Delicious, juicy, and crunchy peach cobbler with a hint of cardamom for a twist on the perfect summer dessert. Serve with ice cream or whipped cream.
Last week I picked up a few too many peaches at the grocery store. We eat so much fruit over the summer, especially peaches, but since they get soft quickly, I didn’t want these peaches to go to waste. I’ve made many peach desserts before: peach pie, ginger peach scones, peach upside-down cake, peach crisp, peach ice cream and peach galettes. But I hadn’t made a peach cobbler in years.
Cobblers seem to vary between a cake-like or a more cookie-like topping. This particular recipe is for the latter: a delicious, soft, and crunchy cookie-like topping inspired by this version from a wonderful blog, Pinch of Yum. I’ve switched many things up, but most importantly, I decided to feature one of my favorite spices, cardamom, in this cobbler. The cardamom comes through both the peach base and the cookie topping. Serve with whipped cream or ice cream and you have the perfect summer dessert.
How to Make Peach Cardamom Cobbler
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This cobbler is pretty easy to make! First, preheat the oven, then toss some peach slices with a brown sugar & cardamom mixture. Add the peaches to a pan, mix together the cobbler topping and bake!
For the peach filling, first, slice the peaches. Feel free to peel them if you want to – I never peel the peaches for this recipe and I think it’s still delicious! Gently toss the peaches in a mixture of brown sugar, cardamom, and ginger. Then grease a 9×13 pan with melted butter and add the peach mixture to the pan.
For the filling, mix together all of the dry ingredients (flour, brown sugar, baking powder, ground cardamom powder, and salt) and mix together with a fork. Then add some vanilla and melted butter and mix until you have a thick dough.
Place scoops of the mixture on top of the peaches. Spread out with a spoon or with your fingers. Bake for 30 minutes, then take the pan out of the oven. Sprinkle the top with turbinado sugar or sugar in the raw. This step will give you an extra bit of crunch on the top. Bake for an additional 10-15 minutes, then broil for 2-3 minutes until golden brown and slightly crunchy on top.
Let the cobbler stand at room temperature for 15 to 30 minutes before serving. Serve while still warm with ice cream or whipped cream. Refrigerate leftovers and serve those warm or cold.
Looking for more peach recipes? Try these Ginger Peach Scones or Fresh Peach Salsa. If you try this recipe for Peach Cardamom Cobbler, leave a comment and a rating below and let me know how you liked it!
Peach Cardamom Cobbler
- 2.5 lbs 5-8 fresh peaches
- 1/2 cup brown sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 2 tablespoons butter (melted)
- 1 1/2 cups flour
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup butter (melted)
- 1/4 cup turbinado sugar (Sugar in the Raw)
- Ice cream or whipped cream for serving
- Preheat the oven to 350 degrees F.
- While the oven is heating up, slice the peaches. I left the peels on, but feel free to peel them if you prefer. Add the brown sugar, cardamom, and ginger to a large bowl. Mix together and then add the peach slices. Gently toss together until the peaches are covered with the sugar mixture.
- Put the melted butter in a 9×13 pan and swirl around, coating the bottom of the pan. Add the peach mixture to the pan. Set aside.
- Then prepare the filling: place the flour, brown sugar, baking powder, cardamom, and salt in a large bowl and mix together with a fork. Then add the vanilla and melted butter and mix until a thick dough forms.
- Place scoops of the mixture on top of the peaches. Spread out with a spoon – it’s ok if it’s messy and not exactly even!
- Bake for 30 minutes. Then remove from the oven and sprinkle the top with turbinado sugar. Bake for another 10-15 minutes until golden brown. Finish with 2-3 minutes under a broiler to get a crunchy top.
- Remove from the oven and then let stand for 15 to 30 minutes before serving. Serve with ice cream or whipped cream.