• Preheat the oven to 375℉/190°C.
• Put 2 tablespoons of butter in a 9x13 pan. Once the oven has come to temperature, melt the butter in the oven.

Peach filling:

• Toss the sliced peaches with ½ cup brown sugar, ¼ cup granulated sugar, 2 tablespoons of cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla, 1 teaspoon ground cardamom, ½ teaspoon cinnamon and ¼ teaspoon of salt. *If the peaches are not ripe, you can help soften them by allowing them to sit in the sugar mixture for 30-40 minutes.
• Once the butter is melted in the pan, carefully take the pan out of the oven and pour the peaches into the pan, spread them evenly and cook them in the oven for 10 minutes.

Topping:

• In a separate bowl mix 1 ½ cup flour, ½ cup sugar, 1 tablespoon of baking powder, ½ teaspoons salt, ¼ teaspoon cardamom, ¼ teaspoon cinnamon.
• Grate the ½ cup frozen butter (or very cold) into the dry mix and gently mix until the butter is coated with the flour.
• Pour ½ cups cold buttermilk, ½ cups cold cream and 1 teaspoon of vanilla into the dry mixture and mix just until the dry mixture is moistened.
• Drop large spoonfuls of the batter over the peaches leaving some open spaces.
• Optional: Brush the tops with1 tablespoon of melted butter and sprinkle generously with 2 tablespoons of coarse sugar.
• Bake for 30 minutes or until it's bubbling around the edges, the topping is golden brown and the peaches have thickened.
• Cool for 10-20 minutes and serve.