Recipe by Three Babes Bakeshop
What Do We Need?
For the crumble topping:
3/4 cup all-purpose flour
1/2 cup thick rolled oats
1/2 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 pound butter, at room temperature
For the peaches:
2 pounds peaches, washed, halved, pitted and sliced into 1/2 inch slices
1/2 cup sugar
1/2 teaspoon ground cardamom
For the whipped cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
How Do We Make It?
For the crumble: Preheat the oven to 350 degrees.
Measure and mix all of the dry ingredients together except for the oats. With your hands or in the bowl of a stand up mixer fitted with a paddle attachment, cream the butter with the dry ingredients until well combined. Then, add the oats slowly and mix until they are incorporated throughout the dough and remain whole - you don’t want to over-mix the dough or pulverize the oats!
Spread the crumble mixture on a sheet pan lined with parchment paper, and bake 10-15 minutes until the crumble is well browned. Allow to cool, and break into large pieces or chunks. While the crumble is baking and cooling, start prepping the peaches.
For the peaches: Mix the sugar with the ground cardamom, then mix the sugar mixture with the sliced peaches and allow to macerate until you’re ready to plate your dessert.
For the cream: Half a vanilla bean, scraped and seeds added to the cream.
With a small paring knife, split the vanilla bean down the middle and scrap the seeds out with the back of the knife. Add the vanilla bean seeds to the cream and powdered sugar in the bowl of a stand up mixer, or in a bowl with a hand beater or whisk, and whip the cream until enough air is incorporated to be light and fluffy, but not so much that the cream starts turning into butter.
To plate the dessert: In 8 separate bowls, divide the macerated, cardamom peaches, and top with crumble and vanilla bean whipped cream. Enjoy!