Ginger Cardamom Peach Crumble with Cornmeal Topping
Summer peaches are highlighted in this delicious and easy to make Ginger Cardamom Peach Crumble adorned with a gluten-free cornmeal streusel. The spices round out the sweetness of the peaches, I used yellow but feel free to use white and the cornmeal adds the perfect crunch to the crumble topping. This sweet treat topped à la mode or with your whipped topping of choice screams summer celebrations. Vegan and low sugar without sacrificing texture and taste. P.S. it’s great for breakfast topped with yogurt!
(Serves 4–6)
Ingredients
Peach Filling
• 6 peaches, thinly sliced into wedges
• ½-inch piece fresh ginger, grated
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cardamom
• Pinch of salt
• 2 tablespoons coconut sugar
Cornmeal Crumble Topping
• ½ teaspoon ground cardamom
• ½ cup cornmeal -80 grams
• ½ cup cassava flour -60 grams
• 3 tablespoons tiger nut flour
• ¼ cup coconut sugar -50 grams
• 3 tablespoons monk fruit sweetener
• Pinch of salt
• 1 stick (½ cup) cold stick of vegan butter cut into the dry ingredients -113 grams
Make
Preheat oven to 375°F.
In a large bowl, combine the sliced peaches, grated ginger, nutmeg, cardamom, salt, and coconut sugar. Toss gently until the peaches are evenly coated. Transfer the peach mixture to a baking dish and spread into an even layer.
In a separate bowl, combine the cornmeal, cassava flour, tiger nut flour, coconut sugar, monk fruit sweetener, cardamom, and salt. Add the cubed butter and mix until a crumbly topping forms.
Sprinkle the crumble mixture evenly over the peaches. Bake for 45 minutes, then check the crumble. Rotate the baking dish and continue baking for approximately 30 minutes, or until the peaches are bubbling and tender and the topping is golden and crisp.
Allow to cool slightly before serving.
