Sourdough Peach Cobbler (Sourdough Discard)
A warm, rustic sourdough peach cobbler made with sourdough discard and sweet, bubbling peaches. This easy from-scratch dessert has a tender, lightly tangy topping and is perfect for summer or anytime comfort baking.
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Servings: 8 servings
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Equipment
- 1 9x13 baking dish
- 2 medium-large bowls
- 1 pastry cutter
Ingredients
Peach Filling
- 6-7 cups fresh peaches sliced (or frozen, thawed and drained)
- ½ cup organic cane sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg optional
- 1 tablespoon arrowroot powder or cornstarch
Sourdough Cobbler Topping
- 1 cup all-purpose flour or freshly milled soft wheat
- ½ cup sourdough discard unfed
- ⅓ cup organic cane sugar or coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon unrefined salt
- 6 tablespoons cold butter cubed
- ¼ cup whole milk or buttermilk
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish or a large cast iron skillet.
- In a large bowl, combine the sliced peaches, sugar, lemon juice, vanilla, cinnamon, nutmeg (if using), and arrowroot powder. Toss gently to coat.
- Pour the peach mixture evenly into the prepared baking dish.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and milk just until combined. The dough should be thick and spoonable.
- Drop spoonfuls of the topping evenly over the peaches, leaving small gaps for the filling to bubble through.
- Bake uncovered for 40–45 minutes, or until the topping is golden and the peach filling is bubbling around the edges.
- If the topping browns too quickly, loosely cover with foil during the last 10 minutes of baking.
- Remove from the oven and let cool for 10–15 minutes before serving.
Notes
If your sourdough discard is very tangy, add an extra tablespoon of sugar to the topping. For a crispier finish, sprinkle coarse sugar over the topping before baking.
This recipe also works well with nectarines or a peach-berry blend.
Serving Suggestions Serve warm with vanilla ice cream, whipped cream, blackberries, or a drizzle of fresh cream or honey.
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