The desert for the second Comida Y Cultura event was provided by Chef’s Antonio and Karyn who slaved in a hot kitchen for two hours making this mouth watering dish. They informed me that the time it took to make the Cardamom spiced Peach Crumble should infact be doubled and Antonio noted that for aesthetic purposes u should place the crumble in the broiler to brown the toppings at the end! Karyn added a pinch of cinnamon and I would add a bit more cardamom! This dish was so good that I had to literally fight folks off so that the kiddies could go first!
Just a note: U can tell if the crumble is done when the peaches start bubblin. The cooking time depends on how ripe the peaches are or how thick the slices are . . . just check it folks . . .if its bubbly then its yummy in the tummy!
