Sourdough Peach Cobbler Recipe

Sourdough Peach Cobbler made from farm-fresh peaches is so delicious and perfect for a summer dessert this time of year. Juicy peaches in a golden brown maple syrup sauce topped with lightly-sweetened sourdough biscuits. You’re not going to be able to get enough of this one. 

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You know summer is in full swing when you start seeing peaches in the grocery store. My kids especially LOVE sweet juicy peaches, and there’s no better way to enjoy the season’s fresh peaches than by making a batch of homemade Sourdough Peach Cobbler. This delicious summertime dessert is an easy recipe using sourdough discard, and it all comes together in one cast iron skillet. Serve it warm with some fresh whipped cream or a scoop of vanilla ice cream, and enjoy a warm yet cooling creamy treat.

what is cobbler?

Cobblers are a fruit dessert baked with a biscuit topping. It’s called a cobbler because its top crust is not smooth like a pie crust, but “cobbled” or textured and coarse. It is traditionally dropped or spooned over a fruit filling and then baked. In this case, the fruit layer is a delicious peach filling, and the biscuits are lightly sweetened sourdough biscuits. 

why you will love this easy peach cobbler

Easy to make – This sourdough cobbler doesn’t require fancy kitchen gadgets or refined kitchen skills. But just because it’s easy, doesn’t mean it’s not impressive!

Made from scratch – From the jammy peaches to the biscuit dough, every aspect of this peach cobbler recipe is homemade using high-quality, healthy ingredients.

Fresh peaches – Nothing beats the taste and texture of fresh juicy peaches in their prime season.

No refined sugar – Sweetened with maple syrup and honey, which have a lower glycemic index and more health benefits than white or brown sugar.

Sourdough topping – Sourdough buttermilk biscuits are not overly sweet themselves, making them the perfect topping for this sweet treat.

tips for making sourdough peach cobbler

-Try to use peaches that are just ripened, not overly ripe or soft. Even a tad bit underripe is ok for this recipe.

-This is a sourdough discard recipe, meaning you do not need an active starter. If you’re like me and do not want to waste any sourdough starter, keep a jar in your fridge of any sourdough discard you have after feeding your sourdough starter. This recipe is a delicious way to use up some of that discard. The longer it sits in the fridge, the more the tangy, sourdough flavor will come through in the biscuits.

-If you do not have a cast iron skillet, saute the peaches in a regular skillet and then transfer them to a baking dish before topping with the biscuit dough. 

-You do not need a biscuit cutter for this recipe, but if you want the sourdough biscuits on top to look uniform, you can cut them out with a biscuit cutter or a mason jar.

how to easily peel peaches

1. Fill stock pot with water and bring to a boil.

2. Fill a bowl with ice water.

3. Cut a small X in the bottom of each peach.

4. Drop the peaches into the boiling water and leave for about 1 minute.

5. Use a slotted spoon to transfer them to the ice water.

6. After the peaches cool, peel the skin starting with the X.

supplies you will need

• Stock pot (for blanching peaches)
• Cast iron skillet
• Cutting board
• Large bowl
• Cheese grater
• Dough whisk
• Stand mixer with whisk attachment (for making homemade whipped cream)

ingredients you will need

Peach Filling:

• 6-8 fresh peaches (just ripened or even a little underripe)
• 3 T butter
• 1/4 cup maple syrup
• 2 tsp cinnamon
• 1 T organic, all purpose flour

Sourdough Biscuits:

• 1 cup organic, all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 4 T cold butter
• 1/2 cup sourdough starter discard
• 1/4 cup buttermilk
• 3 T honey

how to make sourdough peach cobbler from scratch

1. Preheat oven to 350 degrees F.
2. Blanch and peel peaches, remove the pits and slice into thin slices.
3. Saute in cast iron skillet with butter, maple syrup and cinnamon over medium heat until peaches are cooked through and soft – about 10 minutes. Stir frequently.
4. While the peaches are cooking, prep the sourdough biscuit topping. Put dry flour, baking powder and salt into a large bowl. Use a cheese grater to shred cold butter into the dry ingredients. Stir with a dough whisk to combine. 
5. In a separate small bowl, mix the sourdough starter discard, buttermilk and honey. Add to the flour/butter mixture and stir with a dough whisk to combine. Knead a few times to incorporate all of the flour.
6. When the biscuit dough is ready, remove the peaches from the heat and sprinkle the flour over the top of the peaches. Stir until the flour is totally mixed in. This will thicken the juices into a thick golden brown syrup.
7. Divide the biscuit dough into 6-8 pieces and press them into flat circles (about 1/2″ thick). Lay them over the top of the peaches. 
8. Bake in the preheated oven for about 20 minutes, or until the biscuits just start to turn golden brown.
9. Remove from the oven and allow it to set for about 5-10 minutes before serving. Serve warm with fresh whipped cream or a scoop of vanilla ice cream.

how to make fresh whipped cream

Ingredients:

• 1 cup raw cream, or store-bought heavy whipping cream
• 2 Tablespoons maple syrup

To make homemade whipped cream, add 1 cup of cream and 2 Tablespoons maple syrup to a stand mixer and mix with the whisk attachment. Whisk on medium speed until the cream has fluffed up to the desired texture.

Follow this recipe to make the BEST homemade raw milk vanilla ice cream!

Can canned peaches be used for this recipe?

Canned peaches can be used for this recipe, but it won’t have the same taste or texture of using fresh peaches. Try to find canned peaches without added sugar or corn syrup like these. Drain all of the juice before adding to the cast iron skillet.

Note: To tell if peaches are ripe, squeeze it gently. If there is a little give, it's ripe. If it's completely firm, leave it on the counter for a few days and let it ripen a little more.

Can this recipe be made without a cast iron skillet?

This recipe totally can be made without a cast iron skillet. If you do not have a cast iron skillet, saute the peaches in a regular skillet and then transfer them to a baking dish before topping with the biscuit dough. 

Why sourdough biscuits?

It’s no secret that we LOVE sourdough around here. If it calls for flour, I can’t help but make it with sourdough. I like to use sourdough because of the added health benefits of fermented grains. The phytic acid (an anti-nutrient) is released when the grains are fermented, not to mention the added probiotics. Sourdough also gives baked goods a delicious subtle tangy flavor that we find ourselves missing in regular baked goods. 

Hungry for more sourdough recipes??

• Sourdough Discard Scones
• Sourdough Discard Crackers
• Sourdough Blueberry Coffee Cake

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