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Stone Fruit Tahini Crumble

Stone Fruit Tahini Crumble

This cardamom-flavoured crumble can be made with whichever stone fruit combination you have on hand so it's perfect to make the most of late-summer seasonal fruit. 

Pairs well with Twisted White, Flat Rock Cellars.



2-1/2 cups mixed stone fruit

2 tablespoons sugar, coconut palm, fresh city jar

1 tablespoon lemon

1/2 teaspoon cardamom, ground

1/2 cup butter, 75% grassfed unsalted

2 tablespoons sesame tahini

1/2 cup flour, light spelt, fresh city jar

1/2 cup flour, all purpose (unbleached), fresh city jar

1/4 teaspoon salt, kosher

3 tablespoons coconut sugar

Pairs well with wine, twisted white 2018

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  • 2-1/2 cups pitted and sliced stone fruit (any mix of peaches, plums, nectarines and/or apricots)
  • 2 tbsp coconut sugar
  • 1 tbsp lemon juice
  • 1/2 tsp ground cardamom 

Crumble Topping:

  • 1/2 cup unsalted butter
  • 2 tbsp tahini
  • 1/2 cup spelt flour
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 3 tbsp coconut sugar


1. Add fruit to 10-inch oven-proof dish, Stir in coconut sugar, lemon juice and cardamom and spread out fruit so it's evenly spread across the bottom of the dish. Set aside while you make the crumble topping.

2. Crumble Topping: In microwave or in small saucepan over medium heat, melt butter with tahini. While the butter is melting, in bowl, combine spelt flour, all-purpose flour, salt and coconut sugar. Pour melted butter mixture into flour mixture and stir until combined.

3. Once cool enough to handle, crumple mixture in your hands to form a chunky breadcrumb-like mixture. Sprinkle over the fruit. 

4. Let chill in the fridge for 15 minutes.

5. Bake in 400°F oven until topping is golden and fruit is bubbly, about 25 minutes. Let stand for 5-10 minutes before digging in.

Serving suggestion: Serve with a dollop of thick yogurt, or a scoop of vanilla ice cream. 

Pairs well with Twisted White, Flat Rock Cellars.