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Silk Road Peach Crumble

Silk Road Peach Crumble - Recipe | Épices de cru

A simple summer favorite, revisited. Feel free to let the peaches macerate for more than an hour if you want a runnier filling. The crumble can be prepared ahead of time and stored in an airtight container for several days.


  • 3½ lbs peaches, peeled, halved, pitted, and sliced into wedges (about 15 peaches)
  • 1/3 cup sugar
  • 1½ tsp cornstarch
  • 3-4 tsp lemon juice
  • 1½ Tbsp Silk Road Blend, ground
  • Pinch salt

Crumble topping

  • 1 cup all-purpose flour
  • 5 Tbsp white sugar
  • ¼ cup packed brown sugar
  • Pinch salt
  • 2 tsp vanilla extract
  • ½ cup sliced almonds
  • 6 Tbsp unsalted butter, softened and cubed


  1. Preheat oven to 350° F. Line a baking tray with parchment paper.
  2. For filling, add peaches and sugar to large bowl and toss gently. Let rest for 30 min-1 hour, stirring gently a few times.
  3. While peaches are macerating, prepare the crumble. Combine flou, sugars, and salt in a food processor. Drizzle vanilla on top and pulse to combine. Add ¼ cup almonds and butter and pulse until mixture begins to clump, about 30 seconds, scraping halfway id necessary. Add remaining almonds and pulse to roughly combine.
  4. Transfer mixture to parchment-lined baking tray and spread into 1 layer, with breaking up any very large chunks into smaller chunks. Bake on middle rack until lightly browned, around 20 minutes.
  5. While crumble is baking, place a colander over a large bowl and drain peaches. Set aside ½ cup of drained juice and discard remaining juice (it makes a delicious syrup). Add lemon juice, salt, spices, and cornstarch to reserved juice and whisk together.
  6. Combine peaches and juice mixture in an 8-inch square baking dish.
  7. Remove crumble from oven and increase heat to 375° F.
  8. When crumble is cool enough to handle, sprinkle it on top of the peach mixture. Place in oven and bake for 25-30 minutes, until bubbling around edges.
  9. Let cool at least 15 minutes before serving. Serve with ice cream or Vanilla Lemon Whipped Cream.


*This recipe adapted from the Cook’s Illustrated Baking Book