This Sourdough Peach Cobbler recipe is made with fresh, juicy, summertime peaches that are flavored with brown sugar and vanilla and topped with an easy batter that uses active sourdough starter or unfed sourdough discard. It bakes into a buttery cobbler topping that is tender in the middle and chewy around the edges. Make this in a cast iron skillet or a 9x13 baking pan and feel free to use canned or frozen peaches if that's what you have!
I wait all year for those perfect summertime peaches and I gobble up as many as I can before the season ends. It is truly one of the few things that can make these hot, humid Virginia summers bearable! I prefer a yellow freestone peach for their firm juiciness and their perfect balance of sweetness and tartness. This easy sourdough peach cobbler recipe is my favorite way to use up an abundance of this special summertime fruit. This is my go-to summertime dessert to bring to get-togethers and potlucks because it is easy, comes together in minutes, and everybody loves it.
This is more of a cakey cobbler topping and it's the kind I remember eating as a child. Soft and tender in the middle and a little bit chewy around the edges - my favorite! If you prefer a biscuit topping, simply make a batch of my Sourdough Discard Biscuits (skip the layering step, add a splash of vanilla, and a splash more milk to make it a bit thinner) and drop small dollops of the biscuit dough on top instead of using this batter.
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Step-by-Step Instructions
Here are the simple steps to make this easy recipe. For more detailed instructions head to the recipe card below.
Prepare peach filling.
Spread ¾ of filling into a 9x13 glass baking dish.
Prepare cobbler batter.
Pour batter over peaches in baking dish.
Note: If you'd like to long-ferment this batter, you can leave it out at room temperature for a few hours and then transfer to the refrigerator for a longer cold-fermentation period (up to 12 hours). Do not prepare the peach filling in advance as the sugars will draw out the peach juices and you'll end up with a very wet filling.
Top with remaining peaches and extra brown sugar.
Bake in preheated oven for 40-45 minutes.
Sourdough Peach Cobbler Recipe
This Sourdough Peach Cobbler recipe is made with fresh, juicy, summertime peaches and topped with an easy batter that uses active sourdough starter or unfed sourdough discard.
- Total Time: 1 hour
- Yield: 10-12 servings
Ingredients
Peach Filling:
6-8 fresh peaches, or about 3 pounds of peaches, peeled and sliced
2 ounces or 4 tablespoons unsalted butter, melted
¼ cup or 55 grams light brown sugar
¼ cup or 50 grams white sugar
2 tablespoons or 16 grams cornstarch
juice of one lemon (about 3 tablespoons)
1 teaspoon or 6 grams vanilla bean paste
Batter:
1 cup or 140 grams all purpose flour
½ cup or 110 grams light brown sugar
½ cup or 100 grams white sugar
2 teaspoons or 8 grams baking powder
½ teaspoon or 3 grams salt
2 ounces or 4 tablespoons unsalted butter, melted
1 cup or 249 grams whole milk
1 tablespoon or 18 grams vanilla bean paste
½ cup or 140 grams sourdough starter, stirred down before measuring
Topping:
¼-½ cup light brown sugar
Instructions
- Preheat oven to 375 degrees.
- Mix all filling ingredients in a large glass mixing bowl.
- Pour about ¾ of this mixture into a 9x13 baking dish or a large cast iron skillet.
- Mix flour, sugars, baking powder, and salt together in a large mixing bowl. Add melted butter, milk, vanilla, sourdough starter and whisk until thoroughly combined.
- Pour the batter over the peaches in the baking pan and spread evenly on top.
- Top the batter with remaining peaches.
- Top the cobbler with a thin, even layer of brown sugar.
- Bake in preheated oven for 40-45 minutes until the filling is bubbly and the top is set in the middle and golden brown around the edges.
- Cool for 20-30 minutes before serving with vanilla bean ice cream and/or whipped cream.
Notes
What kind of peaches are best for this recipe? I prefer a yellow freestone peach variety for the best texture and flavor but use what you love!
Can I use canned peaches or frozen peaches in this recipe? Yes. For canned peaches, be sure to drain them very well. For frozen peaches, you'll need to thaw and drain them of excess moisture. You may also want to add a tablespoon more cornstarch to account for the extra juiciness of canned or frozen peaches.
Can I long-ferment this batter? If you'd like to long-ferment this batter, you can leave it out at room temperature, covered, for a few hours and then transfer to the refrigerator for a longer cold-fermentation period (up to 12 hours). Do not prepare the peach filling in advance as the sugars will draw out the peach juices and you'll end up with a very wet filling.
What is a substitute for sourdough discard in this recipe? Simply omit the sourdough starter and replace with ⅓ cup flour and ¼ cup more milk or water.
If you prefer a biscuit topping: simply make a batch of my Sourdough Discard Biscuits (skip the layering step, add a splash of vanilla, and a splash more milk to make it a bit thinner) and drop small dollops of the biscuit dough on top instead of using this batter.
What to do with leftovers: Cover and store leftovers in the refrigerator for 3-5 days. Warm before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: fruit desserts, sourdough desserts
- Method: baking, sourdough
- Cuisine: American
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