Sourdough Peach Cobbler

How to make sourdough cobbler

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

Prepare the fruit filling

1. Dice 8 peaches into bite sized cubes. (You can choose to peel them or not, its up to you – I usually skip this step…)
2. Place the diced peaches in your baking dish and toss with brown sugar, cubed butter, all purpose flour, ground cinnamon and freshly ground nutmeg.
3. Bake in a preheated oven for 10 minutes. 
4. While the peaches are baking, make the biscuits. When the filling is done, give it a good stir and then let it sit on the stovetop while you finish preparing the biscuits. Leave the oven on.

Make the cobbler biscuits

1. In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon.
2. In a medium sized mixing bowl, whisk together the sourdough starter, melted (but slightly cooled to room temperature) butter, and cream.
3. Pour the starter mixture into the large bowl with the flour mixture and use a rubber spatula to gently mix to combine. Do not over mix or you will have tough biscuits. You want to stir gently from the bottom of the bowl to the top, just until everything is incorporated.

1. Turn the dough out onto a lightly floured counter and press with your hands to make an even thickness of dough, about 1/2” thick.
2. Use a circle biscuit cutter to cut biscuits from the dough. You can gather the scraps and re-press the dough back together until you have enough biscuits to cover the peaches. I used a 2.5” biscuit cutter and got 8 biscuits. 
3. Place the cut biscuits evenly around on top of the cooked peaches. You don’t want to cover every single part of the peaches, but you do want to nestle the biscuits close to each other (but not touching because they need space to bake).

Make the topping

1. In a small bowl, stir together the granulated sugar and ground cinnamon.
2. Use a pastry brush to brush the tops of the biscuits with melted butter, and then sprinkle the cinamon sugar on top.

Baking

1. Bake in the preheated oven to 20 minutes, rotating the pan halfway through the time, until the biscuits are golden brown and the fruit filling is bubbling.
2. Allow to cool for a few minutes before enjoying. 

What kind of sourdough starter does this recipe need?

For this recipe, your starter needs to be at a 100% hydration sourdough starter. For more information, read Feeding Your Sourdough Starter.

The sourdough starter does not need to be fed and active, it can be discard.

• If your starter has been sitting in the fridge for a week and has a lot of hooch (the liquid that the sourdough yeast produces as it consumes) on top, the cobbler will have a more pronounced sourdough tang. 
• If your starter has been sitting on the counter and was fed yesterday, your cobbler will have a less pronounced sourdough flavor.

Can I use different fruit?

Yes! You can also use this recipe with any stone fruit or berries. Use it with cherries, plums, strawberries, blueberries or any other fruit you like.

How to serve this to your family

This cobbler is great when served warm with a scoop of vanilla ice cream. You could also serve it cold with some vanilla yogurt as part of your breakfast! Or just eat it with a spoon. There is no wrong way to enjoy this delicious dessert.

How to store peach cobbler

This peach cobbler is best when served fresh from the oven, but you may have leftovers to enjoy later. Here is how to store your cobbler for best results:

• Allow your cobbler to cool to room temperature.
• Transfer to a container with an air tight lid.
• Store in the fridge for up to 4 days.

Other easy summer dessert recipes:

• Fresh Strawberry Cake
• Easy Bluebrry Clafoutis
• Easy Bananas Foster
• Easy Plum Cake