Celebrate stone fruit season with Pistachio Peach Kamut Crumble – a layer of juicy, fresh, maple soaked peaches topped with a super crunchy, nutty crumble!
I generally buy way too much of the things I love and lord knows I love me some stone fruit. These Pistachio Peach Kamut Crumble were a quick, easy way for us to use up the season’s bounty. Also, a perfectly stress-free throw together in a pinch.
BTW, is there a difference between a crisp and a crumble? Or are these terms used interchangeably? I settled on crumble, because I think that best described the topping. However, the end result, in all its crunchy, caramelized glory could easily don the crisp crown.
I used a mix of regular and saturn/donut peaches – I used the latter for its mild, sweet almond flavour. To draw out the flavours and juices, I tossed them in a mixture of maple syrup and vanilla bean. You could totally get off the crumble train right here and enjoy as-is with a dollop of yogurt. If want to take things further, then let’s get ready to crumble!!
In one corner, we have buckwheat flour. Buckwheat actually isn’t a grain, nor is it related to wheat, but rhubarb and sorrel and is high in essential nutrients and resistant fibre. For those with gluten sensitivities, buckwheat is gluten-free. I used it for its nutty, earthy flavour.
In the next corner, we have Kamut. I’ve used Kamut before and decided it would work well here. It too has a nutty flavour coupled with a hearty bite. I also added pistachio for some colour initially, but it ended up playing a big enough role, flavour-wise, which earned it a place in the title.
Together, with the demerara sugar, this blend made for a killer crumble/crisp.
In the warmer summer months, we tend to do a lot of our cooking outdoors on the grill – from bacon to broccoli. These Pistachio Peach Kamut Crumble were no different. You can make them in the oven, but why pass up a chance to pretend you’re roughing it in the wilderness right from the comfort of your own backyard!?!
And we all know a tub of homemade ice cream is just a freezer away in the wilderness, so be sure to drop a dollop, or two on top of these babies before digging in.
I think you already know that I am not one for cooked fruit generally, but that shot above is seriously drool-worthy in my humble opinion. I made my mine extra crunchy, to offset the soft cooked fruit. I won’t go so far as to say I’m a cooked fruit convert, but I’d be lying if I said I didn’t enjoy it. Shhh…
Be sure to add these Pistachio Peach Kamut Crumble to your weekend brunch before stone fruits go bye-bye and summer gets herself a chill!
Pistachio Peach Kamut Crumble
Celebrate stone fruit season with Pistachio Peach Kamut Crumble - a layer of juicy, fresh, maple soaked peaches topped with a super crunchy, nutty crumble!
- 85 grams buckwheat flour
- 80 grams kamut oats
- 72 grams demerara sugar
- 40 grams raw pistachio nuts roughly chopped
- 3 grams ground cinnamon
- 1 gram salt
- 115 grams butter cold
- 4 cups fresh peaches sliced
- 20 grams maple syrup
- 3 grams vanilla bean paste
- ice cream, whipped cream, extra nuts, peach syrup
Prepare the peaches:
Preheat grill or oven to 350ºF.
Slice peaches thinly and toss in a bowl with maple syrup and vanilla bean paste. Set aside.
Make the topping:
Mix flour, oats, sugar, nuts, cinnamon, salt and butter until the mixture takes on a crumbly texture.
Assemble and grill/bake:
Arrange peaches evenly in mini skillets (or one large skillet). Sprinkle the topping onto the peaches and place on the heated grill. If baking, place on a sheet pan before placing in the over. This will save your oven from any messy overflow.
Grill/bake until topping is a rich, caramel brown - about 15-20 on the grill, or 25-30 minutes in the oven.
Top with ice cream or whipped coconut cream and a drizzle of peach syrup.