Juicy roasted peaches bubble under a buttery, cardamom-spiced oat crumble—warm, textured, and best served straight from cast iron.
Use peak-season peaches (late June–August); they should yield slightly to pressure. Underripe fruit will not release enough juice. Cardamom is essential to the flavor profile—do not omit. Crush pods lightly before grinding for fresher spice.
If peaches are very large, cut into quarters instead of halves for faster cooking and more even caramelization. Assemble and bake just before serving; the crisp is best eaten warm, within 2 hours of coming out of the oven.
Ingredients
Scale
Measurement units
- 6 medium fresh peaches
- cast-iron skillet
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 ½ cups rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¾ teaspoon ground cardamom
- 6 tablespoons unsalted butter
- ¼ teaspoon sea salt
- cardamom oat crumble
Ingredients
Scale
Measurement units
- 6 medium fresh peaches
- cast-iron skillet
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 ½ cups rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¾ teaspoon ground cardamom
- 6 tablespoons unsalted butter
- ¼ teaspoon sea salt
- cardamom oat crumble
Instructions
Prep the peaches
Halve fresh peaches (6 medium), halved, pitted and remove the pit, then place cut-side up in the cast-iron skillet.
Sprinkle granulated sugar (3 tablespoons) and lemon juice over the peaches.
Make the cardamom oat crumble
In a small bowl, combine rolled oats (1 ½ cups), all-purpose flour (½ cup), brown sugar (½ cup), packed, and ground cardamom (¾ teaspoon).
Add cold unsalted butter (6 tablespoons), cold, cubed cut into small cubes and pinch with your fingers until the mixture resembles coarse breadcrumbs with pea-sized clumps.
Stir in sea salt (¼ teaspoon).
Equipment: Small bowl
Assemble and bake
Preheat the oven to 375°F.
Spread the cardamom oat crumble evenly over the peaches in the cast-iron skillet, leaving some fruit edges visible.
Bake the crisp until the oat topping is golden brown and the peach juices bubble at the edges, about 25–30 minutes.
Equipment: Oven
Rest and serve
Let the crisp rest in the skillet for 5 minutes to allow juices to set slightly.
Serve warm directly from the cast-iron skillet with vanilla ice cream or whipped cream if desired.
Before you cook
Cook notes
- • Use peak-season peaches (late June–August); they should yield slightly to pressure. Underripe fruit will not release enough juice.
- • Cardamom is essential to the flavor profile—do not omit. Crush pods lightly before grinding for fresher spice.
- • Assemble and bake just before serving; the crisp is best eaten warm, within 2 hours of coming out of the oven.
- • If peaches are very large, cut into quarters instead of halves for faster cooking and more even caramelization.
- • Butter must be cold when mixed into oats; this creates the crispy, clumpy texture. Warm butter makes the topping dense.
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