Step 1

Heat oven to 375ºF (190ºC).

Step 2

In a food processor, pulse graham cracker crumbs, flour, sugar, and salt until finely ground. Transfer to a medium bowl and use a fork to stir in melted butter until a few large clumps form. Set aside.

Step 3

In a large bowl, toss together peaches, honey, lemon juice, lemon zest, and cardamom. Add blackberries, crushing them with your hands as you go. This will release juices and stain the peaches. Give the fruit another toss.

Step 4

Pour filling into a large cast iron skillet or a 13 x 9-inch (33 x 23-cm) baking dish. Over the top, scatter reserved graham cracker mixture.

Step 5

Bake for about 50 to 60 minutes, until lightly browned and filling is bubbling around the edges. Let cool for a few minutes.

Step 6

Serve a scoop of warm crumble in a bowl and top with fresh cream or ice cream.