This Sourdough Peach Cobbler is a perfect summer dessert packed with fresh, ripe peaches. It comes together with about 15 minutes of hands-on time, and you'll have a warm, delicious dessert on the table in under an hour. Top it with a scoop of vanilla ice cream and it's perfection!
Why you'll love this recipe
- This recipe is made with fresh peaches, and you don't need to peel them or cook them on the stovetop! Cutting the peaches into chunks (rather than slices), helps with the final texture.
- This recipe uses sourdough discard, but you could easily modify to use active sourdough starter instead, if you prefer.
- Peach cobbler is easy to make, with about 15 minutes of hands-on time.
- Serve the peach cobbler in a bowl, topped with vanilla ice cream. It's a favorite for adults and kids!
- Looking for other summer dessert recipes? Try this Sourdough Discard Strawberry Cake and these Sourdough Discard Mango Bars.
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Ingredients
There are only a few key ingredients you'll need to bring this recipe together.
- Fresh peaches: You will use 8 fresh peaches, pitted and cut into chunks. If you have a little more or a little less, that's ok! This is a very forgiving recipe and you can adjust the volume of fruit as you like.
- Sourdough discard: The sourdough discard should be unfed, and cold, straight from the refrigerator. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a homemade sourdough starter.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - While it's not needed for leavening purposes, if you'd like to use active sourdough starter instead of discard, you can. To do so, replace the sourdough discard with active starter (200g). You will not need to change any other ingredients in the recipe.
- Mix your fruit - Want to add other fruits to this recipe? Go for it! This is delicious with a peach and blueberry or blackberry combination, but any fruit mixture will work here. You're aiming for 8-10 cups of fruit.
- If you're looking for other flexible summer recipes, try this Sourdough Discard Strawberry Galette and this Sourdough Fig Cake.
- Using frozen peaches - If you're using frozen peaches, let them thaw and drain off excess liquid before adding to the recipe. Frozen peaches are a great alternative to using fresh fruit.
- A note on canned peaches - I don't recommend making this recipe with canned peaches. They are cooked during the canning process, so they tend to get too mushy when you bake them into a cobbler. They also have a lot more sugar and can make the cobbler overly sweet.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Peach Cobbler
There are only a few easy steps to bring this cobbler together.
- Step 1: Slice and pit your peaches, cutting into chunks. You do not need to peel the fruit.
- Step 2: Mix the peaches with the dry ingredients.
- Step 3: Spread them into your 9x13-inch baking pan (or a 3-4 quart casserole dish). Bake for 10 minutes.
- Step 4: Combine the ingredients for the cobbler topping.
- Step 5: Use a pastry cutter or a fork to combine the ingredients until a rough dough forms.
- Step 6: Remove the peaches from the oven. Drop the topping in spoonfuls on top of the peaches. Brush with egg wash, sprinkle with turbinado sugar, and bake until golden.
Expert Baking Tips
- Use fresh peaches (or frozen) for the best result! I do not recommend making this recipe with canned peaches.
- Cut the peaches into chunks rather than slices to make them more manageable to eat and help with the final texture of the cobbler.
- Use cold butter and cold sourdough discard, straight from the refrigerator.
- This is similar to the method for making Sourdough Discard Pie Crust - you want to keep the ingredients as cold as possible.
- Remember this is an incredibly forgiving and flexible recipe. Want to try a different fruit combination? Or want to add more or less fruit? Go for it!
- If you're looking for other summer desserts, you might like this Sourdough Chocolate Zucchini Cake and this Sourdough Lemon Raspberry Loaf Cake.
Storage
This Sourdough Peach Cobbler is best eaten warm, right out of the oven!
Room Temperature Storage: Store any leftovers covered or in an airtight container in the refrigerator for up to 4-5 days. Reheat for about 30 seconds in the microwave.
Freezer Storage: If you freeze peach cobbler after baking, the dough can become soggy. Instead, prepare the cobbler and store it in the freezer until you're ready to bake. You can keep cobbler in the freezer for up to 3 months.
Recipe FAQs
Can I make peach cobbler using canned peaches?
I don't recommend it for this recipe. I'd recommend using either fresh or frozen peaches.
More Sourdough Discard Dessert Recipes
If you tried this Sourdough Peach Cobbler or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Peach Cobbler
A delicious recipe for Sourdough Peach Cobbler that will be ready in under an hour! Serve while warm, topped with vanilla ice cream.
Equipment
- 9x13-inch baking pan or 3-4 quart casserole dish
Ingredients
For the Filling
- 8 fresh peaches pitted and sliced into chunks
- ¼ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
For Topping
- 1 cup + 2 Tablespoons all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 10 Tablespoons unsalted butter cold and cubed
- 200 grams (about ¾ cup) sourdough discard unfed and cold, from the refrigerator
- 1-2 Tablespoons milk cold, non-dairy or regular dairy
- 1 egg beaten with 1 tablespoon water for egg wash
- Turbinado sugar for topping
Instructions
- Preheat the oven to 425℉.
- Slice and pit the peaches, cutting them into chunks. You do not need to peel the peaches.
- In a large bowl, combine the sliced peaches with the remaining filling ingredients (brown sugar through lemon juice). Mix until combined. Transfer the peach mixture into a 9x13-inch baking pan (or a 3-4 quart casserole dish) and spread evenly. Bake in the preheated oven for 10 minutes.
- While the peaches bake, prepare the topping. In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add the cold, cubed butter, sourdough discard, and 1 Tablespoon of milk. Use a pastry cutter or fork to mix until you have a rough dough. The dough should hold together and might be slightly sticky, and you should still see butter chunks. If needed, add a little more milk to reach the desired dough consistency.
- Remove the peaches from the oven. Using a spoon, drop spoonfuls of the topping mixture on top of the peaches, leaving room between each spoonful.
- Brush the topping with egg wash, then sprinkle with turbinado sugar. Bake for 30-35 minutes until the filling is bubbling and the topping is golden brown.
- Let the cobbler cool slightly, then serve topped with a scoop of vanilla ice cream.
Video
Notes
Using frozen peaches - If you're using frozen peaches, let them thaw and drain off excess liquid before adding to the recipe. Frozen peaches are a great alternative to using fresh fruit.
A note on canned peaches - I don't recommend making this recipe with canned peaches. They are cooked during the canning process, so they tend to get too mushy when you bake them into a cobbler. They also have a lot more sugar and can make the cobbler overly sweet.
To make this recipe with active sourdough starter, replace the sourdough discard with active starter (200g). You do not need to change any other ingredients in the recipe.
Nutrition
Calories: 337kcalCarbohydrates: 52gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 47mgSodium: 234mgPotassium: 197mgFiber: 3gSugar: 26gVitamin A: 768IUVitamin C: 5mgCalcium: 58mgIron: 2mg
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Jessica Vogl says
The perfect summer treat! Easy to make, delicious, and packed with fresh summer fruit!