I know—peaches. They’re everywhere this time of year.
It’s especially maddening when you live someplace where a handful of really good peaches are divided among a crowd of neighbors and friends. Still, I can’t stop talking about them. I’m actually a little torn sharing this recipe because I have another peach idea coming next week that may be even more outrageous. But this crumble was seriously excellent—I may have eaten most of it with a single spoon.
Time to deal with peaches, then.
White peaches are so pretty. Their pale flesh and delicate flavor feel like summer on a plate, and I wanted to eat every one of them.
Then there’s cardamom. I love cardamom, but to me it tastes like warmth and holidays—like Christmas. It’s a cozy spice, and that can feel odd when paired with bright summer fruit. I admit I like my seasons to be tidy: crisp leaves and pumpkins in autumn, hot chocolate in winter, flowers in spring, and sunscreen in summer. Mixing seasonal signals makes my brain do a double take, so adding cardamom to a peach crumble felt like a small rebellion.
No matter. It worked. The warm, slightly floral notes of cardamom paired beautifully with the peaches and turned this into something I want to bake again immediately.
The crunch of the crumble topping with the tender peaches—plus that hint of cardamom—made for a dessert that felt both comforting and summery. I could happily eat it a million times.
White Peach Cardamom Crumble
Yield:
4
appropriately, 2 obnoxiously
15
30
45
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Ingredients
- 6 white peaches, thinly sliced
- 2 tablespoons loosely packed brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon cardamom
Crumble
- 1/3 cup old-fashioned oats
- 1/3 cup loosely packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon cardamom
- 3 tablespoons unsalted butter, at room temperature
- ice cream or frozen yogurt for serving
Instructions
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Preheat the oven to 375°F (190°C). Arrange the sliced peaches in a baking dish (a 7 x 10-inch dish works well). Sprinkle the peaches with brown sugar, cardamom and salt, then toss gently to coat. Set aside.
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In a large bowl, stir together the oats, flour, brown sugar, cinnamon, cardamom and salt. Add the softened butter and mash it into the dry ingredients with a fork or your fingers until coarse crumbs form. Sprinkle the crumble topping evenly over the peaches.
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Bake for 30–35 minutes, until the topping is golden and the peaches are bubbling. Serve warm with ice cream or frozen yogurt.
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This dessert makes me so happy.