Sourdough Peach Cobbler

This sourdough peach cobbler is a wonderful summer dessert. It features sweet and jammy peaches topped with tender sourdough biscuits.

A cobbler is essentially a buttery shortcake on top of the fruit. In the US, a dough like this is known as biscuits. 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.  Learn how to make a sourdough starter.

You can make the biscuit dough for this sourdough peach cobbler the day before and leave it to ferment in the fridge overnight. This will break down the starches and phytic acid in the flour and also add more depth of flavor to the biscuits. See all my sourdough recipes!

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, I think using a vegetable peeler is easiest. 

Method

Sourdough topping

1. Mix the flour, sugar, baking powder, and salt in a large bowl.

1. 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.

1. Pour over the sourdough, discard the starter and milk.

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1. Use a spatula or fork to combine it into a thick, crumbly, and slightly sticky dough.

1. 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

1. Chop the peaches into 1-inch cubes and spread them out into a 9×13-inch baking tray.

1. Add flour, cinnamon, lemon juice, lemon zest, salt, and vanilla. Toss everything together to coat.
2. Remove the dough from the refrigerator. 

1. Take pieces of the dough and flatten them a bit in your palm. Place them on top of the peaches. It will be rustic, with spaces of uncovered peach mixture peeking through.

1. Sprinkle the top of the dough with cinnamon sugar.

Baking

1. Bake in a preheated oven for about 50-60 minutes, until the biscuits are golden brown, the peach filling is bubbling, and the peaches have softened.
2. Let it cool for 10 minutes before serving. This sweet treat is extra delicious when served with a scoop of vanilla ice cream or 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.  

Related recipes

Looking for another delicious recipe to make next time? Check out these sourdough discard recipes

• Sourdough Chocolate Chip Muffins
• Sourdough Blueberry Bread
• The Best Sourdough Chocolate Cake Recipe

Continue to Content

Sourdough Peach Cobbler

Yield: 6-8

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 1 hour

Total Time: 2 hours 20 minutes

Sweet and jammy peaches topped with the tender and light sourdough biscuits.

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Ingredients

Sourdough Biscuits

• 210g (1 2/3 cups*) all-purpose flour
• 100g (1/2 cup) granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 113g (1/2 cup) unsalted butter, cold
• 100g (1/2 cup) sourdough discard
• 60g (1/4 cup) cold milk, plus extra if needed

Peaches

• 1.5kg (3.3 pounds) fresh peaches
• 50g (1/4 cup) 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

1. Mix the flour, sugar, baking powder, and salt in a large bowl.
2. 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.
3. Pour over the sourdough, discard the starter and milk, and use a spatula or fork to combine it into a thick, crumbly, and slightly sticky dough.
4. ​Wrap the dough up or place it in an airtight container and refrigerate for at least an hour or up to 24 hours. 

Fruit filling and assembling

1. Preheat the oven to 180°C (350°F). 
2. Chop the peaches into 1-inch cubes and spread them out into a 9x13-inch baking tray. Add flour, cinnamon, lemon juice, lemon zest, salt, and vanilla. Toss everything together to coat.
3. Remove the sourdough cobbler dough from the refrigerator. 
4. 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.
5. Mix the cinnamon sugar mixture together and prinkle the top of the dough with cinnamon sugar.

Baking

1. 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.
2. 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

1. 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.  

Notes

Substitutions

- If you've got no sourdough starter, it can be substituted with buttermilk. Add it in slowly, and don't add too much. Buttermilk will be much wetter than starter, so keep that in mind. The dough should be on the dry side. 

- Fresh peaches can be substituted for 3 x 15oz canned peaches in juice. Drain them well for at least 15 minutes, then add the rest of the ingredients. Bake time can be reduced to around 45 minutes.

*The cup sizes given are US-sized cups. Note that these are smaller than metric. For best results, use grams.

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 341Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 3mgSodium: 214mgCarbohydrates: 75gFiber: 4gSugar: 32gProtein: 8g

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