Peach & rosemary crumble
By Julie Montagu GF DF EF V
Serves 6-8 | Prep 10 mins | Cook 15 mins | Calories 238 (per serving)Refined
sugar-freeTotal fat Saturated Salt Sugar Protein
9.9g 7. 6g 0.15g 22 .1g 3.5g1 Preheat the oven to 220°C. Grease a 24x16cm
(9½x6in) baking dish.
2 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,
bubbly and absolutely delicious!6 large ripe peaches, stoned, cut
into small chunks or thinly sliced
90g (3oz) wheat-free oats
60g (2oz) buckwheat flour
5 rosemary sprigs, leaves separated
75ml (2¾fl oz) coconut oil, melted
55g (1¾oz) coconut palm sugar
2 tbsp honey or maple syrup
2 tbsp arrowroot powder
1 tsp vanilla extract
½ tsp sea salt