I don’t eat much fruit throughout the year – maybe a handful of blueberries here or there, or some strawberries in the spring, or the occasionally hunger busting banana. But when fall comes, and the peaches and plums are at their peak, I begin gorging on fruit. My sweetie likes sweets, so I indulged him and made this crisp a couple weeks ago – and my recipe has a secret ingredient – rosemary.I don’t recall when I discovered how well rosemary goes with peaches, but it’s divine. Mince it up small so there aren’t large chunks in the crisp, and you’ll surprise your family when you serve this!
- 8 large ripe peaches, skin removed, cut into large chunks
- ¾ cup flour, divided
- ¼ cup sugar
- 2 teaspoons vanilla extract
- 1 tablespoon minced fresh rosemary
- Pinch of Kosher salt
- ½ cup brown sugar
- ½ cup cold butter, cut into chunks
- ½ cup whole oats
- Combine the peaches with ¼ cup flour, sugar, vanilla extract, rosemary and salt in a large bowl. Toss so that everything is evenly coated. Pour into an 8x8 glass baking pan and set aside.
- Place the remaining ½ cup flour, brown sugar, and butter in the bowl of a food processor and pulse several times until the butter is about pea size. Stir the oats into the topping mixture and pour evenly over the peaches.
- Bake at 350 degrees until the topping is browned and the peaches are bubbly, about 45 minutes. Let cool a bit before serving.