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Peach cobbler with cardamom crust

Australian Gourmet Traveller recipe for Peach cobbler with cardamom crust

By Rodney Dunn
  • 30 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
Peach cobbler with cardamom crust


  • softened butter, For brushing
  • 1.5 kg yellow peaches (about 8), halved, stones removed, cut into wedges
  • 2 tbsp caster sugar
  • 1 tsp cornflour
  • 2 sugar cubes, coarsely crushed
  • thickened cream, To serve
Cardamom crust
  • 300 gm plain flour (2 cups)
  • 110 gm caster sugar (½ cup)
  • 2 tsp baking powder
  • ½ tsp ground cardamom
  • 150 gm cold unsalted butter, finely chopped
  • 200 ml milk


  • 1
    For cardamom crust, sift flour, sugar, baking powder, cardamom and ½ tsp salt into a bowl. Add butter and rub in with your fingertips until mixture resembles fine crumbs (5 minutes). Add milk and mix to combine, then gently knead until mixture comes together.
  • 2
    Preheat oven to 180C. Brush four 350ml ovenproof dishes with butter. Combine peach, sugar and cornflour in a bowl and spoon into dishes. Form heaped tablespoons of cardamom dough into rough balls and arrange over peaches to cover, scatter with sugar cubes and bake until golden and bubbling (35-40 minutes). Serve hot with cream.


This recipe is from the February 2012 issue of .

  • undefined: Rodney Dunn