I know. Peaches. They’re EVERYWHERE.

This is especially annoying when you live in an area that gets roughly 27 good peaches a summer split between thousands of people.

And I can’t stop talking about them. Actually, I’m sort of depressed sharing this recipe with you today, because I have another totally outrageous, inappropriate and insane (and better?) peach recipe to share with you in the next week. I mean, I hesitate to say better because this crumble was pretty incredible… and I should know since I ate almost the entire thing with one spoon. Like, singular. One single spoon.

Oh well. Time to deal with peaches.

White peaches are so pretty, right? I know. I just want to eat them up.

Luckily I did just that.

And the cardamom? Well, I love me some cardamom but I sort of think that it tastes like… Christmas. It’s just so… WARM. It’s warming and warmy. If I could think of another word besides warm I would definitely use it. But I can’t. So it’s Christmasy and warm. And let me tell you why that’s a problem for me, okay?

I just get so confused when things aren’t in the right seasons. While I’m not exactly Type A anymore, I like my seasons to be a bit… rigid. Oh and while we’re on that topic, I used to be the Type A-est person ever, until I married the Type A-est person ever. Tip: two seriously Type A people in a marriage is a tricky, tricky thing. Tip: A very Type A and very Type B marriage is also a tricky thing. I don’t know what I am anymore but I’ve been forced to end up somewhere in the middle, which is sort of fine by me since it means I can slack a little when it comes to putting away the dishes or folding men’s underwear since I NEVER DO IT THE RIGHT WAY.

No skin off my back.

But the seasons. I like my crunchy leaves and pumpkin in the fall, some snow and hot chocolate in winter, some floral breezes and mimosas in the spring and some sunscreen and sand in the summer. I just can’t work with unseasonal things. Does.not.compute. So cardamom in my crumble was a BIG deal.

But it was a good big deal. A great big deal. A big deal that I want to eat again. Like a million and twenty times.


White Peach Cardamom Crumble

Yield: serves 4 appropriately, 2 obnoxiously

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


6 white peaches, thinly sliced

2 tablespoons loosely packed brown sugar

1/4 teaspoon salt

1/8 teaspoon cardamom


1/3 cup old-fashioned oats

1/3 cup loosely packed brown sugar

1/3 cup all-purpose flour

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon cardamom

3 tablespoons unsalted butter, at room temperature

ice cream/frozen yogurt for serving


Preheat oven to 375 degrees F. Lay peaches in a baking dish (mine was a rectangular 7 x 10) and sprinkle with brown sugar, cardamom and salt. Toss to coat, then set aside.

In a large bowl, combine oats, flour, sugar, cinnamon, cardamom and salt, stirring to mix. Mash in softened butter using a fork or your hands, until coarse crumbles remain. Sprinkle topping all over peaches. Bake for 30-35 minutes, until crumble is golden on top. Serve immediately with ice cream or frozen yogurt.

This makes me so happy.

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77 Responses to “White Peach Cardamom Crumble.”

  1. #
    Eileen — August 24, 2012 @ 2:07 pm

    Yes crumble! I made one with nectarines a couple weeks ago, and it was amazing. Clearly I need to give this one a shot too–you know, to compare. :)


  2. #
    Carissa — August 24, 2012 @ 3:10 pm

    I thought to myself, no, you don’t need crisp right now. Not at all. And then I saw your last pic with the melty ice cream & now I’m done for. Must.make.crisp.now.


  3. #
    ellenbcookery — August 24, 2012 @ 3:13 pm

    Holy deliciousness!


  4. #
    Katrina @ Warm Vanilla Sugar — August 24, 2012 @ 3:28 pm

    This looks wicked-awesome! And so unique :)


  5. #
    The Meaning of Me — August 24, 2012 @ 5:51 pm

    I bought a jar of cardamom for a recipe once and a friend told me I’d never use it again. I have made it my life’s work to use it anywhere and everywhere I come across a recipe for it. This one’s a winner…and will be promptly e-mailed to said friend with a “see, I told you so!” attached for the 597th time. :)


  6. #
    Emily @ Life on Food — August 25, 2012 @ 5:45 am

    Lovely, we actually have a peach farm down the road and for 2 glorious weeks each year we get the best peaches ever. Then they go away. I think that makes it even worst when you have to go to the normal grocery store and they are gross.


  7. #
    Lisa — August 25, 2012 @ 6:20 am

    As usual, sounds fantastic!
    do you think I could make these in individual ramekins?
    You are my favorite person to hang with in the morning Jess.


  8. #
    tania@mykitchenstories.com.au — August 25, 2012 @ 7:55 am

    Lovely peach crumble. Your wihte peaches look gorgoeus. The ones we have here in Australia dont look so white


  9. #
    Danielle — August 25, 2012 @ 12:02 pm

    I like most crumbles except peach..now that you added cardamom I must try this!! :-) looks great!!


  10. #
    Kelsy — August 25, 2012 @ 1:11 pm

    Yum! Cardamom is one of my all-time favorite spices. I made a nectarine and cardamom crisp last week last week and I couldn’t get enough! Great minds think alike ;)


  11. #
    Alfie — August 25, 2012 @ 3:09 pm

    This looks delicious! I love the idea of peach and cardamom, and I always love a crumble!


  12. #
    michelle — August 25, 2012 @ 6:44 pm

    I have a huge peach crumble in the oven right now. Wish I’d read this post so I could have added some cardamom :)


  13. #
    Diane, A Broad — August 25, 2012 @ 8:45 pm

    This was my favorite part: “serves 4 appropriately, 2 obnoxiously.” Ha! And if I eat the whole pan in one sitting?


  14. #
    Jennybeamers — August 26, 2012 @ 1:03 pm

    Made it…love it….and to add a page from your other play books, I put in 1/2 cup shredded coconut to the topping mix. OUT OF THIS WORLD YUM!


  15. #
    Allison — August 27, 2012 @ 8:18 pm

    i just made this. great flavor, however, i had about an inch of juice in the pan after it cooked. if i were going to make it again, i’d add flour to the peaches in the beginning and i would double the topping.


  16. #
    Kelsey — August 29, 2012 @ 10:12 am

    I love your “serving size” note- sounds like me!


  17. #
    Katharine — October 9, 2012 @ 1:05 pm

    Hi Jessica,

    I’d like to make this for an upcoming dinner party, but I wanted to see what you think about making it ahead. I was going to just put it together during the day, keep it in the fridge, and then pop it in the oven later. I assume the only reason the butter needs to be softened is to mix it with the other ingredients…or would you not recommend putting it back in the fridge?



    • Jessica — October 9th, 2012 @ 1:10 pm

      While i’ve never tried it, I think that sounds like it would work. Either let the pan come to room temp first so you don’t have any shattering issues, or use a disposable aluminum tin?


  18. #
    Melissa — February 9, 2013 @ 5:21 pm

    Hi Jessica, I just came across this recipe shared on another site and wanted to find the source to thank you for the share! Definitely going to try this out at home – peaches are my favourite fruit :) x



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