EntertainingJun 21, 2023

Recipe: Peach Crumble & Vanilla Bean Creme Fraîche

Written by Wesleigh Byrd
Photographed by Jess Isaac

This Peaches & Cream Nutmeg Crumble with Vanilla Bean Creme Fraiche is a beautiful dessert for the Summer season. Perfectly balanced in taste and beautiful for serving, we hope this gets a spot on your summer table this week! Created by Lighthearted Kitchen along with so many other incredible recipes posted on our blog. Be sure to follow Chelsey Pecoy here, and enjoy!

Peach Crumble & Vanilla Bean Creme Fraîche

Prep Time: 15
Total Time: 55 min
Serve: 2-4

- For the Peaches:

4-5 local peaches, sliced

1/4 cup brown sugar

1 Tbsp lemon juice

1 Tbsp of Cinnamon

1 Tbsp of Cardamom

Pinch of salt

- For the Nutmeg Crumble:

1/2 cup organic flour

1/2 cup organic oats

1/2 cup organic brown sugar

1/2 cup organic butter, melted

1/2 teaspoon ground nutmeg

Pinch of salt

- For the Vanilla Bean Crème Fraîche:

1 cup crème fraîche

1/2 teaspoon vanilla bean paste

- For the Hibiscus Salt:

1/4 cup hibiscus petals

1/4 cup flaky sea salt


– Preheat the oven to 375°F.

– In a medium bowl, toss the sliced peaches with brown sugar, lemon juice, cinnamon, cardamom and salt.

– Pour the peaches onto a 9-inch baking sheet.

– In another medium bowl, mix together the flour, oats, brown sugar, melted butter, nutmeg, and salt to make the crumble topping.

– Sprinkle the crumble mixture over the peaches.

– Bake the dessert for 25-30 minutes, or until the crumble is golden brown and the peaches are tender.

– While the dessert is baking, make the Vanilla Bean Crème Fraîche by whisking together the crème fraîche and vanilla bean paste in a small bowl. Chill until ready to serve.

– Make the Hibiscus Salt by combining the hibiscus petals and flaky sea salt in a mortar and pestle, and grind until the petals are finely ground and mixed with the salt.

– Once the dessert is done, remove it from the oven and let it cool for 5-10 minutes.

– Serve the dessert warm, with a dollop of the Vanilla Bean Crème Fraîche on top and a sprinkle of the Hibiscus Salt.

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