5 peaches, not super ripe, peeled and microwaved for 4-5 minutes
2tbsp brown sugar
1 tsp ground cardamom (could do cinnamon instead)
a pinch each of cinnamon and ginger
a few scoops of leftover strawberry jam (optional)
Scant 3/4 cup granulated sugar
1 cup all-purpose flour
1 tsp. ground cardamom
1 tsp. baking powder
1/4 tsp. kosher salt
1 egg, beaten well
7 Tbsp. unsalted butter, melted
Preheat the oven to 375°F.
Whisk together the peach toppings, then add the sliced peaches. Arrange in a 9inch pie/tart pan.
In another bowl, combine the dry topping ingredients. Add the egg and mix with your hands, forming clumps. Sprinkle evenly over the peaches. Then spoon the butter evenly over the topping.
Bake for 30-50, or until the top is golden brown. Serve with whipped cream or ice cream.
Note: Reheat leftovers in an oven set to 300 degrees.