The perfect dish for summer barbecues and as Julie recommends, just add some almond milk and it can be eaten for breakfast too!

PeachCrumble_026.2

Serves 6–8

6 large ripe peaches, stoned and cut into small chunks or thinly sliced
90g (3⁄4 cup) oats
60g (1⁄2 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
1⁄2 teaspoon sea salt
baking dish, roughly 24 x 16cm (91⁄2 x 6in)

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!

 

Shop Julie’s book Eat Real Food Here.

 

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