Peach season is in full swing here in the Northeast US and I’m loving it. We’re canning peaches, dehydrating peaches, making peach pies, adding peaches to cereal, and of course, making cobbler. It’s also the tail end of rhubarb season, so I happily took advantage of these two amazing fruits being ready at the same time, and baked up this Peach Rhubarb Cobbler.
This is a bit different from a classic cobbler with the addition of cardamom and almond oil in the biscuit dough, to add an extra addition that goes perfectly with the fresh summer fruits.
The traditional biscuit topping for a cobbler involves cutting butter into a flour mixture then slowly adding water, but that is just SO much work. This biscuit is super duper quick, all mixed in the same bowl and scooped on top of the fruit for baking. Lazy summer days deserve lazy summer desserts :-).
The addition of rhubarb makes the fruit filling a bit on the tart side, which is how I prefer it, but if you like things sweeter, feel free to add more maple syrup.
I also highly suggest adding a dollop of ice cream or whipped cream. I topped this with So Delicious coconut cream – yum!
Step by Step
If you like the peach and rhubarb combination, check out this Peachy Rhubarb Sauce :-).