Best Peach And Sesame Crumble Recipes

PEACH AND SESAME CRUMBLE

Steps:

• Place a rack in top third of oven; preheat to 375°F. Toast sesame seeds on a rimmed baking sheet, tossing halfway through, until golden brown, 12-15 minutes. Immediately transfer to a large bowl.
• Meanwhile, finely grate zest from lemon into a medium bowl; set aside. Place peaches in a 13x9" baking dish. Halve lemon and squeeze 1 Tbsp. juice over peaches, then sprinkle ⅓ cup sugar and ¾ tsp. salt over. Toss to gently combine, then let sit while you prep the topping, at least 20 minutes.
• Add flour and remaining 1¼ cups sugar and 1 tsp. salt to bowl with sesame seeds. Whisk to combine.
• Add butter and cinnamon to bowl with lemon zest. Microwave until butter is melted, about 1 minute. (Or, if you don't have a microwave, melt butter with cinnamon and lemon zest in a small saucepan over medium.) Whisk in tahini and oil.
• Scrape tahini mixture into dry ingredients and mix until incorporated (mixture should hold together when squeezed in your hand).
• The peaches should look juicy at this point. Add 1 tsp. cornstarch. If they're really juicy, add another 1 tsp. Gently toss to combine. (If your peaches happen to be not-so-ripe and aren't juicy, don't add any cornstarch.)
• Squeeze topping into big clumps, then break off uneven pieces and scatter over peaches.
• Bake crumble until topping is well browned and firm, peaches are tender, and juices are bubbling, about 1 hour. Let cool slightly.
• Divide crumble among shallow bowls and add a scoop of ice cream if desired.

PEACH AND SESAME CRUMBLE

Steps:

• Toast sesame seeds @ 375, tossing 1/2 halfway until golden brown. 12-15 minutes and move to bowl
• Zest lemon into medium bowl and set aside. Put peaches in 13x9 baking dish. Halve lemon and 1 Tbsp juice over peaches, sprinkle 1/3 cup sugar (too much) and 3/4 tsp salt. Toss gently to combine and let sit for 20 min
• Add flour and 1.25 cups (too much) sugar and 1 tsp salt to bowl to combine with sesame seeds. Whisk to combine.
• Add butter and cinammon with lemon zest. Microwave until butter melts (1 min). Whisk in tahini and oil.
• Scrape tahini mixture in dry ingredient and mix until incorporated (hold together in hand)
• Add 1 tsp cornstarch to peaches. If still juicy, add another. Gently toss to combine.
• Squeeze topping into big clumps and break off uneven pieces and scatter
• Bake about 1 hour (juices bubbling and crumble is well browned and firm)