Peach Crumble with Cardamom (vegan/plant-based)

A gift of farmstand peaches led to the creation of this simple dish that is more than the sum of its parts.

I wanted the fruit to remain close to its juicy and sweet-tart raw state, but be elevated to dessert status.

A simple streusel topping did the trick. I love all kinds of streusel and make a delicious one with melted butter and oats. But it is quite crisp, and I wanted something a little puffier.

So I didn’t melt the butter or add oats, but I did stir in baking powder for lift and pecans for a tender crunch. A hint of earthy citrusy notes from cardamom is a beautiful complement to the fruit.

Peach Crumble with Cardamom (vegan/plant-based)

Yield: 8 servings

5 peaches, halved, pit removed, and cut into 8 wedges each or chopped into large pieces
2 tablespoons flour
1 tablespoon Peach Schnapps (De Kuyper is vegan) or fresh lemon juice
1/2 cup vegan butter, very slightly softened
1 cup flour
1/2 cup brown sugar
1/2 cup pecans
1/4 cup natural granulated sugar (like demarera)
Optional, but recommended: 2 teaspoons minced basil + more for garnish
1 teaspoon baking powder
1/2 teaspoon ground cardamom
Accompaniment and optional garnish: vegan vanilla ice cream or whipped topping like Cocowhip + a light sprinkling of minced basil

Pregeat oven to 350. Grease 8 to 10″ baking dish. Distribute peaches in an even layer in prepared dish. Use your fingers to crumble steusel over the top, covering completely. Place dish on a rimmed baking sheet to catch potential drips, and bake 25-30 minutes or until top is medium golden brown. Serve warm with ice cream or whipped topping if desired. Store any leftovers covered in refrigerator.

As if there will be leftovers!