White Peach Cardamom Crumble

I've still got a few white peaches on my tree, very few.

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White Peach Cardamom Crumble

Source: howsweeteats.com

Serves 4-6

For the fruit layer:

6 white peaches, thinly sliced (4 cups, approximately)

2 T loosely packed brown sugar

1/4 teas salt

1/8 teas ground cardamom

For the crumble topping:

1/3 c rolled oats

1/3 c loosely packed brown sugar

1/3 c AP flour, you can substitute wheat flour if you prefer (I did)

1/4 teas cinnamon

1/4 teas salt

1/8 teas ground cardamom

3 T butter, softened

1/3 c sliced almonds

Heat your oven to 375F. Place peaches into a buttered baking dish (7X10 or approximate equivalent). Sprinkle with the brown sugar, cardamom, and salt. Stir until peaches are coated and set aside.

Combine the oats, flour, sugar, cinnamon, cardamom, and salt in a bowl. Cut in the butter using your fingers, a fork, or a pastry blender, until coarse crumbs appear. Spoon the topping over the peaches. Sprinkle the almonds over the top and place in the oven. Bake for 30-35 minutes, until golden. Let sit for about 5-10 minutes and serve with vanilla ice cream or yogurt (frozen or not).

Salad of Peaches and Strawberries in Orange Vinaigrette

 Last bit of summer fruit for me. Many thanks to Betsy for sharing her peaches with me!

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Salad of Peaches and Strawberries in Orange Vinaigrette 

Adapted from: myrecipes.com
Yield: 4 servings

1/3 c frozen orange juice concentrate
1T sugar
1 1/2 T champagne or white wine vinegar
1T extra-virgin olive oil
dash of salt
2 c halved strawberries
1-2 ripe peaches or nectarines, cut into wedges
1/4 c small fresh basil leaves (or large leaves cut into strips)

Combine the juice concentrate, sugar, vinegar, oil, and salt into a small jar and shake to emulsify. Place berries and peaches in a bowl and pour the dressing over all. Stir until fruit is coated. Sprinkle top with the basil leaves and serve.

Notes:

Although not listed in the title, the original recipe includes 1 1/2 c of blueberries using half a cup fewer strawberries and only one large peach. I didn't have blueberries but I believe the salad would be gorgeous, and delicious, with them. I felt like the volume of the dressing was excessive so I saved some for a later salad.   

The original recipe instructs cooks to heat the dressing and pour it over the salad warm, allowing the salad to sit for 20 minutes before serving. I haven't used this extra step but you may want to try it.