Saturday, 11 February 2012

Cardamom Bliss Peach Crumble

Cardamom Bliss Peach Crumble
 Cardamom Bliss Peach Crumble with pure edible silver
We’re off to visit our friends to meet their granddaughter this afternoon, and they are  ‘gluten aware’.  There is some argument over the gluten levels in oatmeal, as some brands have less levels than others. If you are gluten aware, or intolerant, you’ve probably done your research into oatmeal, and know which brands to buy.  Regardless of gluten, this recipe for cardamom bliss peach crumble is so divine, you won’t care about such earthly matters.

4 cups peaches, cut into pieces  (I buy a case of ripe orchard peaches every summer, and freeze them with a little sugar and vitamin C.  They are spectacular!)
1 ½ teaspoons cornstarch
1 tablesoon brown cane sugar crystals (more if you’re using unsweetened peaches.  Add sugar to taste)

1 cup unprocessed oatmeal
2/3 cup coconut milk powder
3 tablesoons brown cane sugar crystals
½ cup sliced almonds, skin on
½ teaspoon coarse sea salt
5 green cardamom pods, husked and finely ground
1/3 cup butter

 Arrange peaches in a pretty baking pan.  Sprinkle the cornstarch and sugar over them, and stir gently to mix into the liquid from the cut peaches. 
 In a separate bowl, mix all of the above ingredients, but leave the butter on top.  Microwave for a minute or so, till the butter has melted.  Stir well, and spoon the crumble evenly over the peaches.

Bake one hour at 350 F.
Served with a bit of icecream, this recipe for cardamom bliss peach crumble will float you around the room and up to heaven.  When you’ve come back to earth, you can congratulate yourself for having a low gluten healthy,  vitamin filled dessert!
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  1. I've just discovered the joys of cardamom and am on the look out for new foods to pair it with. I'll bet the vitamin C really makes the natural flavour of the peaches 'pop'. I've never heard of doing that before but I can't wait to try it!

  2. Cardamom is most wonderful. Be sure to buy the kind in green pods, and not the white pods, which lack flavour. The vitamin c is to prevent discolouring, but it also adds a bit of zing.