Peach and Sesame Crumble

A unique twist on traditional peach crumble featuring toasted sesame seeds and tahini in the buttery topping. Fresh peaches are tossed with lemon and topped with a crunchy sesame-studded streusel for a delightful summer dessert.

8 servings

1 hr 52 min

Published October 4, 2025

Ingredients

•⅓ cup raw sesame seeds
•1 whole lemon
•2½ lb peaches
•1.583 cup sugar
•1¾ tsp kosher salt
•1 cup all-purpose flour
•½ cup unsalted butter
•½ tsp ground cinnamon
•⅓ cup tahini
•2 tsp toasted sesame oil
•1 tsp cornstarch
•serving vanilla ice cream

Cooking Instructions

1.
Place a rack in top third of oven; preheat to 375°F. Toast sesame seeds on a rimmed baking sheet, tossing halfway through, until golden brown, 12-15 minutes. Immediately transfer to a large bowl.
15 min
2.
Meanwhile, finely grate zest from lemon into a medium bowl; set aside. Place peaches in a 13x9" baking dish. Halve lemon and squeeze 1 Tbsp. juice over peaches, then sprinkle ⅓ cup sugar and 3/4 tsp. salt over. Toss to gently combine, then let sit while you prep the topping, at least 20 minutes.
20 min
3.
Add flour and remaining 11/4 cups sugar and 1 tsp. salt to bowl with sesame seeds. Whisk to combine.
2 min
4.
Add butter and cinnamon to bowl with lemon zest. Microwave until butter is melted, about 1 minute. (Or, if you don't have a microwave, melt butter with cinnamon and lemon zest in a small saucepan over medium.) Whisk in tahini and oil.
3 min
5.
Scrape tahini mixture into dry ingredients and mix until incorporated (mixture should hold together when squeezed in your hand).
3 min
6.
The peaches should look juicy at this point. Add 1 tsp. cornstarch. If they're really juicy, add another 1 tsp. Gently toss to combine. (If your peaches happen to be not-so-ripe and aren't juicy, don't add any cornstarch.)
2 min
7.
Squeeze topping into big clumps, then break off uneven pieces and scatter over peaches.
5 min
8.
Bake crumble until topping is well browned and firm, peaches are tender, and juices are bubbling, about 1 hour.
60 min
9.
Divide crumble among shallow bowls and add a scoop of ice cream if desired.
2 min

Cooking Instructions

Place a rack in top third of oven; preheat to 375°F. Toast sesame seeds on a rimmed baking sheet, tossing halfway through, until golden brown, 12-15 minutes. Immediately transfer to a large bowl.

15 min

Meanwhile, finely grate zest from lemon into a medium bowl; set aside. Place peaches in a 13x9" baking dish. Halve lemon and squeeze 1 Tbsp. juice over peaches, then sprinkle ⅓ cup sugar and 3/4 tsp. salt over. Toss to gently combine, then let sit while you prep the topping, at least 20 minutes.

20 min

Add flour and remaining 11/4 cups sugar and 1 tsp. salt to bowl with sesame seeds. Whisk to combine.

2 min

Add butter and cinnamon to bowl with lemon zest. Microwave until butter is melted, about 1 minute. (Or, if you don't have a microwave, melt butter with cinnamon and lemon zest in a small saucepan over medium.) Whisk in tahini and oil.

3 min

Scrape tahini mixture into dry ingredients and mix until incorporated (mixture should hold together when squeezed in your hand).

3 min

The peaches should look juicy at this point. Add 1 tsp. cornstarch. If they're really juicy, add another 1 tsp. Gently toss to combine. (If your peaches happen to be not-so-ripe and aren't juicy, don't add any cornstarch.)

2 min

Squeeze topping into big clumps, then break off uneven pieces and scatter over peaches.

5 min

Bake crumble until topping is well browned and firm, peaches are tender, and juices are bubbling, about 1 hour.

60 min

Divide crumble among shallow bowls and add a scoop of ice cream if desired.

2 min