Sourdough Peach Cobbler
This sourdough peach cobbler is a wonderful summer dessert. It features sweet and jammy peaches topped with tender sourdough biscuits. The sourdough discard adds a lovely lightness to the dough and gives the biscuits a tender crumb that pairs beautifully with sweet fruit. It is quick to put together and works with fresh or canned peaches, so you can make it all year round.
About this cobbler
A cobbler is essentially a buttery shortcake on top of the fruit. The cobbler dough is placed over juicy peaches in flattened, rustic pieces. The dough uses a sourdough discard starter, which is a starter that hasn’t been fed in a while. It will be very acidic, which will help create tender biscuits.
You can make the biscuit dough for this sourdough peach cobbler the day before and leave it to ferment in the fridge overnight. The flour hydrates, the discard settles and the biscuits turn out soft and airy once baked.
If you are still building your starter or want to learn more about how it, see my sourdough starter guides, or my collection of sourdough discard recipes.
What you will need
Peeling peaches: You don’t need to peel the peaches if you don’t want to. I prefer them unpeeled. The peel of baked peaches takes on a candied texture. However, If you want to peel the peaches and they’re not too soft, then I think using a vegetable peeler is easiest.
Method
Sourdough topping
- Mix the flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter.
- Pour over the sourdough, discard the starter and milk.
- Use a spatula or fork to combine it into a thick, crumbly, and slightly sticky dough.
- Wrap the dough up or place in an airtight container and refrigerate for at least an hour or up to 24 hours.
Fruit filling and assembling
- Chop the peaches into 1-inch cubes and spread them out into a 9×13-inch baking tray.
- Add the filling ingredients and toss to coat.
- Flatten over pieces of the dough and sprinkle with cinnamon-sugar.
Baking
- Bake until the biscuits are golden brown, the peach filling is bubbling, and the peaches have softened.
Storing
Once the cobbler is at room temperature, store it covered or in an airtight container in the refrigerator for up to 4 days. Rewarm it in the microwave or oven before serving.
Tips
- Use ripe, juicy peaches for maximum flavour and natural juice.
- If peaches are especially juicy, add a little extra flour or cornflour to the filling so the syrup doesn’t stay too runny.
- Don’t overmix the biscuit dough. Work it just until it comes together so the topping stays tender.
- Chill the dough if you can, it gives a better texture.
- Drop the topping roughly rather than spread. Rustic is good, and it helps steam escape so the biscuits rise nicely.
FAQs
More sourdough discard recipes
Sourdough Peach Cobbler
Ingredients
Sourdough Biscuits
- 210 g all-purpose flour
- 100 g granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 113 g unsalted butter cold
- 100 g sourdough discard cold
- 45 g cold milk plus extra if needed
Peaches
- 1.5 kg fresh peaches
- 50 g soft brown sugar
- 2 Tablespoons all-purpose flour
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- 2 teaspoons finely grated lemon zest
- 1 tsp ground cinnamon
Cinnamon Sugar Topping
- 1 Tbsp sugar
- 1/4 tsp ground cinnamon
Instructions
Sourdough topping
- Mix the flour, sugar, baking powder, and salt in a large bowl. 210 g all-purpose flour, 100 g granulated sugar, 2 tsp baking powder, 1/2 tsp salt
- Add cold butter cubes to the dry ingredients and cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. 113 g unsalted butter
- In a seperate bowl whisk together the starter and milk to break it up. Pour this over the flour mixture. Use a spatula or fork to combine it into a thick dough and holds together when pressed. If too dry add extra milk, 1 teaspoon at a time. 100 g sourdough discard, 45 g cold milk
- Wrap the dough up or place it in an airtight container and refrigerate for at least an hour or up to 24 hours.
Peach filling and assembling
- Preheat the oven to 180°C (350°F).
- Chop the peaches into 1-inch cubes and spread them out into a 9×13-inch baking tray. Add flour, cinnamon, lemon juice, lemon zest, salt, and vanilla. Toss everything together to coat. 1.5 kg fresh peaches, 50 g soft brown sugar, 2 Tablespoons all-purpose flour, 1 tsp vanilla extract, 1 Tbsp lemon juice, 2 teaspoons finely grated lemon zest, 1 tsp ground cinnamon
- Remove the sourdough cobbler dough from the refrigerator.
- Cut off pieces of the dough and flatten them in your palm. Place them on top of the peaches. It will be rustic, with spaces of uncovered peach mixture peeking through.
- Mix the cinnamon sugar mixture together and sprinkle the top of the dough with cinnamon sugar. 1 Tbsp sugar, 1/4 tsp ground cinnamon
Baking
- Bake in a preheated oven for about 50-60 minutes until the biscuits are deep golden brown, the peach filling is bubbling, and the peaches have softened.
- Let it cool for 10 minutes before serving. This sweet treat is extra delicious when served with a scoop of vanilla ice cream or a dollop of whipped cream.
Storing
- Once the cobbler is at room temperature, store it covered or in an airtight container in the refrigerator for up to 4 days. Rewarm it in the microwave or oven before serving.
looks super yummy!