Author Notes
The inspiration for this recipe came from two places - the beautiful summer local peaches on the North Shore of Massachusetts and a Bon Appetit recipe for peach and cardamon pie. I was out of eggs, however, so no crust was being made in this house today. So I decided to devise the below recipe based on what I had in the house. I love crisps or crumbles actually a tad more than pies, anyway. I find they make the fruit, the star in the recipe, stand out just a little bit more. —lighterandlocal
Ingredients
- Topping
-
4 tablespoons
unsalted butter, chilled
-
4 tablespoons
flour
-
1/4 cup
brown sugar
-
2 tablespoons
old-fashioned oats
-
1/4 teaspoon
salt
-
dash
cinnamon
- Filling
-
4
peaches, sliced
-
1/8 cup
granulated sugar
-
1/8 cup
light brown sugar
-
juice
of half a lemon
-
1/4 teaspoon
cinnamon
-
1/2 teaspoon
cardamom
Directions
-
Preheat oven to 375 degrees
-
In a food processor combine all topping ingredients and pulse several times, until mixture had a consistency of sand. If you don't have a food processor, combine all dry ingredients and then cut butter in with two knives, until you reach the right consistency. Set aside in fridge.
-
Combine sliced peaches, brown and white sugars, lemon juice and cardamon and cinnamon.
-
Pour fruit into a greased 8-inch square pan, sprinkle topping over fruit and bake for 30 minutes at 375 degrees until golden brown. Serve with vanilla ice cream.
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