In a sauté pan, combine fresh peaches, brown sugar, vanilla extract, lemon zest and juice, cardamom, and a pinch of salt. Cook on medium-low heat for about 8 to 10 minutes.

Transfer 1 cup of the cooked peach mixture to a blender along with yogurt, milk, and a dash of salt. Blend until smooth, creating peach milk.

In a resealable container, pour the peach milk over chia seeds. Stir vigorously and let sit for 10 minutes. Refrigerate overnight for optimal consistency.

For the crumb topping, combine rolled oats, almond flour, Medjool dates, vanilla extract, and a pinch of salt in a mini food processor. Process until resembling fine crumbs.

Layer the chia pudding in serving glasses and top with the cobbler crumb mixture. Garnish with sliced peaches if desired.