Peach Cardamom Crumble
So I’m torn. We’ve reached that point in the year where Labor Day has come and gone, yet summer isn’t officially over [helloooooo, 90 degrees + humidity]. Do I embrace fall in all its glory or try to hang onto the last few strands of summer? In true Talia fashion, I can’t make up my mind and instead have decided that I want everything all at once. Pumpkin beer + barbeque food? Don’t mind if I do!
Let’s talk summer for a little bit right now. I actually have a confession to make: I’ve been a little slow to jump on the peach bandwagon. As in, I don’t think I had ever eaten a peach prior to last summer. Pathetic, I know. Gahh, I’m so sheltered!
But I mean, let’s be honest — I’ve always been on the slow train when it comes to food [and most other things in life]. Pineapple? For the life of me, I couldn’t understand what type of fruit could possibly be encased in such a weird outer covering. Sushi? Refused to even look at it until age twenty-two. Steak? Haaaaaaaated it for years (my brother won big during that time. extra steak for him? sure!).
In real life though, I even went through a phase where I DIDN’T. LIKE. PIZZA.
WHAT?? Who AM I?!
Of course, I now love all of the above mentioned food items, but I’m also well aware that I was seriously missing out on life for quite some time. Fail, Talia. Total food fail.
Anyways, moving back onto the topic of peaches. We’re nearing the end of their peak season here in New England and holy moly — they are delicious and perfectly ripe. And in my world, we use what’s available and cook by the seasons. Enter: peaches.
This recipe is incredibly simple and on the verge of being totally healthy [fruit = healthy, remember?]! It also uses one of my absolute most favorite spices in the whole wide world – cardamom! The first time I made a recipe that called for cardamom, I nearly had a coronary when I saw the price tag: $14.99 for a container of this stupid rando spice that I’d never heard of?! Spice Islands, you must be outta yo damn mind.
But alas! It is a glorious spice, one that makes me feel all warm and fuzzy inside – well worth the money you will spend on it. I mean, it’s not likely that you’ll come across recipes that call for cups and cups of cardamom, so it will certainly last you awhile. It actually tastes more like a fall/winter spice, so the fact that it’s been thrown in with a summer dessert is absolutely blowing.my.mind. Jessica seems to be on the same page. In fact, she is the mastermind behind this brilliant recipe; I’ve merely modified it ever-so-slightly to take on a healthier spin.
Don’t be surprised if you see more recipes from me that include cardamom as we finally leave these summer months behind and head into cooler weather. I’ve got two words for you: christmas cookies.
But let’s not get ahead of ourselves just yet. The temperature is currently hovering in the mid-eighties and the humidity level is high enough to make my hair frizz the second I step outside. Cold weather and Christmas? Eons from now.
However, it might actually be kind of nice to have to turn on the oven to make this dessert during one of the upcoming chilly evenings…
- 4 - 6 of your favorite variety of peaches, thinly sliced
- 1 tablespoon cane sugar
- 1 tablespoon light brown sugar
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- ⅓ cup old fashioned oats
- ⅓ cup light brown sugar
- ⅓ cup wheat flour
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon cardamom
- 3 tablespoons coconut oil, room temperature
- Preheat oven to 375 degrees F. Thinly slice the peaches and, in a medium- to large-sized bowl, toss with sugars, salt and cardamom until evenly coated; place in a baking dish.
- [The size of the baking dish is really up to you -- I typically use something around 11"x7", but you are free to choose a larger/smaller pan depending on how many peaches you have on hand!]
- Using the same bowl [no need to wipe it clean, extra spices are always welcome], combine the oats, sugar, flour and spices. Add the coconut oil and mash until it becomes crumbly, using either a fork or your hands.
- Cover peaches with the crumble and bake until topping is golden brown, between 30-40 minutes depending on your oven. Best served immediately, with ice cream or whipped cream on top!
- use 2 tablespoons of brown sugar instead of a tablespoon each of cane and light brown sugars
- use all-purpose flour instead of wheat flour
- use unsalted butter (at room temperature) instead of coconut oil
I typically like to err on the side of being a little healthier with my recipe modifications, but I can attest to the fact that this recipe tastes equally as delicious in its original state!
Recipe from: How Sweet It Is | White Peach Cardamom Crumble
So… I might try to sneak in oooone more summer recipe before the season “officially” changes in my book. Ice cream, anyone? Sorry I’m not sorry :)
