Peach & Rosemary Crumble |
Favourites 46

Prep Time: 15 Minutes | Baking Time: 15 Minutes

Serves 6–8

A delicious throw-it-all-in-and-bake summer pudding, make this when peaches are in season for the best taste and eat the leftovers for breakfast with some almond milk.


  • 6 large ripe peaches, stoned and cut into small chunks or thinly sliced
  • 90g (3⁄4 cup) of oats
  • 60g (1⁄2 cup) of buckwheat flour
  • 5 rosemary sprigs, leaves separated
  • 75ml (5 tbsps) of coconut oil, melted
  • 55g (3 tbsps + 2 tsps) of coconut palm sugar
  • 2 tbsps of honey or maple syrup
  • 2 tbsps of arrowroot powder
  • 1 tsp of vanilla extract
  • 1⁄2 tsp of sea salt


  1. Preheat the oven to 220°C/425°F/gas 7.
  2. In a large bowl, mix all the ingredients together until well combined and crumbly.
  3. Spoon into the baking dish (rougly 24 x 16 cm) and bake for 15 minutes. The crumble will come out hot and bubbly and absolutely delicious!


Recipe courtesy of Superfoods Superfast: 100 Energizing Recipes To Make In 20 Minutes Or Less by Julie Montagu (Quadrille, £18.99)

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