Rosemary Peach, Strawberry, and Lemon Cookie Crumble

Herbs in desserts. Let’s discuss. I know it might be making you feel a leetle uncomfortable and even doubtful that something as delicious as fruit desserts really need an extra punch. But trust me, friend. This is a a world undiscovered. A wonderland unknown. And I want to explore this place with you. Is that weird? Adding herbs to sweet treats has become trendy BECAUSE IT’S GOOD. You could do basil here if you wanted. You could do mint. Nothing says “adventure conquering” quite like rosemary in a dessert, though. And to top it off (literally), we add lemon cookie crumbles to our crisp topping.
I made this guy for my house warming party but didn’t put it out since there was already so much food for my guests. By the end of the night, my friends had found this beauty on my counter top and dug in. It wasn’t hot or fresh out of the oven. They didn’t even have the decency to add ice cream. But they loved it. Best. Compliment. Ever. If you aren’t into making complicated desserts then you have come to the right place. The most strenuous part of this crisp is waiting for it to bake!

Our delicious ingredient line up:

From Left to Right Clockwise: Brown sugar, peeled peaches, lemon cookie crumbs, granulated sugar, strawberries, butter, fresh rosemary, flour, lemon, cornstarch, and vanilla. I think salt got lost somewhere between cookie crumbs and sugar.

Not pictured: blanching rosemary for 30 seconds. We just bring water to a boil and place our rosemary sprig in for 30 seconds. Take out and mince. By blanching our herb, it takes away the very strong flavor of rosemary and makes it deliciously palatable for our crisp. Take rosemary, peaches, strawberries, lemon juice, cornstarch, granulated sugar, vanilla, and salt place in a mixing bowl. Let’s combine this yummy nonsense and move on. We place the mixture in a buttered baking dish. A deep pie plate works too! I like to keep you on your toes.

In another mixing bowl (I’m so unpredictable), we combine flour, brown sugar, lemon cookie crumbs, and melted butter. And by combine, I mean take those pretty paws and jump in! Look at those glorious clumps! Bet you never thought clumps could be glorious and said so on a food blog.

We just take the yummy, lemony cookie topping and sprinkle it over our fruit mixture. Doesn’t it already look like it has baked? Please exercise some self control and wait to dig in AFTER a trip to the oven. Those sweet juices over ice cream are all you need in life. Pinky promise.

This is lemony, this is peachy, this is herby. Word to the wise: that rosemary sprig is just for decoration, don’t actually bake it on top of your crisp. There is such a thing as too much rosemary (I know, I used to be in denial too). Serve this hot with any ice cream you like! I definitely do not discriminate against ice cream here. Happy crisp making!

Print Recipe

Rosemary Peach and Strawberries with Lemon Cookie Crisp


Lemon Cookie Crisp

Rosemary Peach and Strawberry filling


Lemon Cookie Crisp

Rosemary Peach and Strawberry filling

  1. Preheat oven to 350 degrees. Bring a small saucepan of water to a boil and put in the rosemary for 30 seconds. Take out of water, remove leaves and finely mince.

  2. For the filling: In a bowl, add peaches, strawberries, rosemary, lemon juice, sugar, vanilla, cornstarch, and salt. Mix to coat and place in a 8 inch baking dish.

  3. For the cookie topping: Stir together the flour, cookie crumbs, and brown sugar. Add melted butter and stir until large crumbs form.

  4. Sprinkle topping over peach mixture and cover with foil. Bake for 30 minutes then remove foil and bake until golden brown and bubbly, about another 15-25 minutes. Remove from oven and add ice cream.

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