Peach and Cardamom Cobbler

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Who says that a fruit cobbler is only for dessert? Eat it as a sweet brunch dish or make it when you need something sweet to calm you on a stressful day. The sponge is mixed in one go and the fruit comes from a tin. The syrup thickens and becomes the sauce.

Serves 4


For the Filling:
400g tinned peaches in syrup
1 teaspoon cornflour
Seeds of 2 cardamons

Cobbler Topping:
110g plain flour
1 teaspoon baking powder
Pinch of salt
110g butter, softened
110g caster sugar
1 egg
1/2 teaspoon vanilla extract


1. Preheat the oven to 200C/400F/Gas Mark 6.

2. Mix the syrup from the tin of peaches with the cornflour. Spoon the peaches into an 8-inch pie dish and pour over the syrup mixture. Sprinkle with cardamom seeds.

3. Make the topping: put all the ingredients into a large bowl and mix with a hand mixer until light and fluffy (or do it in a stand mixer or food processor). It will take 2 minutes.

5. Drop dollops of the topping onto the fruit.

6. Bake for 45-50 minutes until golden and a skewer comes out clean. Remove from the oven and leave to firm up before serving.

Peach Cobbler Recipe Variations 

– Use any tinned or cooked fruit. Replace the peaches with cooked plums to turn it into a Plum  Cobbler.

– Replace the cardamom with a teaspoon of grated lemon zest or orange zest and use orange flower water instead of vanilla extract.

– Serve the cobbler hot or cold. It’s even better for breakfast.



Photographs © foodpixies.com


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