PEACH AND SESAME CRUMBLE
Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.
Provided by Sarah Jampel
Yield 6-8 servings
Number Of Ingredients 12
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.
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