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Sourdough Peach Cobbler

Elien Lewis
Sweet and jammy peaches topped with the tender and light sourdough biscuits.
4.84 from 12 votes
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Prep Time 20 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 6
Calories 341 kcal

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 9x13-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.  

Notes

Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two. 

Substitutions

If you've got no sourdough starter, or not enough, 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.

Nutrition

Serving: 1servingCalories: 341kcalCarbohydrates: 75gProtein: 8gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 214mgFiber: 4gSugar: 32g
Keyword Cobbler, Dessert, Peaches, Sourdough
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