Peach Cardamom Crumble Pie

Did you see all of those beautiful peaches that were given to me?  I made a few things with them, but one of them was my favourite version of peach pie. A touch of cardamom in the filling gives a little warmth and depth to the pie and the crunchy almond crumble on top is the perfect foil to the silky texture of the peaches.

I hope you love it.

Peach Cardamom Crumble Pie via Lila Wolff



  • 170 grams Plain Flour
  • 20 grams Panela
  • 1/4 teaspoon Salt
  • 60 ml melted Coconut Oil
  • 60 ml cold Water


  • 800 grams Peaches
  • 50 grams Panela
  • 30 grams Corn Flour
  • 1/4 teaspoon fresh Cardamom
  • 1/2 teaspoon Vanilla Extract


  • 150 grams Almond Meal
  • 80 ml melted Coconut Oil
  • 60 grams Panela



First make pie crust.

Whisk together plain flour, panela and salt, make a well and pour coconut oil into centre. Mix together, mixture will clump. Now slowly pour in cold water while mixing. Only add enough water to bring dough together as you do not want the dough to be too wet or sticky.

On a lightly floured surface roll the dough out to the dimensions of your pie dish.  Place in dish, trim edges and place in refrigerator to chill.

Wash, deseed and slice your peaches, place in a large bowl and toss through other filling ingredients.  pour over pastry in pie dish.

Preheat oven to 175c

In a small bowl mix Almond Meal and Panela, pour Coconut Oil through and mix together to get a crumble consistency. Spread over peaches and place pie dish in heated oven.

Bake for 35 - 45 minutes or until crust and crumble have browned.