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Peach Cardamom Crisp

A rustic dessert featuring ripe peaches baked under a buttery, oat-filled topping infused with aromatic cardamom. The dish has a tender, juicy fruit layer topped with a crisp, golden-brown crunch that offers a satisfying texture contrast. The final presentation is a bubbling, fragrant skillet or dish inviting for serving.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ripe peaches peeled, pitted, and sliced
  • 1/4 cup granulated sugar divided, for fruit and topping
  • 1 teaspoon ground cardamom freshly ground if possible
  • 1 tablespoon lemon juice to brighten the peaches
  • 1 cup old-fashioned rolled oats for the crumbly topping
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter cold, cut into small pieces
  • 1/4 cup brown sugar packed
  • pinch salt

Equipment

  • Oven
  • Mixing bowls
  • Baking dish or skillet
  • Measuring cups and spoons
  • Peeler or knife for peeling peaches

Method
 

  1. Preheat the oven to 375°F (190°C). Peel peaches if desired, then core and slice them into similar-sized pieces. Toss the peaches in a mixing bowl with a tablespoon of lemon juice, half of the sugar, and the ground cardamom to coat evenly.
    4 ripe peaches, 1 teaspoon ground cardamom, 1 tablespoon lemon juice, 1/4 cup granulated sugar
  2. Transfer the peach mixture to a baking dish or skillet, spreading it out in an even layer. Bubble lightly around the edges, signaling they’re starting to cook down.
  3. In a separate bowl, combine oats, flour, remaining sugar, and a pinch of salt. Add the cold butter pieces and use your fingers or a pastry cutter to work it into coarse, crumbly bits. This creates a flaky, crispy topping.
    1 cup old-fashioned rolled oats, 1/2 cup all-purpose flour, 1/2 cup unsalted butter, 1/4 cup brown sugar, pinch salt
  4. Spoon the crumb mixture evenly over the peaches, covering most of the fruit but leaving some peekaboo gaps for a rustic look. Press gently to help it adhere.
  5. Place the dish in the preheated oven and bake until the topping is golden brown and crispy, about 40 minutes. The filling should bubble up around the edges and smell warm and sweet.
  6. Remove from the oven and let cool slightly before serving. The fruit will be tender and juicy, contrasted with the crunchy, caramelized topping. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream or Greek yogurt.

Notes

Feel free to add a pinch of cinnamon or a splash of honey to customize the flavor. For extra crunch, sprinkle a handful of chopped nuts over the topping before baking.