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Tuesday, September 28, 2021

White Peach Cardamom Crumble

I've still got a few white peaches on my tree, very few.


White Peach Cardamom Crumble

Serves 4-6

For the fruit layer:

6 white peaches, thinly sliced (4 cups, approximately)
2 T loosely packed brown sugar
1/4 teas salt
1/8 teas ground cardamom

For the crumble topping:

1/3 c rolled oats
1/3 c loosely packed brown sugar
1/3 c AP flour, you can substitute wheat flour if you prefer (I did)
1/4 teas cinnamon
1/4 teas salt
1/8 teas ground cardamom
3 T butter, softened
1/3 c sliced almonds

Heat your oven to 375F. Place peaches into a buttered baking dish (7X10 or approximate equivalent). Sprinkle with the brown sugar, cardamom, and salt. Stir until peaches are coated and set aside.

Combine the oats, flour, sugar, cinnamon, cardamom, and salt in a bowl. Cut in the butter using your fingers, a fork, or a pastry blender, until coarse crumbs appear. Spoon the topping over the peaches. Sprinkle the almonds over the top and place in the oven. Bake for 30-35 minutes, until golden. Let sit for about 5-10 minutes and serve with vanilla ice cream or yogurt (frozen or not).

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