chopped
  • 1 lemon (juice and zest)
  • 3 tablespoons orange juice

Crisp Topping:

Garnish:

  • Fresh rosemary sprigs, as desired

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