Rosemary Peach Goat Cheese Bake
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What does this food offer in terms of nutrients and physical nourishment?
Protein (nuts, cheese)
Carbohydrates (oats, nuts, peaches, cheese, sugar)
Fat (nuts, butter, cheese)
Fiber (peaches, oats, nuts)
Other (peaches contain vitamins A and C)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Chewy
Chunky
Rich
Fresh
Sticky
Sweet
Tangy
Warm
Cozy
Breakfast? Dessert? Snack? Get yourself a dish that can do all three! This sweet and savory peach bake is the perfect addition to your summer meal prep lineup. With an oat and walnut base, it’s a great source of fiber, healthy fats, and protein for sustainable energy any time of day. The lightly sweetened rosemary peach topping combines with the crust for delicious sticky and moist crumbles in every bite.
Think of it as peach-cobbler-meets-no-bake-energy-balls with a touch of creamy tartness from the goat cheese and a hint of rosemary for good measure!
By omitting the goat cheese, this recipe easily becomes dairy free and vegan. And if you’re not as into herb-fruit combinations as I am, simply leave out the rosemary — you won’t offend me, I promise!
If you don’t have a food processor, no sweat — head to the bottom of the recipe directions for instructions on how to make an alternative but equally as delicious and nourishing crumble.
Allergens: Nuts, corn, dairy (option)
Servings: 4-6 squares
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients:
Crumble Crust
2 cups walnuts
1 cup rolled oats (not quick cooking)
1 cup pitted dates
1/2 cup melted coconut oil
1/4 tsp salt
Topping
4 peaches, sliced or 4 cups frozen sliced peaches, thawed
2 tbsp sugar
2 tbsp goat cheese (Leave out for vegan option)
1 tbsp cornstarch*
1 tbsp water
1/2 tsp fresh rosemary, chopped
1/4 tsp cinnamon
*If you don’t have cornstarch, you can substitute flour or tapioca starch
Directions:
Preheat oven to 375F.
In a food processor, pulse to combine the crumble-crust ingredients. Finished product should be fine crumbles that stick together when packed down.
Add mixture to a 9 x 9 baking pan (I used a glass one, so cooking times might vary slightly for other materials).
Using the back of a spatula or spoon, press crumble firmly and evenly into the bottom of the pan.
In a medium saucepan over medium heat, combine peaches, sugar, rosemary, and cinnamon. Heat until peaches soften slightly and liquid begins to leave the fruit.
In a small mixing bowl or cup, whisk together cornstarch and water to make a slurry. Add the slurry to the peach mixture. This will help the sugar and liquid thicken into a sticky coating for the peaches.
Heat for another 5 minutes to let the liquid thicken slightly. Pour mixture over the crust base.
Note: The liquid will only be slightly more viscous, it won’t be sticky until it bakes so don’t worry if the peach mixture seems runny.
Sprinkle goat cheese on top. Bake for 25 minutes or until goat cheese and the top of the peaches start to toast and liquid is absorbed (any visible crust will look sticky).
Serve warm! Enjoy!
Tip: If you don’t have a food processor or blender to make the base of this dish, skip the crumble steps (2-4) and make the peach mixture as instructed above. Add to a baking pan and top with chopped walnuts and oats. Mix it around so that the oats can absorb some of the excess liquid. Bake for 15 minutes.
