This Scandinavian-inspired Cardamon Peach Cobbler is the dreamiest of summer desserts - billowy soft biscuits sitting on top of a luscious, sweet peach filling flavored with cardamom and a bit of allspice. It's so simple and delicious, especially with a scoop of vanilla ice cream alongside.
If you love peaches as much as I do, you're going to want to check out my recipes for peach compote and homemade peaches and cream ice cream after enjoying this cobbler!
Jump to:
Ingredients
- Ripe peaches
- Ground cardamom and allspice
- Salt
- Granulated sugar
- Vanilla extract
- Freshly squeezed lemon juice
- Cornstarch
- All-purpose flour
- Baking powder and baking soda
- Unsalted butter
- Full-fat Greek yogurt, skyr or sour cream
- Turbinado sugar - you can substitute regular granulated sugar or sanding sugar for the turbinado sugar if you prefer.
Variations
- Traditional Peach Cobbler - Omit the cardamom and allspice.
- Peach and Berry Cobbler - Add a cup of blueberries or raspberries to the filling.
- Ginger Peach Cobbler - Omit the cardamom and allspice and add a teaspoon of freshly grated ginger to the filling.
How to Make Cardamom Peach Cobbler
- Step 2: Combine the flour, sugar, baking powder, baking soda and salt together in the work bowl of a food processor. Pulse until combined. Scatter cubes of butter over the top and pulse until the mixture resembles wet sand with a few pea-sized pieces of butter, about 8-10 pulses.
- Step 3: Transfer the mixture to a large bowl. Add yogurt and 2 tablespoons water. Mix together using a fork and/or your fingers until a dough forms. Add more water, a teaspoon at a time, if necessary.
- Step 4: Once the fruit is out of the oven, use an ice cream scoop or large spoon to drop 6 equal-sized mounds of dough on top of the hot peach mixture leaving at least a half inch between each biscuit. Sprinkle the dough mounds and peaches with turbinado sugar.
- Step 5: Bake until the filling is bubbly and biscuits are golden brown, about 20 minutes. Transfer to a wire rack to cool.
- Step 6: Serve warm with ice cream or whipped cream!
Expert Tips
- Using a serrated peeler makes peeling peaches easy and quick!
- I use the "dip and sweep" method for measuring flour. If you prefer to weigh your ingredients, 1 cup of flour = 5 ounces or 141 grams.
- Be sure to use a deep dish pie plate in order to have room for all of the peach filling. If you don't have a deep dish pie plate, use a 9 inch square baking dish.
Recipe FAQs
Can I make this cobbler in advance?
Fruit cobblers like this one are generally best when freshly baked and warm. I usually make it a few hours ahead of when I want to serve it.
How do I store leftovers?
Store the leftovers tightly covered in the refrigerator for up to 2 days. Rewarm in the oven or microwave before enjoying again.
What to Serve with Cardamom Peach Cobbler
Vanilla ice cream or this Homemade Cardamom Ice Cream are absolutely delicious with warm peach cobbler. This Whipped Vanilla Skyr Cream would also be an excellent accompaniment!
If you tried this Cardamom Peach Cobbler recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Cardamom Peach Cobbler
A Scandinavian-inspired peach cobbler with just a hint of cardamom and allspice. A perfectly simple summer dessert to celebrate peach season!
Print
Pin
Rate
Servings: 6 servings
Calories: 310kcal
Ingredients
For the Filling:
- ⅓ cup granulated sugar
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- 2 teaspoons cornstarch
- Pinch of salt
- 3 pounds ripe peaches peeled, pitted and cut into ½ inch slices
- ½ teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
For the Biscuit Topping:
- 1 cup all purpose flour (5 ounces)
- 3 tablespoons granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons cold unsalted butter cut into ¼ inch cubes
- ¼ cup skyr or Greek yogurt NOT nonfat
- 2-3 tablespoons ice water
- Turbinado sugar for sprinkling
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat the oven to 400 degrees. Make the Filling: Whisk sugar, cardamom, allspice, cornstarch and salt together in a medium bowl. Add peaches, vanilla extract and lemon juice and gently toss until the peaches are evenly coated. Transfer the fruit to a 9 inch deep dish pie plate and bake until fruit begins to release liquid, about 20 minutes.
- Meanwhile, make the Biscuit Topping: Combine the flour, sugar, baking powder, baking soda and salt together in the work bowl of a food processor. Pulse until combined. Scatter cubes of butter over the top and pulse until the mixture resembles wet sand with a few pea-sized pieces of butter, about 8-10 pulses. Transfer the mixture to a large bowl. Add skyr or yogurt and 2 tablespoons water. Mix together using a fork and/or your fingers until a dough forms, adding another teaspoon or two of water if necessary to help the dough come together.
- Once the fruit is out of the oven, use an ice cream scoop or large spoon to drop 6 equal-sized mounds of dough on top of the hot peach mixture leaving at least a half inch between each biscuit. Sprinkle the dough mounds and peaches wth turbinado sugar and transfer to the oven. Bake until the filling is bubbly and biscuits are golden brown, about 20 minutes. Transfer to a wire rack to cool. Serve warm with vanilla ice cream or whipped cream.
Notes
*The easiest way to peel peaches is to use a serrated peeler. If you don't have a serrated peeler, you can use a paring knife to score each peach with an "X" at the base and blanch the peaches in a pot of simmering water for 20-30 seconds. Remove the peaches from the simmering water and immediately transfer to a bowl of ice water. This blanching and shocking process will loosen the skins and you should be able to peel them easily by hand beginning where you made the "X".
Nutrition
Calories: 310kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 201mg | Potassium: 393mg | Fiber: 4g | Sugar: 33g | Vitamin A: 908IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!
Carolyn says
This was absolutely delicious! My FIL loves peaches and this was a perfect birthday dessert.
Kristi says
Hi Carolyn,
Thanks for your feedback and I'm so glad you and your family enjoyed it! Happy Belated Birthday to your Father in Law!
Kristi
WJ HC says
Totally worthy of making for my mom’s 83 birthday party! Thank you for such peachy inspiration!! 🙂
Kristi says
Yay! I'm so glad you enjoyed it. Perfect for an August birthday celebration. Thanks for taking the time to let me know how it turned out!
Kristi
Holly Carlson says
YUM YUM YUM! I am making this for sure!
Thank you!
Kristi says
Thanks, Holly!
You will love it! SO good.
Kristi