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a pan of peach cobbler topped with vanilla ice cream with a spoon holding a peach slice.

Sourdough Peach Cobbler Recipe

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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

1/4 cup or 55 grams light brown sugar

1/4 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

1/2 cup or 110 grams light brown sugar

1/2 cup or 100 grams white sugar

2 teaspoons or 8 grams baking powder

1/2 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

1/2 cup or 140 grams sourdough starter, stirred down before measuring

Topping:

1/4-1/2 cup light brown sugar

Instructions

  1. Preheat oven to 375 degrees.
  2. Mix all filling ingredients in a large glass mixing bowl.
  3. Pour about 3/4 of this mixture into a 9x13 baking dish or a large cast iron skillet.
  4. 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. 
  5. Pour the batter over the peaches in the baking pan and spread evenly on top. 
  6. Top the batter with remaining peaches.
  7. Top the cobbler with a thin, even layer of brown sugar. 
  8. 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.
  9. 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 1/3 cup flour and 1/4 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.

  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: fruit desserts, sourdough desserts
  • Method: baking, sourdough
  • Cuisine: American

Find it online: https://wildthistlekitchen.com/sourdough-peach-cobbler/