This is the best crumble ever, I kid you not. I’ve never made it this way and you know how I’m a huge fan of crumbles, and now I’m sold on preparing it this way, it only takes a couple extra steps but I think this is how crumbles were meant to be. The difference is melting the butter with the sugar, then combining it with the dry mix and refrigerating for a few minutes. I didn’t expect such a difference since I’ve used melted butter before, like with the Blueberry Coconut Crumble, but sometimes just mixing things up a bit differently, and a few more spices can make a big impact.
The crumble was adapted from a Bobby Flay recipe, it was originally used on top of a cake but I thought it would taste great with peaches and yep, it was amazing. I didn’t have lemon juice on hand while preparing the peaches so I used lime juice instead and that really brought this recipe together, you can taste just a hint of lime along with a bit of cardamom in the spicy crumble, and mmmm, it’s a winner!
Things are moving along on the home front, we’re feeling a bit more settled in the new place and I’m happy not to be cutting up cardboard boxes on a daily basis. The kitchen is fairly organized at this point so it’s getting a bit easier to take photos there. Even with all the natural light I’m finding it tricky to find the right spot, but I discovered if I use my 50mm lens on f/2.8 I can get some decent results. I will say food in a dark pot doesn’t generally photograph well, there’s just not enough light inside the pot, but i shoot in raw so I was able to bump up the exposure quite a bit for the photo below. I hope you have a chance to try this crumble, it’s just so good!
Spicy Peach Crumble
(adapted from Bobby Flay)
- 6 large peaches, about 6 cups sliced
- 1 lime, juiced
- 1/2 cup sugar
- 2 teaspoons cornstarch
- 1 1/2 cups pecans
- 2 sticks unsalted butter, melted
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
Preheat oven to 375°.
Peel and slice the peaches into a large bowl. Toss with the lime juice, then add the sugar and cornstarch until well combined. Set aside.
To make the crumble, melt the butter in a medium saucepan over high heat until it begins to turn light golden brown. Whisk in both of the sugars and cook until smooth. Remove the pot from the stove and add the flour, cardamom, cinnamon, nutmeg and salt, then mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.
In a buttered 9”x11” baking dish (or a 9x9” with 2”+ height), arrange the peach slices, scatter the crumble mixture over the peaches. Bake for 30-35 minutes until the top is golden brown. Remove from oven and allow to cool. Serve warm or room temperature with a dollop of whip cream.