Rosemary Sugared Peaches

Cinnamon Swapple with rosemary peaches

A simple, yet flavorful way to enjoy one of summer's finest fruits.

You'll be surprised how a little bit of herbs and sweetener can transform juicy summer peaches into a craveworthy snack or toast topper that's teeming with flavor. And here's the best part: you can use fully ripe or unripened peaches for this! As seen above paired with dairy-free cream cheese on top of our Cinnamon Swapples for a vegan, paleo take on "peaches & cream" which was... well.... wow.

Time: 6-7 minutes

Serves: 1


  • 1 Tablespoon butter, dairy-free butter, or coconut oil
  • 1 peach, pitted, cut into 1/2" cubes (white or yellow)
  • 1/2-1 Tablespoon coconut sugar, to taste
  • 1/4 tsp dried rosemary plus more to taste
  • Pinch of sea salt
  • 1/2 tsp vanilla extract


  1. Melt the butter/oil in a skillet over medium heat.
  2. Add the remaining ingredients EXCEPT the vanilla extract, and stir well to combine.
  3. Cook over medium heat for 1 minute.
  4. Turn the heat down to low and cook for another 2-4 minutes, OR until the peaches have fully softened, stirring occasionally. This will depend on the ripeness of the peach that you used.
  5. Turn off the heat, and stir in the vanilla extract.
  6. Enjoy warm, or allow to cool, and enjoy!


  1. You can substitute the coconut sugar for brown sugar, cane sugar, or any other preferred sweetener.
  2. If you don't have rosemary on hand, you can try this with dried thyme. It's just as delicious!

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