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Sourdough Peach Cobbler

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Peach cobbler made with sourdough discard is an easy and delicious recipe for summertime. Made with fresh, juicy peaches and lightly sweetened and spiced sourdough biscuits. Your family will love this peach cobbler!

Sourdough peach cobbler is a heavenly dessert where slightly sweetened sourdough biscuits perfectly complement the sweet, caramelized peaches, creating a flavor combination that is both delightful and unforgettable. Serve with vanilla ice cream.
three white plates with peach cobbler made with sourdough biscuits
three white plates with peach cobbler made with sourdough biscuits

Peach cobbler made with sourdough starter biscuits is a great treat that takes the classic summer dessert to a whole new level of deliciousness. 

The magic lies in the unique flavor and texture created by the sourdough starter. As the biscuits bake, the sourdough tang infuses each layer, adding a delightful complexity that beautifully balances the sweetness of the peaches. 

The sourdough starter also enhances the biscuit’s light and fluffy texture, making it irresistibly tender. With every bite, the warm, caramelized peaches mingle with the tangy biscuit, creating a harmonious blend of flavors that dance on the palate.

The result is a peach cobbler that is not only rich and comforting but also boasts a delightful tanginess that elevates it to a truly unforgettable dessert experience.

cast iron skillet with peach cobbler next to white plates with spoons and container of vanilla ice cream

Serve this summer dessert with your favorite vanilla ice cream for a truly wonderful treat!

Make sure you also check out 30 easy recipes that use sourdough discard for more ideas for how to use your sourdough starter in quick and delicious ways!

white plate wtih serving of peach cobbler and vanilla ice cream next to cast iron skillet with more cobbler and serving spoon

How to make sourdough cobbler

This recipe is simple to make! For the full set of directions, please scroll down to the recipe card below. This is just a general overview on how to make it to help you plan.

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.
peach filling for cobbler in cast iron skillet

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.
mixing biscuit dough
  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).
assemble cobbler

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.
cobbler with topping

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. 
two plates with cobbler and ice cream next to cast iron skillet of cobbler

Frequently Asked Questions

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.
three plates of peach cobbler with vanilla ice cream

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three white plates with peach cobbler made with sourdough biscuits

Sourdough Peach Cobbler Recipe

Sourdough peach cobbler is a heavenly dessert where slightly sweetened sourdough biscuits perfectly complement the sweet, caramelized peaches, creating a flavor combination that is both delightful and unforgettable. Serve with vanilla ice cream.
5 from 19 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 541kcal
Author: Jenni – The Gingered Whisk

Ingredients

Peach Filling

  • 8 ripe peaches diced
  • cup brown sugar
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons all purpose flour
  • 2 teaspoons ground cinnamon
  • teaspoon ground nutmeg

Sourdough Biscuits

  • 2 cups all purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup sourdough starter
  • ½ cup whole milk
  • cup unsalted butter melted and cooled to room temperature

Topping

  • 1 Tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 Tablespoon unsalted butter melted

For serving:

  • 8 scoops Vanilla Ice Cream optional

Instructions

Prepare the fruit filling

  • Preheat the oven to 350 F.
  • Dice 8 peaches into bite sized cubes.
  • Place the diced peaches in a 10" baking dish and toss with brown sugar, cubed butter, all purpose flour, ground cinnamon and freshly ground nutmeg.
  • Bake in a preheated oven for 10 minutes.
  • 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

  • In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon.
  • In a medium sized mixing bowl, whisk together the sourdough starter, melted (but slightly cooled to room temperature) butter, and cream.
  • 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.
  • 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.
  • 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.
  • 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

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

Baking

  • 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.
  • Allow to cool for a few minutes before enjoying.

Notes

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 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.

Nutrition

Serving: 1g | Calories: 541kcal | Carbohydrates: 80g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 66mg | Sodium: 415mg | Fiber: 5g | Sugar: 45g

4 Comments

  1. I’m missing the oven temperature and size of baking dish. Please help. Thanks!

    1. Hi Heather! The oven temp is 350 and the baking dish is 10″. Sorry you couldn’t find it initially!

  2. Hello! I love your website, you are my go-to for all things sourdough.
    For this one, I am not finding the oven temp. I’m probably just missing it. 400F?

    1. Hi Angela! Thanks for the kind words! They mean so much to me! This recipe is baked at 350 F! The temperature is in step 1 under the “prepare the fruit filling” directions in the recipe card. They might be a little hidden and maybe I need to pull them out in their own step. Hope that helps! Please let me know if you have any other questions, I am always happy to help!

5 from 19 votes (19 ratings without comment)

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