Free shipping on orders over $75 within the lower 48 states

Rosemary Salt Peach Crumble with Honey Mascarpone Whipped Cream

Posted by on


This recipe celebrates the best part of late summer: stone fruit. We used peaches, but plums and nectarines are just as delicious. When selecting peaches or nectarines, be sure to give them a good sniff. The better they smell, the better they will taste once ripened. 

Makes one 9" x 9" square pan or 9" pie pan.


2 pounds peaches (about 6 - 8 medium peaches), sliced
1 tablespoon fresh lemon juice
2 tablespoons Bee Local Portland Farmland or Oregon High Desert (or brown sugar)
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon allspice (or nutmeg)
pinch of Jacobsen Salt Co. Infused Rosemary Salt
1 sprig of fresh rosemary, finely chopped

Crumble Topping
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
2/3 cup granulated sugar
1/4 teaspoon Jacobsen Salt Co. Infused Rosemary Salt
6 tablespoons cold unsalted butter, cut into cubes
1/2 cup chopped nuts, optional (pecans, walnuts or sliced almonds)

Honey Mascarpone Whipped Cream
1 cup heavy whipping cream
½ cup mascarpone cheese, softened
2 tablespoons Bee Local Willamette Valley Honey
½ teaspoon vanilla extract or paste


Place rack in the middle of the oven and preheat to 350F.

Toss the filling ingredients together in a medium bowl, and set aside while you prepare the crumble topping. 

In a medium bowl, combine the flour, oats, sugar, and rosemary salt. Use your fingers, a pastry cutter, or two butter knives to work the butter into the flour mixture. You should have bits of butter roughly the size of peas. Add the nuts and combine, if using.

Take 1/2 cup of crumble topping and fold into the peach filling. Pour filling into a baking dish and top evenly with the crumble mixture. Bake for 30 - 40 minutes until the top is golden brown and the juices are bubbling. If the top starts to brown too quickly, place foil over the top to prevent burning. Let cool for 15-20 minutes before serving, but room temperature is best.

To make the whipped cream, beat the heavy cream just until soft peaks begin to form. Add the mascarpone cheese, honey, and vanilla. Continue to whip until mixture becomes stiff and holds its shape. 

← Older Post Newer Post →