I was born with a sweet tooth. It’s a real affliction. My mind says 6-pack and my body says 6-pack of cupcakes. I have a weird sweet tooth though – I don’t actually like things too sweet. I like some sweetness but not an overload. My Starbucks orders are always half sweet, I don’t have sugar in my coffee, I like dry red wine, I prefer unsugared, unglazed cake doughnuts to yeast style doughnuts. Like I said, it’s a weird sweet tooth.
Regardless of what the treat is, I always have room, especially if I’ve made it and I know it’s not too sweet, more like just right for my tastebuds 🙂
I eased some of the guilt associated with excessive dessert eating with this little treat. I decided to top if with a granola style topping vs a traditional crumble topping. I mean, realistically, it’s the same thing, but in my mind it was the lesser of two evils.
Granola Topped Cardamom Peach Crisp
Preheat oven to 375f. Prep a baking sheet with parchment or silicone mat.
Combine filling ingredients in a medium bowl and set aside.
Combine topping ingredients in another bowl and set aside.
Spoon filling into individual ramekins or mason jars (I used 250ml size), spoon topping onto filling.
Place individual servings onto baking sheet and bake for 20-25 minutes, or until topping is crispy and fragrant.