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Rosemary Peach Crumble with Toasted Almonds

This peach crumble features juicy peaches infused with a hint of rosemary, topped with a crunchy crumble loaded with toasted almonds. The dish combines tender fruit and a golden, crispy topping for a warm, rustic presentation.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups peach slices pitted and sliced
  • 2 teaspoons fresh rosemary finely chopped
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup rolled oats
  • 1/2 cup unsalted butter cold and cubed
  • 1/2 cup toasted almonds roughly chopped

Equipment

  • Mixing bowls
  • Baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, gently toss the peach slices with lemon juice, sugar, and finely chopped rosemary until well combined. Spread the fruit mixture evenly into a buttered baking dish.
  2. In another bowl, combine the flour, brown sugar, and rolled oats. Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs. Fold in the toasted almonds for added crunch.
  3. Evenly sprinkle the crumble topping over the peach filling, ensuring full coverage to create a thick, golden crust.
  4. Place the baking dish in the oven and bake for about 40 minutes, or until the topping is golden brown and bubbling around the edges. The aroma of toasted almonds and baked peaches will fill your kitchen.
  5. Remove from the oven and let it cool slightly—this helps the juices set a bit and the topping crisp up further.
  6. Serve the peach crumble warm, scooped into bowls and enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream if desired. The contrast of warm fruit and crunchy topping makes each spoonful satisfying.

Notes

For extra flavor, sprinkle a pinch of sea salt over the topping before baking. To enhance rosemary’s aroma, gently bruise the leaves before chopping. Keep an eye during broiling if you want to add a touch of extra crunch at the end.