Cardamom Peach Cobbler Recipe
There are good desserts, and then there are great desserts. There's no doubt that peach cobbler ranks up there with the best of the best. Every single bite features layers of warm peaches coated with brown sugar, as well as buttery and crisp dough that is baked to perfection in the oven. Recipe developer Jennine Rye came up with this bomb peach cobbler recipe that thinks a little outside the box, thanks to the addition of cardamom.
"What I like best about this recipe is how amazing baked peaches taste, especially mixed with cardamom, and other sweet spices. I just adore peaches, especially baked in pies or cobblers; the peach flavor goes through the roof. It's also a really quick and delicious option to throw together, and a real crowd pleaser," Rye raves. "It's a great recipe option for people [that] feel like they can't make desserts."
Keep reading to find out how to make this peach cobbler recipe.
Gather the ingredients for this cardamom peach cobbler
For this tasty dessert, you will need butter, canned peaches, brown sugar, cardamom, lemon juice, all-purpose flour, ground cinnamon, baking powder, salt, buttermilk, and vanilla extract. "The fruit cobbler is a wonderfully simple dessert, there's no need to fuss around with complicated pastry, [and there's] no dough that needs to sit and rest, and then be carefully rolled out. It's the type of pudding that you can't really go wrong with, and you don't need to spend lots on ingredients," Rye shares.
Once you have those items, you can begin making this cardamom peach cobbler.
Make the peach mixture
Preheat the oven to 350 F. Then, grease a 9-x13-inch baking pan, or 9-inch round baking tin with 1 tablespoon of butter. Now, toss the drained peaches, 2 tablespoons of brown sugar, ground cardamom, lemon juice, and 1 tablespoon of all-purpose flour into a large bowl. Then, transfer the mixture to the prepared pan. "The peach mixture tastes insanely good. The warm, sweet, delicately floral flavor of the peaches is enhanced by baking, which adds more richness to the taste," Rye raves. "The cardamom adds a spiced herbal warmth and a slight citrus edge, which is enhanced by the addition of the lemon juice, helping to balance out the sweetness of the mixture."
Mix the dough topping
In a separate bowl, combine the 1¼ cups all-purpose flour, ⅓ cup brown sugar, baking powder, ground cinnamon, and salt with a whisk. Add ½ cup of cold, diced butter to the dry ingredients, and rub together with your hands, until the mixture achieves a crumbly, sand-like texture.
"Adding cold butter to flour, instead of room temperature or melted butter, alters the consistency of the final baked product," Rye explains. "Cold butter being rubbed through flour results in a crisp texture, more like scones or shortcrust pastry. Room temperature or melted butter reacts differently with the ingredients, giving more rise and softness, or more moisture and denseness to the baked good."
Top the peach mixture with the dough
Now that you have that nice, sand-like mixture, use your hands to make a well in the middle. Add the buttermilk and vanilla extract to the center of the well, and mix once again to form a thick, wet dough. Then, you can start adding the dough over the peaches in the prepared pan, making sure to cover the majority of the peach layer. "I usually just use a metal spoon or a spatula to dollop the mixture on the top, it doesn't have to be fancy or neatly done!" Rye notes. Sprinkle the remaining 1 tablespoon of brown sugar over the top. Cook the cobbler for 1 hour, or until the top is golden brown, and the peaches begin to bubble.
Let the cobbler cool and serve
Remove the peach cobbler from the oven, and set it aside to cool for about 15 minutes. Then, you can scoop, and serve it solo, or add a scoop of ice cream. "This is a great dessert to make for many different occasions, it will always be enjoyed. Whether it's for a simple family meal, a dinner party, or for a pot luck dinner, there's never a bad time for peach cobbler. If vanilla ice cream isn't your thing, it can also be served with runny cream or even custard," Rye shares. "It's great alongside a refreshing, fruit-based drink, or white wine."
We're not confident that you will have any leftovers, but if you do, "Leftovers store well in the fridge in an airtight container for 3 to 4 days. The peach cobbler can easily be reheated in a microwave or in the oven," Rye notes.
- ½ cup, plus 1 tablespoon butter, cold, divided
- 3 15-ounce cans peaches, drained
- ⅓ cup, plus 3 tablespoons brown sugar, divided
- ¼ teaspoon ground cardamom
- 1 tablespoon lemon juice
- 1 ¼ cups, plus 1 tablespoon all-purpose flour, divided
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- Preheat the oven to 350 F. Grease a 9-x13-inch baking pan or 9-inch round baking tin with 1 tablespoon of butter.
- In a large bowl, mix together the peaches with 2 tablespoons of brown sugar, the ground cardamom, the lemon juice, and 1 tablespoon of all-purpose flour. Place the peach mixture in the prepared pan.
- In a clean bowl, whisk together 1¼ cups all-purpose flour, ⅓ cup brown sugar, the baking powder, the ground cinnamon, and the salt.
- Add ½ cup of cold, diced butter to the flour mixture. With dry hands, rub the ingredients together until a crumby, sand-like mixture has formed.
- Make a well in the bowl, and add the buttermilk and the vanilla extract, then mix everything together to create a wet dough with a thick consistency.
- Gently dollop the mixture on top of the peaches, covering the majority of the peach layer. Sprinkle the top with the remaining 1 tablespoon of brown sugar.
- Bake for 1 hour, or until top is golden and the fruit is bubbling. Allow the peach cobbler to cool for 15 minutes before serving with vanilla ice cream, if desired.
| Calories per Serving | 143 |
| Total Fat | 1.2 g |
| Saturated Fat | 0.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 3.4 mg |
| Total Carbohydrates | 34.4 g |
| Dietary Fiber | 3.0 g |
| Total Sugars | 29.8 g |
| Sodium | 237.5 mg |
| Protein | 1.8 g |
