There are few things I look forward to more each summer than peach season. The first time I spot fragrant, sun-ripened peaches at the farmers market, I can’t resist bringing home a bag. They’re so sweet and juicy that they hardly need anything at all, but this year I wanted to give them my own twist. Instead of a classic crumble, I added some of the warm spices I grew up with, including cardamom, cinnamon, and a touch of turmeric, to create a buttery almond oat topping with subtle Middle Eastern flavors. The result is everything I love about a traditional peach crumble, with a hint of the flavors that always make a dessert feel like home.
Peach Crumble with Middle Eastern Spices
This Peach Crumble with Middle Eastern Spices is the perfect summer dessert, featuring juicy fresh peaches baked beneath a buttery almond oat crumble scented with cinnamon, cardamom, and a hint of turmeric. It's warm, comforting, and just unique enough to make this classic dessert feel extra special.
Ingredients
Crumble Topping
- 1½ sticks cold butter or butter alternative (¾ cup) cubed
- 1 cup all-purpose flour
- ½ cup almond flour
- ¾ cup brown sugar
- ½ tsp ground cardamom
- ½ tsp cinnamon
- ½ tsp turmeric
- pinch of salt
- ¾ cup rolled oats
- ¼ cup sliced almonds
- ¼ cup roasted cashews roughly chopped
Peach Filling
- 7-9 peaches pit removed and cut into cubes
- 1-2 tbsp brown sugar depending on the ripeness of the peaches
- 1 tbsp corn starch
- 1 lemon juiced and zested
Instructions
- Prehat oven to 375°.
- In a large bowl, mix together cubed butter, flour, almond flour, brown sugar, spices, oats and nuts. Use clean hands to handle so that the mixture forms into large clumps. Place bowl in the fridge until ready to use.
- In a 9×12 baking dish, add in cubed peaches, brown sugar, corn starch, lemon juice and zest. Mix well and use a spatula to distribute in an even layer.
- Place in the preheated oven for 40-45 minutes. Remove. Let cool for 5 min and serve.