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

Peaches and Rhubarb.

Add flour & maple syrup.

Biscuit Dough Ingredients.

Biscuit dough.

Dollop dough on top of fruit.

Bake for 40 minutes.

Enjoy!

If you like the peach and rhubarb combination, check out this Peachy Rhubarb Sauce :-).

Print Recipe

Peach Rhubarb Cobbler

Fresh peaches and rhubarb topped with a simple cardamom almond biscuit.

Prep Time

10 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

Fruit Filling

• 2 1/2 cups diced fresh peaches
• 2 cups diced fresh rhubarb (1" pieces)
• 1/3 cup maple syrup
• 2 tablespoons flour

Biscuit Topping

• 1 cup all purpose flour
• 1/4 cup cane sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/2 cup unsweetened non-dairy milk
• 2 tablespoons aquafaba
• 1 tablespoon melted coconut oil (or other vegetable oil)
• 1/2 teaspoon almond oil (or almond extract)
• 1/4 teaspoon vanilla extract

Prep Time 10 minutes Cook Time 40 minutes Servings servings Ingredients Fruit Filling 2 1/2 cups diced fresh peaches 2 cups diced fresh rhubarb (1" pieces) 1/3 cup maple syrup 2 tablespoons flour Biscuit Topping 1 cup all purpose flour 1/4 cup cane sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon ground cardamom 1/2 cup unsweetened non-dairy milk 2 tablespoons aquafaba 1 tablespoon melted coconut oil (or other vegetable oil) 1/2 teaspoon almond oil (or almond extract) 1/4 teaspoon vanilla extract

Instructions

1. Preheat oven to 350F. Grease an 8x8 baking pan and set aside.
2. Wash and cut the peaches and rhubarb. Put fruit in prepared pan.
3. Add maple syrup and flour to fruit and toss until well combined.
4. In a medium bowl, combine the flour, sugar, baking powder, salt, and cardamom.
5. Make a well in the center of the dry ingredients and add the milk, aquafaba, oil, almond oil and vanilla. Mix all the ingredients together and well combined. The batter will be wet.
6. Scoop dollops of the dough on top of the fruit.
7. Bake for 35-40 minutes, until fruit is bubbling around edges of the dough.
8. Let cool a bit before serving. Serve with ice cream or whipped cream.

Recipe Notes

*Aquafaba is the liquid(brine) in a can of beans, like chickpeas or cannelloni beans. You can use aquafaba from homemade beans or from a can.

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