This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page! 

Do you like surprises (the good kind, of course!)? If you do, then you’re going to love this Peach-Rosemary Crisp! This recipe takes one of my summertime favorites, a classic peach crisp, and lightens it up a little by cutting down on the butter and sugar, swapping in some agave syrup, and using whole wheat instead of white flour. And, as for the surprise (and the highlight of the dessert) — fresh rosemary to add a touch of savory to this sweet treat.

Recipe: Peach-Rosemary Crisp

Photo by Kelli Dunn

Serves 6

 What You'll Need:

Filling
8 medium-large ripe peaches, peeled and cut into chunks
3 tablespoons fresh rosemary, finely chopped
1/2 cup agave syrup
1/2 cup whole wheat flour

Crisp Topping
1/4 cup whole wheat flour
1/4 cup whole oats
1/3 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, cold and cut into cubes

What to Do: 

1. Preheat oven to 350 degrees.
2.  In a large bowl, toss the filling ingredients until well combined. Set aside.
3.  In a separate bowl, combine the dry ingredients for the topping (flour, oats, brown sugar, salt, and cinnamon), and mix together.
4. Add butter to the dry ingredients. Using your hands, mix together until the mixture becomes crumbly but well combined. (You don't want huge chunks of butter!)
5. Divide the peach mixture between six individual ramekins, and top each serving with the topping mixture. (This can also be done in one baking pan.)
6. Place ramekins on a baking sheet and bake for approximately 30 minutes, or until top is lightly browned and filling is bubbling. Enjoy!

Have a favorite sweet-and-savory combo? Share with us in the comments below!