Peach Crisp with Rosemary and Olive Oil






Late summer season, farm-fresh peaches are the inspiration for this luscious peach crisp. The welcome sunny flavors of rosemary and further virgin olive oil shine via, harking back to the normal flavors of the Mediterranean, the place stone fruit develop alongside lemons, olives, and rosemary. I’m so lucky to have all three of those parts rising in my backyard, and so they mix collectively nicely on this easy fruit-forward dessert, Peach Crisp with Rosemary and Olive Oil.

Based mostly on solely 7 substances (not together with pantry staples), you may get this mild, wholesome recipe carried out in minutes. Serve it heat with a plant-based ice “cream” or lemon sorbet so as to add a lift of cool, creaminess. With a rosemary infused peach filling and an olive oil oat crunchy topping, this dessert may be very low in added sugars, filled with antioxidant-rich fruit, coronary heart wholesome fat, and entire grains. You’ll be able to get pleasure from this vegan fruit crisp as a deal with you may really feel actually good about. Make it gluten-free simply by swapping out the wheat flour for a gluten-free flour mix.

Strive a wide range of peaches for this recipe, together with white or yellow sorts, and even nectarines. (I used a mix of white and yellow peaches within the photographs right here). When contemporary peaches should not in season, flip to canned or frozen peaches for this wholesome fruit crisp recipe. You too can substitute a distinct sort of seasonal fruit on this recipe, dependent upon the seasons, comparable to apples, persimmons, or cherries. This recipe is mild and wholesome sufficient to get pleasure from for breakfast.

Watch Sharon make this recipe on her IG stay right here.


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Take pleasure in this tremendous easy, 7 ingredient, wholesome Peach Crisp with Rosemary and Olive Oil recipe as a deal with you may really feel actually good about!

Peach Filling:

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

Crisp Topping:


  • Contemporary rosemary sprigs, as desired

  1. Preheat oven to 375 F.
  2. To make peach filling: In a 2 1/2 quart baking dish, combine collectively peaches, coconut palm sugar (or brown sugar), rosemary, lemon juice and zest, and orange juice till nicely mixed (alternatively, combine filling in a big bowl and divide amongst 8 particular person small baking dishes (i.e., soufflé cups or ramekins).
  3. To make crisp topping: In a small bowl, combine collectively oats, flour, vanilla, olive oil, cinnamon, salt, and coconut palm sugar (or brown sugar) to make a crumbly topping. Sprinkle topping over the peach combination within the baking dish or particular person dishes.
  4. Place peach crisp within the oven, uncovered, and bake 40-45 minutes till golden brown and tender.
  5. Garnish with contemporary rosemary, as desired, and serve instantly.


To make this recipe gluten-free, substitute gluten-free flour mix for all goal flour.

  • Prep Time: 20 minutes
  • Cook dinner Time: 45 minutes
  • Class: Dessert
  • Delicacies: American


  • Serving Dimension: 1 serving
  • Energy: 222
  • Sugar: 16 g
  • Sodium: 1 mg
  • Fats: 9 g
  • Saturated Fats: 1 g
  • Carbohydrates: 34 g
  • Fiber: 5 g
  • Protein: 5 g

Key phrases: peach dessert, dessert, olive oil, rosemary

For different fruit-forward desserts, try a few of my favorites:

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

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