Peach and Sesame Crumble

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. 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. 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. 3.

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

   2 min

4. 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. 5.

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

   3 min

6. 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. 7.

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

   5 min

8. 8.

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

   60 min

9. 9.

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

   2 min