Ingredient: ice cream OR whipped cream for serving

Homespun desserts such as crisps, cobblers, betties, slumps & pandowdy’s are all variations on the same theme. As much as we like to be definitive, these old fashioned desserts are ‘folk-food’ passed down orally from mother to child and like all folk culture slight variations arise from kitchen to kitchen.

My spice drawer gets a good workout in the fall. I want to add fall spices to as many things as possible. Warm fruit desserts are a perfect candidate for doing just that.

The filling for this cobbler is a combination of peaches, brown sugar, butter and some added spices. All of that is cooked briefly to give it a caramel-like flavor. The topping is a simple one but the combination of spices adds such amazing flavor and is the perfect complement to the peaches. I’ve added cardamom to both the filling and topping. If you follow the blog, you are probably aware of my obsession with cardamom. Definitely feel free to use your favorite combination and ratio of spices.

I think this Chai-Spiced Peach Cobbler is everything you could ever want in a fall dessert.

Print Recipe

Chai-Spiced Peach Cobbler w/ Pepita Oat Crumble

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Rating: 5
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Course

dessert

Cuisine

American

Keyword

chai-spiced peach cobbler w/ pepita oat crumble

Servings

MetricUS Imperial

Ingredients

Pistachio-Oat Topping

• 3/4 cup flour
• 1/2 cup oatmeal
• 1/2 cup pepita seeds, coarsely chopped
• 1 1/2 tsp ginger, ground
• 3/4 tsp cinnamon
• 1/2 tsp cardamom
• 1/3 cup sugar
• 1/2 cup butter,

Chai-Peach Filling

• 1/4 cup butter,
• 1.36 kg (about 9 cups) frozen (thawed) or fresh peaches If using frozen, thaw in refrigerator overnight.
• 1 1/2 cups light brown sugar
• 1 Tbsp cinnamon
• 1 tsp allspice
• 1/2 tsp cardamom
• 1/2 tsp black pepper
• ice cream OR whipped cream for serving

Course dessert Cuisine American Keyword chai-spiced peach cobbler w/ pepita oat crumble Servings MetricUS Imperial Ingredients Pistachio-Oat Topping 3/4 cup flour 1/2 cup oatmeal 1/2 cup pepita seeds, coarsely chopped 1 1/2 tsp ginger, ground 3/4 tsp cinnamon 1/2 tsp cardamom 1/3 cup sugar 1/2 cup butter, Chai-Peach Filling 1/4 cup butter, 1.36 kg (about 9 cups) frozen (thawed) or fresh peaches If using frozen, thaw in refrigerator overnight. 1 1/2 cups light brown sugar 1 Tbsp cinnamon 1 tsp allspice 1/2 tsp cardamom 1/2 tsp black pepper ice cream OR whipped cream for serving

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Topping

1. In a large mixing bowl, combine flour, rolled oats, pistachios, ginger, cinnamon, cardamom & sugar.
2. Using a pastry blender, combine flour mixture with butter until it resembles a coarse meal. Store the mixture in the fridge until ready to use.

Filling

1. Preheat oven to 375 F.
2. Place a large saucepan over medium heat & add in butter. Once the butter is melted, add in the (thawed) peaches, brown sugar, cinnamon, allspice, cardamom & black pepper. Bring the mixture to a simmer & cook for an additional 10 minutes.
3. Pour cooked peaches into a large casserole dish & evenly top with the pistachio-oat crumble.
4. Bake for 40 minutes, or until the top is golden-brown & the sauce bubbles around the edges.
5. Once finished baking, serve warm with ice cream or whipped cream if you wish.