50 minutes (Active time 25 minutes; Bake time 25 minutes)
Between shipping fresh DIY wholesale flower kits for summer brides via projectfleur.com , the white peach tree we planted about three years ago is burgeoning with fruit. So this past weekend, I’ve been pressed to use as many peaches as I possibly can, before the squirrels and birds get to them, which means lots and lots of peach cobblers and peach pies for my friends.
In my peach dessert trials, we found the peach cobbler to be too gummy, with batter below and on top. The peach crisp, was the perfect amount of streusel on top, giving it a crunchy crusty texture, paired with the tender warm gooey ness of the peaches. It was also faster to prepare and less dishes to wash with no precooking of the peaches. And living in Silicon Valley, I had to give a nod to our Indian population so I threw in ground cardamom into both the crisp streusel and the peach filling, which really adds complexity and depth to the dessert.
I first filled the pie pan with fresh peaches from the garden. This gave me a rough idea on how many peaches we needed. We gathered a little more whole peaches than that which filled the bottom of the pan, in order to account for the volume of pits, skin and spaces between the whole peaches. This ended up being 4 lbs of peaches for a 9.5” pie pan
Preheat oven to 350 degrees Fahrenheit
Peel peaches, remove pit and cut into ½”-¾” thick slices. Place in pie pan. I found that thick slices gave more body to the dish and were less mushy after they were baked. Former peaches verses perfectly ripe peaches were also better for texture.
Sprinkle all the peach filling ingredients on top of the peaches (1/2t lemon zest, 2T lemon juice), ¼ brown sugar, ½ t vanilla extract, 3T all purpose flour, 1 t cardamon). Mix with your hands until a thick coating appears. Wipe the edges of the pan with a paper towel.
Cut the room temperature butter into blueberry size pieces and place into a bowl. Warm the butter in the microwave for 30 seconds. Mix in ½ C sugar and ½ C brown sugar.
Slowly add the the ¾ Cup of oats and 1 C of flour into the bowel of butter. Add these indgredients ¼ cup at a time and mix with your hands until the consistency reaches a crumbly streusel texture. Mix in 2T of water and 1t cardamon. Sprinkle the topping mixture on top of the pie.
Bake at 350 degrees for 25 min or until the peaches are bubbling and topping a golden brown. Best served warm with vanilla ice cream or whip cream.
Trish's Peach Cardamom Crisp
4lbs of firm peaches
1 lemon (which you will get the zest of one lemon (approx ½ t zest) and 2T of lemon juice)
¼ C brown sugar
½ t vanilla extract
4T all purpose flour
½ C golden raisins (optional)
1 t ground cardamom
Pie Crisp Topping
1 Cup All purpose flour
¾ cup rolled oats
½ cup brown sugar
½ cup white sugar
1 stick of unsalted butter at room temperature
Pinch of salt
2T cold water
½ t ground cardamom
Serve with vanilla ice cream or whip cream.
¼ measuring cup
9-9.5” pie pan