Sourdough peach cobbler
Sourdough peach cobbler is the perfect summer dessert! These sweet, tender peaches topped with a buttery sourdough discard crust are easy to make and great for preparing in advance.
Kim and I love to create easy desserts. Whether it’s for a summer dinner or when the whole family comes together for Christmas, we always come up with desserts we think everyone will love.
Why you will love this recipe
- Making a sourdough cobbler is super easy.
- Because we add fresh peaches, it is the perfect summer dessert.
- It feeds a crowd! You can easily double or triple the recipe if needed.
- It is a quick and easy recipe to use up your sourdough discard.
- You can bake your cobbler in the oven or on the grill with the lid on!
Ingredient notes
Sourdough discard: To make the topping, you don’t need an active starter, but we use the discard you have left after feeding. Discard adds a ton of flavor and helps the baking powder to create a light cake-like topping. If you don’t already have an active starter, check out our tutorial on how to make sourdough starter from scratch.
Peaches: This recipe works with canned and fresh peaches, but I recommend adding half the sugar if you use canned peaches. If you’re using frozen or canned peaches, draining them first is also a good idea to remove excess moisture.
Sugar: I always use granulated sugar when I make this recipe, but if you want to add a mild caramel flavor, you can replace it with brown sugar.
Butter: For the topping, you need unsalted butter. If you use butter with salt, you can leave out the salt from the recipe. If you want to make this cobbler completely vegan, you can replace the butter with coconut oil or a vegan butter.
Corn starch: Fresh fruit releases a lot of moisture during cooking, so we add a little cornstarch or flour to absorb the excess liquid and prevent the cobbler from becoming soggy.
Our favorite sourdough discard cobbler variations
Apple: Replace the peaches with three large apples and add a teaspoon of cinnamon to the batter for an easy apple cobbler that tastes just like apple pie!
Spiced peach cobbler: We love the combination of sweet peaches with warm spices like cinnamon, ginger, and nutmeg. Add two teaspoons of cinnamon, one teaspoon of ground ginger, and 1/4 teaspoon of nutmeg to the fruit to make an amazing spiced peach cobbler that reminds you of long summer nights.
Tropical peach and coconut: Substitute coconut oil for butter, replace sugar with honey, and mix in 1/4 cup of shredded coconut with the peaches for an incredible summery coconut flavor in your cobbler.
Variations
Berry twist: Try mixed berries or blueberries instead of peaches for an amazing berry cobbler or use a mix of both berries and peaches!
Apple version: Swap in thin apple slices with extra cinnamon.
Gluten-free: Use a 1:1 gluten-free flour blend. You can also use oat flour. The nutty oats are delicious with the sweet peaches.
Vegan: Use dairy-free butter and milk to make this recipe completely vegan.
How to make sourdough peach cobbler
To make your cobbler, you cut your peaches into thin slices. You can cut them into small cubes, but they might take longer to bake through. Mix in the rest of the ingredients for the fruit filling and transfer the filling to your oven dish.
I like fast and easy recipes, so I combine all the ingredients for the topping in a bowl and mix until combined. You can mix the wet and dry ingredients in a separate bowl, but you don’t have to.
Divide the batter over the peaches. I like to scoop the batter onto the fruit, but you can also cover it with an even layer. Sprinkle some sugar over the top and place the dish in the oven. You don’t have to add extra sugar, but it will have a nice crunch to the topping and add more color to your dessert.
Bake your sourdough peach cobbler for 40-50 minutes. You know it’s done when the fruit starts to bubble over on the sides and the crust is golden. Let the cobbler cool for a few minutes and serve it with ice cream or custard!
How to make sourdough cobbler on the BBQ
You can bake sourdough peach cobbler right on the BBQ, making it perfect for summer cookouts or camping trips! To do this, prepare the cobbler as you usually would in a heavy-duty cast iron skillet or a disposable aluminum pan. Preheat your grill to a temperature of 180-200°C (350-400°F). Then, place the cobbler over indirect heat-this means turning off the burners under the pan or pushing the coals to the sides. Close the lid and bake for 35-45 minutes, checking occasionally. You’ll know it’s ready when the top is golden and the peach filling is bubbling. For an extra smoky flavor, consider adding a few wood chips to the grill!
Our tips for the best sourdough cobbler
- Use different types of fruit!
- Make sure to use room temperature ingredients. This makes it a lot easier to make your batter.
- Double the recipe and keep a portion in the freezer!
Frequently asked questions
Absolutely!
No! You only have to wash and dry the fruit.
Sure! While this dessert is best when it’s freshly baked, you can make it a day ahead.
Storage
Your sourdough peach cobbler will stay in the fridge for about four days, but if you want to enjoy your leftovers later, you can also store them in the freezer! Frozen and wrapped in plastic wrap, it will last for three to six months. Let it thaw overnight on the counter and heat it up in a preheated oven until warm.
More sweet sourdough recipes to try next
Sourdough Peach Cobbler
Equipment
- 1 9-inch oven dish
Ingredients
- 5 fresh peaches
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 cups flour
- 1/2 cup sourdough discard
- 1/4 cup melted butter
Instructions
- Preheat your oven to 350 °F (200 °C).
How to prepare the peaches
- Wash and dry your peaches.
- Cut them into slices and add them to a large bowl.
- Stirr in the brown sugar, lemon zest, lemon juice, flour and cinnamon.
- Transfer the peaches to your oven dish.
How to make the sourdough cobbler batter
- Add the dry ingredients for the batter to a bowl and mix them well.
- Add the wet ingredients and mix them into the dry ingredients until you have a thick, smooth batter.
- Spoon the batter on top of the peaches. It is okay if you still see some peaches!
- Sprinkle a little brown sugar on top and bake your sourdough peach cobbler for about 40 minutes until golden.
- Take your sourdough cobbler out of the oven and let it cool completely before serving.
Notes
-
What is sourdough discard?
Sourdough discard is the portion of starter you remove before feeding. It adds moisture and a slight tang to this cobbler, making it richer in flavor and perfect for beginner sourdough bakers. -
Best peaches to use:
Fresh, ripe peaches give the best texture and flavor. You can also use frozen (thawed and drained) or canned peaches (drained). Both clingstone and freestone varieties work well. -
Pan size:
A 9×13-inch baking dish works best. For a thicker topping, you can use a smaller baking dish. Make sure the cobbler is golden on top and bubbling at the edges before removing from the oven. -
Make-ahead tips:
Prepare the batter and fruit separately and store in the fridge for up to 4 hours before baking. This makes it easy to bake fresh before guests arrive. -
Storage:
Store cooled cobbler covered in the fridge for up to 4 days. Reheat in the oven at 180°C (350°F) until warm. Freeze individual portions for up to 2 months. -
Dietary substitutions:
To make it dairy-free, use plant-based butter and milk. For a gluten-free version, use a 1:1 gluten-free flour blend. Results may vary slightly, but the cobbler will still be delicious. -
Serving suggestions:
Best served warm with vanilla ice cream or whipped cream. For an extra treat, drizzle with maple syrup or honey before serving.
Sourdough peach cobbler looks interesting! I’ll have to try this one.