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Peach Crisp with Cardamom and Oat Topping

This peach crisp features ripe summer peaches baked with a hint of aromatic cardamom, creating a sweet, bubbly filling. The dish is topped with a crunchy oat mixture that turns golden brown and adds a crisp texture upon baking, resulting in a warm and fragrant dessert with a layered, crumbly surface.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 6 cups ripe peaches, peeled and sliced Choose fragrant seasonal peaches
  • 1/4 cup granulated sugar Adjust based on peach tartness
  • 1 teaspoon ground cardamom For aromatic flavor
  • 1 tablespoon lemon juice Enhances freshness
  • 1 cup old-fashioned rolled oats Provides crunch
  • 1/2 cup all-purpose flour Helps bind the topping
  • 1/2 cup packed brown sugar Adds sweetness and color
  • 1/2 cup unsalted butter, cold Cut into small pieces
  • 1/4 teaspoon salt Balances flavors

Equipment

  • Baking dish
  • Mixing bowls
  • Pastry cutter or fork
  • Measuring cups and spoons
  • Knife
  • Peeler

Method
 

  1. Preheat your oven to 375°F (190°C). Butter a baking dish generously to prevent sticking and ensure even browning.
  2. In a large mixing bowl, combine sliced peaches with granulated sugar, freshly ground cardamom, and lemon juice. Toss gently to evenly coat the fruit, then pour it into the prepared baking dish.
  3. In another bowl, stir together the rolled oats, flour, brown sugar, and salt. Add the cold butter pieces and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Evenly sprinkle the oat topping over the peach filling, covering all the fruit for a uniform crust and topping.
  5. Bake in the preheated oven until the topping is golden brown and bubbling around the edges, about 35 minutes. Check around the 30-minute mark to prevent over-browning.
  6. Remove the dish from the oven and let it cool slightly; the filling will thicken as it cools while the topping remains crisp. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.