Peach and Sesame Crumble

Preparation

1. Step 1

   Place a rack in top third of oven; preheat to 375°F. Toast sesame seeds on a rimmed baking sheet, tossing halfway through, until golden brown, 12–15 minutes. Immediately transfer to a large bowl.

   Step 2

   Meanwhile, finely grate zest from lemon into a medium bowl; set aside. Place peaches in a 13x9" baking dish. Halve lemon and squeeze 1 Tbsp. juice over peaches, then sprinkle ⅓ cup sugar and ¾ tsp. salt over. Toss to gently combine, then let sit while you prep the topping, at least 20 minutes.

   Step 3

   Add flour and remaining 1¼ cups sugar and 1 tsp. salt to bowl with sesame seeds. Whisk to combine.

   Step 4

   Add butter and cinnamon to bowl with lemon zest. Microwave until butter is melted, about 1 minute. (Or, if you don't have a microwave, melt butter with cinnamon and lemon zest in a small saucepan over medium.) Whisk in tahini and oil.

   Step 5

   Scrape tahini mixture into dry ingredients and mix until incorporated (mixture should hold together when squeezed in your hand).

   Step 6

   The peaches should look juicy at this point. Add 1 tsp. cornstarch. If they’re really juicy, add another 1 tsp. Gently toss to combine. (If your peaches happen to be not-so-ripe and aren't juicy, don't add any cornstarch.)

   Step 7

   Squeeze topping into big clumps, then break off uneven pieces and scatter over peaches.

   Step 8

   Bake crumble until topping is well browned and firm, peaches are tender, and juices are bubbling, about 1 hour. Let cool slightly.

   Step 9

   Divide crumble among shallow bowls and add a scoop of ice cream if desired.