Peach Cobbler

Prep: 10 mins
Cook: 40 mins
Servings: 6
Peach Cobbler

Peach Cobbler is the perfect dessert for warming up in winter.

With its warm bubbling fruit base and crunchy cobbler crust, this dessert is a delicious change from classic crumble.


  • 2 cups (300g) White Wings Plain Flour
  • ½ cup (110g) CSR Rapadura Sugar
  • 2 tsp baking powder
  • ½ tsp ground cardamom
  • 150g cold unsalted butter, finely chopped ¾ cup (185mL) milk
  • 1.5 kg yellow peaches (about 8), halved, stones removed, cut into wedges
  • 2 tbs CSR Rapadura Sugar, for sprinling
  • Juice of two limes


  1. For the cardamom crust, place the butter, panela sugar, baking powder, cardamom and salt in the bowl of your food processor and blitz for a few minutes. Add the butter and blitz again until mixture resembles fine breadcrumbs. Tip onto a work surface, add the milk and bring together until you have a rough dough. Divide this into 8 or so small balls (don’t compact the dough too much, keep them quite light and rough), about the size of a golf ball, and set aside.
  2. Preheat the oven to 200°C and tip the peaches into a 5-6 cup capacity baking dish. Sprinkle them with the sugar and squeeze over the lime juice.
  3. Arrange the cardamom dough balls over the top of your peaches, sprinkle with a little extra panela sugar and bake for 35-40 minutes or until the fruit is bubbling and the crust is golden brown. Serve straight away with cold, thin streams of cream.