Sasha
Aug 25, 20213 min
With summer coming to an end and peach season in full swing, it was only right that I make this Cardamom Peach Cobbler (I obviously had to add cardamom to the mix because you guys know how much I love cardamom)! Only a tiny amount is used - just enough for its distinctive flavour to shine through, which you'll find compliments the sweetness of the peaches so beautifully.
It's a really easy dish to make and the best thing is it requires hardly any washing up. You just need a bowl, a spoon and a small baking dish!
When it comes to my recipes, I always try and keep them as clean as possible, so this Cardamom Peach Cobbler contains pure and simple ingredients (which you'll hopefully have most of at home already).
Peaches - I like to use fresh ripe peaches (organic too) as they are juicier and sweeter, meaning less sugar needs to be added. I prefer to remove the skin from the peaches, but if you want the cobbler to have extra texture, you can keep it on.
Maple syrup - this is used to add natural sweetness and give the peach base a nice syrupy consistency. You can swap this for raw honey if you prefer.
Ground cinnamon - adds additional natural sweetness to the dish and a greater depth of flavour. Don't skip this!
Ground cardamom - I like to use freshly ground cardamom for a fresher taste and richer aroma (trust me on this). Squeeze the pods to remove the seeds and grind them using a pestle and mortar until the seeds become a fine powder.
Grass-fed butter* - a small amount of butter is used in both the peach mix and the cobbler topping. I always opt for grass-fed as it's a good source of vitamin A and it's higher in omega-3 fatty acids and vitamin K2. To make the recipe vegan, simply swap the butter for coconut oil or vegan butter.
Rice flour and almond flour - both are used in the cobbler topping. Almond flour gives the dish some nutty undertones but if you have a nut allergy or you don't have any almond flour at home, you can replace it with the same amount of rice flour.
Almond milk - this is used as a binder in the cobbler topping but can be substituted for any nut or dairy-free milk.
Serves: 1-2
Prep time: 10 minutes
Cook time: 35 minutes
For the peaches:
10g grass-fed butter, melted
1 ripe organic peach, peeled and sliced
1 tbsp maple syrup
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
For the cobbler topping:
15g white rice flour
15g almond flour
15g coconut sugar
10g grass-fed butter, melted
1/8 cup almond milk
1/4 tsp gluten-free baking powder
1/8 tsp ground cardamom
Pinch of pink Himalayan salt
1. Preheat oven to 190°C/170°C fan.
2. For the peaches, add the melted butter to a small baking dish (one that's big enough to serve 1-2 people) and swirl around to cover the base of the dish.
3. Add the peaches, maple syrup, vanilla extract, cinnamon and cardamom to the baking dish and toss until the peaches are completely covered.
4. In a small bowl, add all of the ingredients for the cobbler topping and mix until a wet dough forms.
5. Scoop the cobbler mixture on top of the peaches using a large spoon.
6. Bake for 30-35 minutes, until the top has browned.
7. Allow to cool slightly then serve with a big dollop of dairy-free vanilla ice cream or cold coconut cream.
I hope you love this recipe!
Love,
Sasha