Peach Coconut and Cardamom crumble

Peach Coconut and Cardamom crumble

I love these flavors together.

Peaches, cardamom and coconut…they just seem to be doing it for me this summer. It started out with a fruit salad then a lassi and now a crumble. The sweet floral notes from the peach pair so well with the floral aromatic cardamom and the nutty coconut.

You usually buy cardamom in pods but I recently found the ground cardamom and it is a game changer. I really became obsessed with cardamom when I went backpacking through India. It is one of the major spices found in Chai Masala and I would down at least 5 a day…it was my fuel!

I am completely drawn to flavors that remind me of a special time or bring me back to a great memory…cardamom and coconut are definitely some of those flavors. Plus… crumbles are just so bloody comforting and delicious! Sweet meaty fruit (especially when in season like these peaches) topped with crunchy buttery goodness…dreamy.

If you cant find cardamom than just replace it with cinnamon. This is a great crumble recipe and is an easy/delicious go-to for any occasion.


crumble topping

  • 1 plus 6 tablespoons of unsalted butter-really cold, cut into chunks
  • 1/2 cup desiccated coconut
  • 1/2 cup oats
  • 1 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup unrefined sugar
  • 1 tsp cardamom powder
  • 1/2 tsp cinnamon
  • 1 pinch of kosher salt

fruit filling

  • 10 peaches, skin on, chopped into medium chunks-make sure they are on the firmer side
  • 1/4 cup all purpose flour
  • 1 lemon zested
  • 1/2 lemon juiced
  • 1/2 cup of sugar (I used unrefined sugar)
  • 1 tsp cardamom powder

1. In a blender place the unsalted butter, with the flour, coconut, oats, brown sugar, unrefined sugar, salt and cardamom, pulse until it looks like wet sand. Place in the fridge until you are ready to use.

2. Preheat the oven to 350 degrees F

3. Butter up a 9 by 12 inch baking dish that has high walls and set aside.

4. Toss the peaches with the flour, zest, lemon juice, cardamom powder and sugar. Place in the bottom of the pan and sprinkle the crumble on top…spread all over trying to cover all the fruit. Place in the oven and let bake for 40 minutes until golden and the fruit is bubbly. If it is getting too dark before it is fully baked then loosely cover the top with tin foil.

Serve hot with coconut ice cream….trust me…it is the best!