{"id":1709,"date":"2017-07-23T16:03:28","date_gmt":"2017-07-23T16:03:28","guid":{"rendered":"http:\/\/www.raccoonstar.com\/?p=1709"},"modified":"2017-07-23T16:03:28","modified_gmt":"2017-07-23T16:03:28","slug":"cardamom-peach-crumble","status":"publish","type":"post","link":"http:\/\/www.raccoonstar.com\/?p=1709","title":{"rendered":"Cardamom Peach Crumble"},"content":{"rendered":"<p>Based on <a href=\"http:\/\/orangette.net\/2009\/09\/what-i-do-now\/\">this<\/a> and <a href=\"http:\/\/www.thekitchn.com\/make-this-fresh-peach-crumble-121681\">this<\/a>.<\/p>\n<p>Filling:<br \/>\n5 peaches, not super ripe, peeled and microwaved for 4-5 minutes<br \/>\nTossed with:<br \/>\n1.5tbsp flour<br \/>\n2tbsp brown sugar<br \/>\n1 tsp ground cardamom (could do cinnamon instead)<br \/>\na pinch each of cinnamon and ginger<br \/>\na few scoops of leftover strawberry jam (optional)<\/p>\n<p>Topping:<br \/>\nScant 3\/4 cup granulated sugar<br \/>\n1 cup all-purpose flour<br \/>\n1 tsp. ground cardamom<br \/>\n1 tsp. baking powder<br \/>\n1\/4 tsp. kosher salt<br \/>\n1 egg, beaten well<br \/>\n7 Tbsp. unsalted butter, melted<\/p>\n<p>Preheat the oven to 375\u00b0F.<br \/>\nWhisk together the peach toppings, then add the sliced peaches. Arrange in a 9inch pie\/tart pan. <\/p>\n<p>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. <\/p>\n<p>Bake for 30-50, or until the top is golden brown. Serve with whipped cream or ice cream. <\/p>\n<p>Note: Reheat leftovers in an oven set to 300 degrees.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Based on this and this. Filling: 5 peaches, not super ripe, peeled and microwaved for 4-5 minutes Tossed with: 1.5tbsp flour 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) Topping: Scant 3\/4 cup granulated sugar 1 cup [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1709","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/1709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1709"}],"version-history":[{"count":1,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/1709\/revisions"}],"predecessor-version":[{"id":1710,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/1709\/revisions\/1710"}],"wp:attachment":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1709"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}