Recipes by Rj of Urban Table
Photo Styling & Art Direction by Traci of Urban Table
Photography & Art Direction by Heather of Heather Gill Photography
We are pretty sure that you have had crumbles and cobblers before but we are guessing that you haven’t had anything like this! We have added basil, balsamic vinegar and cardamom – not your grandma’s summertime crumble!
Peach Cardamom Crumble
6 white peaches, pealed and diced
1 Tablespoon white balsamic vinegar
1/8 teaspoon cardamom extract (we used lc finn’s cardamom extract)
1 teaspoon fresh chiffonade of basil
1/3 cup old-fashioned oats
1/3 cup loosely packed brown sugar
1/3 cup all purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1/2 teaspoon citric acid
3 tablespoons unsalted butter, at room temperature
salt and freshly ground pepper to taste
Preheat oven to 375 degrees F.
Place peaches in a greased 9 X 13 baking dish or 6 greased ramekins. (If using ramekins place on a baking sheet) Sprinkle with brown sugar, white balsamic, cardamom extract, salt, pepper and basil. Toss to coat, set aside.
In a large bowl combine oats, brown sugar, flour, cinnamon, cardamom, citric acid, salt and pepper then mix until combined. Now add softened butter and mash with a fork until crumble is formed then sprinkle over peaches.
Bake 15 minutes then rotate and bake an additional 15 minutes or until crumble is nicely browned.
You can serve immediately or at room temperature.
We love it with ice cream or a dollop of crème fraiche.
Modern Day Forager