Halvah, a Middle Eastern sweet made from tahini paste, is an unexpected but tasty addition to a stone fruit crisp. It is similar to fudge, although not as sweet or rich, and lends a subtle nutty flavour to the oat topping of this peach halvah crisp. Serve it warm with a generous scoop of vanilla ice cream to really set things off.
ingredients
Fruit Filling
Oat Topping
directions
Preheat oven to 375℉.
For the fruit filling, combine peaches, sugar, cornstarch, lemon zest and juice, spices, and salt in a large bowl, tossing to combine. Set aside.
For the oat topping, in a separate medium bowl, whisk together flour, rolled oats, sugar, sesame seeds, spices and salt. Add cubed butter and toss to coat. Then add tahini.
Using fingertips, work butter and tahini into the flour mixture until no dry spots remain, the mixture forms clusters and holds together when squeezed. Gently fold in the crumbed halvah.
Transfer peach filling to a 2.5-quart baking pan (11 X 7×2 rectangular pan). Spread oat topping evenly over the peaches. Sprinkle a few more pieces of halvah over the top and sprinkle with more sesame seeds.
Bake in the middle rack of the preheated oven until the top is golden brown and fruit juices are bubbling at the edges, 60 minutes. Transfer to a wire rack and let cool slightly before serving. Serve warm with vanilla ice cream.
