Can’t beat a bowl full of peaches except with a pan of roasted peaches stewing in their own caramelized juices. We’re trying to avoid sugar and realized we could deconstruct a crumble and make it as healthy as we’d like. Turns out, sugar is so unnecessary here that we might as well have eaten this for breakfast. Then, we did, all week. It was glorious. Here’s how…

BAKE YOUR PEACHES

Wash, halve, and core the peaches. Drizzle with a bit of olive oil or butter, add some flaky sea salt. Depends on your oven, but we cooked 3.5 peaches at 350 for 45 minutes and they got to that perfect caramelized space and you could see the sugar from the peaches caramelize at the bottom of the pan.

MAKE YOUR CRUMBLE

While this cooks, go ahead and make some crumble. You can make a traditional crumble and still keep it sugar free with this recipe, or you can just whip up a batch of granola: coat some rolled oats in melted butter or sunflower oil, add spices to your liking, a bit of salt, a bit of maple syrup if you absolutely must (you needn’t, the Severson oats are wonderful on their own) and toast in the oven alongside your peaches.

PUT IT ALL TOGETHER & ADD CREMA

Incredible with a big dollop of yogurt mixed with some lemon juice and a bit of olive oil. Wonderful with coconut cream, ice cream, or just plain ole’ whipped cream.