This truly delicious recipe is from new book Superfoods Superfast by Julie Montagu (Quadrille, £18.99). Not only is it a super healthy summer pudding but any leftovers can be eaten for breakfast, too – just add milk!
6 large ripe peaches, stoned and cut into small chunks or thinly sliced
90g (¾ cup) oats
60g (½ cup) buckwheat flour
5 rosemary sprigs, leaves separated
75ml (5 tablespoons) coconut oil, melted
55g (3 tablespoons + 2 teaspoons) coconut palm sugar
2 tablespoons honey or maple syrup
2 tablespoons arrowroot powder
1 teaspoon vanilla extract
½ teaspoon sea salt
- Preheat the oven to 220°C/425°F/gas 7.
- In a large bowl, mix all the ingredients together until well combined and crumbly.
- Spoon into the baking dish and bake for 15 minutes. The crumble will come out hot and bubbly and absolutely delicious!
Photography by Yuki SugiuraTweet