Cardamom + Coconut Peach Crumble
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
Bright summer peaches underneath a rocky lid of buttery, cardamom spiced crumble.
  • Crumble topping:
  • 1 cup all-purpose flour (4.5oz/128g)
  • ½ cup brown sugar (100g)
  • 1 cup unsweetened coconut flakes (35g)
  • ½ cup pecans, chopped (60g)
  • ½ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • ½ cup cold unsalted butter cut into cubes (113g)
  • Filling:
  • 2½ lbs ripe peaches, about 5 peaches (1,100g)
  • ¼ cup sugar (25g)
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • pinch of kosher salt
  1. Preheat the oven to 375°F.
  2. Start by making the crumble. Combine the flour, brown sugar, coconut, pecans, cardamom, and salt in a mixing bowl. Add the cold butter to the bowl and work it onto the dry ingredients using your fingers or a pastry blender (I always use my hands and pinch the butter into the dry mix) until everything is combined and the mixture clumps together when pinched. Smash the mixture into the bowl to compact it and refrigerate while you prepare the peach filling.
  3. Slice each peach in half and remove the pits. Slice each half into 4 wedges (8 wedges per peach) and place in a large mixing bowl. Add the sugar, cornstarch, lemon juice, vanilla, and salt. Stir gently to coat the peaches. Scrape the peach mixture into a baking dish that holds at least 2 quarts. Remove the crumble topping from the refrigerator and break into chunks with a fork. Scatter the crumble over the top of the peaches and place the baking dish on a baking sheet. Bake in the center of the oven for 45-55 minutes, or until the fruit becomes soft, releases its juices, and bubbles through the center. If the top browns too quickly before the fruit is done, cover the top loosely with foil. Remove from the oven and allow to cool for about 10 minutes before serving. Serve warm with ice cream.
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