• Peach and Rosemary Crumble

    by  • 21/07/2016 • Country food • 0 Comments


    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!

    Serves 6–8

    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


    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 and bake for 15 minutes. The crumble will come out hot and bubbly and absolutely delicious!

    Photography by Yuki Sugiura

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