Baked Peaches and Rosemary

Baked peaches are delicious with ice cream or yogurt, especially when garnished with a crunchy, nutty crumble and a dash of rosemary.

| Time: 35 minutes | Yield: 8 servings |

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Preparation:

1. Preheat oven to 400 degrees.

2. Grease an 8x8 glass pan. Place sliced peaches in the bottom of  the pan, lying each one slightly on top of the next one.

3. Heat coconut oil, brown sugar, salt, and vanilla in a small saucepan until sugar is dissolved.

4. Pour the liquid over the peaches, then sprinkle with rosemary.

5. Bake for 20-25 minutes.

Ingredients:

4 peaches, thickly sliced

2 T coconut oil

¼ cup brown sugar

¼ tsp salt

½ tsp vanilla

2 sprigs rosemary leaves, chopped fine

This recipe originally appeared in Growing Perennial Foods, a field guide to growing, harvesting, and cooking with perennials. On sale now.