– 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.