Want to know my favourite dessert of all time? Sliced summer peaches with vanilla ice cream. I’m not ambitious enough to try to bring ice cream to a cottage through Toronto traffic, though. When Dave and I were packing to head to Melissa’s cottage in Parry Sound last weekend, a peach crisp seemed like a safer bet. And what did I find conveniently posted to Kelly Brisson’s blog, The Gouda Life? This recipe for peach blueberry cardamom crumble, consisting entirely of ingredients I already had in my kitchen. Destiny. We covered it in tinfoil and it sat on the floor in the backseat of the car while we booked it lakeside.
Awesome things about crumbles: Man are they fast to throw together. They’re a great way to make use of seasonal fruit (or overripe fruit or frozen fruit… A crumble does not discriminate). You have a lot of control over how sweet you make it, how much crumble you put on, and what kind of seasonings you use. And a crumble always makes your apartment smell delicious.
Awesome things about this particular crumble: It’s not too sweet or too buttery or too heavy with topping – things that can overwhelm the fruit. And let’s not forget the coconut in the topping, and the cardamom that replaces more the traditional cinnamon. Oh I’ll be making this one again.
Notes: The original recipe doesn’t call for pears, but I still remember the bite of pie I had when I was 12 years old at a vegan summer camp (true story) – peach pie with a secret ingredient that the chef graciously revealed to be pears. So I swapped two in, because I have no problems mimicking the delicious creations of others. Want to make this gluten-free? Skip the flour and oats and go for ground almonds instead. Want it dairy-free? Swap the butter in the topping for margarine. Everyone should be able to grab a bowlful of this crumble.
adapted slightly from The Gouda Life
4 peaches, cut into 1-inch wedges
2 pears, cut into 1-inch wedges (or 2 more peaches)
1 1/2 cup blueberries
1/2 cup sugar
1/2 tsp cardamom
juice from 1/2 lemon or lime
1/4 tsp salt
1/2 tsp pepper
1/4 cup brown sugar
1/2 cup oats
1/4 cup shredded unsweetened coconut
3/4 cup flour
1/4 tsp salt
6 tbsp butter, room temperature
1. In a large bowl, combine all filling ingredients. Place in a casserole dish or pie plate and set aside for 20 minutes.
2. While the filling is sitting, make the topping. In a medium bowl, whisk together all but the butter. Incorporate the butter with your fingers, rubbing the topping until it clumps. Sprinkle over the filling.
3. Bake at 375 degrees for 30 minutes. Remove from oven, and cover loosely with tinfoil; return to the oven for an additional 15 minutes. Cool for 20 minutes before serving.