Prep time - 10 mins | Cook time - 40 mins | Serves 6
With its warm bubbling fruit base and crunchy cobbler crust, this is a gorgeous dessert and a nice change from classic crumble.


Cardamom crust
300 grams (2 cups) plain flour
110 grams (½ cup) Sugars of the World Colombian Panela Sugar
2 teaspoons baking powder
½ teaspoons ground cardamom
150 grams cold unsalted butter, finely chopped
185 ml (¾ cup) milk
1.5 kg yellow peaches (about 8), halved, stones removed, cut into wedges
2 tablespoons Sugars of the World Colombian Panela Sugar (for sprinkling)
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.