Sourdough peach cobbler is a delicious summertime dessert made with fresh, farm-picked peaches, and topped with lightly-sweetened sourdough biscuits. Your family will absolutely devour this peach cobbler.
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You all know how much I’m into my sourdough starter. We use it so much in our kitchen to ferment grain, which makes a delicious product that has a depth of flavor that regular flour products don’t have.
Plus, sourdough provides the added health benefit of reducing phytic acid in grains. We have had our sourdough starter for over 8 years now; it’s the same age as my second child, and since we have been able to keep it alive that long, I have big plans for its future.
I’ll even probably pass it down to my kids as a family heirloom and make them keep it alive.
If you are totally new to sourdough, check out my sourdough page to find out everything about sourdough. From recipes, to creating and feeding a starter, it is all there.
This recipe is inspired by a family trip we took to a local peach orchard. We got so many delicious fresh peaches, and I knew I had to create a yummy summertime dessert with them.
This sourdough peach cobbler recipe turned out so well, everyone absolutely devoured it. Hopefully you have some left over for the next day, but if you have as many kids as we have, there won’t be.
You can serve it a la mode, or eat it by itself; either way, it’s delicious.
Benefits Of Sourdough
Sourdough is made from using a sourdough starter that has captured wild yeast and is used to leaven bread. When baking with a sourdough starter, you are fermenting the grains, which not only tastes amazing, but also has some health benefits.
The fermentation process helps break down phytic acid, making the nutrients more bio-available, and improving the nutritional profile of wheat. It also increases some nutrients in the bread, like folate, and can increase the antioxidants in the bread.
Fermenting the grains also makes them easier to digest, and sourdough products may contain lower amounts of gluten. (source)
Tips for making sourdough peach cobbler:
- If you are sensitive to gluten, but can tolerate sourdough, try fermenting the dough for 24 hours.
- To cut the biscuits, you can use a biscuit cutter, cookie cutter, or my favorite way… the wide mouth mason jar.
- This is an incredible dessert, especially topped with homemade ice cream. Find my recipe below.
Tools you will need:
Measuring cups and spoons
Large bowl
Knife
Grain mill – if you want to mill your own flour.
Cast iron skillet – I used this large 14 inch skillet.
Biscuit cutter or wide mouth mason jar.
Ingredients:
2 cups flour – I used freshly-milled whole grains, but you could also use all-purpose or einkorn.
1/2 cup sourdough starter
1/3 cup melted coconut oil
1/4 cup of honey
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup cream
1/4 cup organic brown sugar – you could use coconut sugar, or omit it if you are trying to stay away from sugar.
10 peeled and chopped peaches
2 tsp cinnamon
2 Tbsp flour
3 Tbsp butter
1/3 cup maple syrup, honey, or brown sugar.
Sourdough Peach Cobbler Video
How to Make Sourdough Peach Cobbler
- Start by soaking the grains the night before: in a bowl, combine 2 cups of fresh flour, then add 1/2 cup sourdough starter, 1/3 cup melted coconut oil, and 1/4 cup honey, and mix well.
- Let sit covered for 8-24 hours.
- Preheat oven to 350.
- Add 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp cinnamon, 1/2 tsp salt, and 1/2 cup cream to the sourdough mixture and combine well.
- Add 1/4 cup organic brown sugar and mix.
- Peel and chop 10 peaches and add to a large cast iron skillet.
- Sprinkle 2 tsp cinnamon over peaches, and add 3 Tbsp butter, 2 Tbsp flour, and 1/3 cup brown sugar (honey or maple syrup will also work).
- Place in a 350-degree oven and bake for about 10 minutes, until the butter is melted, while you work on the biscuits.
- Turn biscuit dough out on a lightly-floured surface and roll it out or pat it out to about a half-inch thickness.
- Cut out a dozen (or so) biscuits using biscuit cutter or wide mouth mason jar.
- Pull the peaches out of the oven and give them a good stir to incorporate the butter and melted sugar.
- Place biscuits on top of the peaches.
- Bake for 20 minutes, or until the biscuits start to turn golden in color.
- Allow to rest for awhile before serving. Serve with or without ice cream. See below for my favorite ice cream recipe:
The Best Ice Cream Recipe
2 cups cream
1 cup milk
2/3 cup sugar
6 egg yolks
Place all ingredients in the blender and blend until smooth. Place in the ice cream maker for about 30 minutes. Serve right away, or place in the freezer to harden more first. This tastes just like high quality, store-bought ice cream.
How Long Will Sourdough Peach Cobbler Last:
Stored in the fridge, this peach cobbler recipe with last 3-4 days. Honestly, it is so delicious I highly doubt it will last that long. But if you do have leftovers, pop in the oven for 10 minutes or so to reheat and enjoy.
Check out other favorite desserts from our farmhouse kitchen:
- Cinnamon Maple Sourdough Apple Pie
- Chocolate Ice Cream Sweetened only with Dates
- Dark Chocolate and Cherry Grain Free Granola
- Toasted Coconut Popsicles
- Chocolate Covered Strawberry Paleo Bites
Sourdough Peach Cobbler Recipe Card
Sourdough Peach Cobbler Recipe
Delicious and decadent sourdough peach cobbler uses farm fresh peaches and sweetened sourdough biscuits.
Ingredients
- 2 cups flour - I used freshly-milled whole grains, but you could also use all-purpose or einkorn flour.
- 1/2 cup sourdough starter
- 1/3 cup melted coconut oil
- 1/4 cup of honey
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup cream
- 1/4 cup organic brown sugar - you could use coconut sugar, or omit it if you are trying to stay away from sugar.
- 10 peeled and chopped peaches
- 2 tsp cinnamon
- 2 Tbsp flour
- 3 Tbsp butter
- 1/3 cup maple syrup, honey, or brown sugar.
Instructions
- Start by soaking the grains the night before: place 2 cups of fresh flour in a bowl, then add sourdough starter, melted coconut oil, and honey, and mix well.
- Let sit covered for 8-24 hours.
- After the dough has fermented, preheat oven to 350.
- Add 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp cinnamon, 1/2 tsp salt, and 1/2 cup cream to the sourdough mixture and combine well.
- Add 1/4 cup organic brown sugar and mix.
- Peel and chop 10 peaches and add to a large cast iron skillet.
- Sprinkle 2 tsp cinnamon over peaches, and add 3 Tbsp butter, 2 Tbsp flour, and 1/3 cup brown sugar (honey or maple syrup will also work).
- Place in a 350-degree oven and bake for about 10 minutes, until the butter is melted, while you work on the biscuits.
- Turn biscuit dough out on a lightly-floured surface and roll it out or pat it out to about a half-inch thickness.
- Cut out about a dozen biscuits using biscuit cutter or wide mouth mason jar.
- Pull the peaches out of the oven and give them a good stir to incorporate the butter and melted sugar, and place biscuits on top of the peaches.
- Bake for 20 minutes, or until the biscuits start to turn golden in color.
- Allow to rest for awhile before serving.
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Ashley @ Wishes & Dishes says
This is the perfect timing to find this recipe because I have so many peaches from my peach tree! Looks amazing!
wilhelmina says
I want to make this cobbler over and over! Delicious!
Tisha says
Hello,
You mention if you have a gluten intolerance to ferment the starter for 24hrs. does that mean I don’t have to use gluten free flour in my stater? I have been using a variety of gluten free flours, but they are more expensive.
Thank you
Lorin says
Hi!
I am attempting a vegan version of this and after step 2, the dough is pretty solid and does not have much moisture (using a 100% hydration starter). Can you give me a sense of how solid and/or moist it should be at this point?
Kathleen Copeland says
I’m not doing a vegan version but, for me, the dough after stage 2 was almost unmixable. Even after kneading, there was still flour in the bottom of the bowl.
Madi says
Hi there! I made this cobbler today but the dough was TOUGH to mix….(a good arm workout for sure). Once I finally got everything mixed I had tons of hard lumps in the biscuit dough. Any ideas why? Thinking it needs less than 2 Cups of added flour next time. It’s not beautiful but I’m hoping those flour lumps don’t affect taste/texture. 🤷🏻♀️
Virginia says
This cobbler is delicious! I will say that as I was mixing the dough I was a little uncertain because it was a bit thick, but it ended up coming together just fine and baked up into a really yummy dessert. We will make this again!
Juliette says
Is it necessary to peel the peaches?
Lisa says
No, you don’t have to!
Hillary says
I made this for breakfast this morning with some peaches a friend gave me — seriously SO good! I thought I did something wrong with the dough the night before because it was kind of dry looking but it all came together so well. It was a hit and I will be making it again for sure! Thank you for sharing.
Dagmar Degree says
Hi Lisa!
Sorry to hear about the damage to your garden! It’s awful, but we clean up and move on. So good to be optimistic!
I’m with you and soaking every last rat of summer. I always wish I could bottle it and open it in the dreary winter.
I’m definitely making your mango, cucumber, jalapeño salsa. My mouth watered while reading.
And will try the cobbler. Perhaps with blueberries because I have them on hand.
Thank you for sharing all the good things!
Enjoy the heat!
Steffanie Strathdee says
Since peaches vary in size, how many cups should 10 peaches be?
Iris says
If I have extra cobbler dough, can I wrap in plastic wrap & freeze? How would I defrost it, and then use later on?
Emily says
This recipe is a disaster, but it was salvageable. The issue is with the recipe/instructions for the biscuit portion. The filling is fine (if you prefer less sweet fillings or your peaches are very sweet, consider reducing the added sugar.) But the biscuits… you are instructed to first mix up the sourdough, oil, honey, and 2c flour and let sit. This combination makes an EXTREMELY dry, stiff dough. I could barely get all the flour incorporated, and I erred on the generous side of the half cup of starter (I measure starter in grams so it is consistent.) Then you’re instructed to add the baking powder and soda and salt and cinnamon and cream and “mix well” – um good luck. How are you supposed to “mix” (and distribute well?) dry powders into an extremely stiff dough? How are you supposed to get the lumps out when you’ve poured half a cup of liquid over a dry dough? Then, you’re supposed to MIX brown sugar into a dough that you are next being told to ROLL OUT. Does that sound like it would work? There was no way. I heated the cream, sugar, soda and baking powder and cinnamon and then tried to work the mixture into the dough by hand. It was a huge mess and I had to put it into the food processor to even begin to get it combined. Then the final issue is that the dough is very wet and gluey, more like a drop biscuit dough except more sticky. Why the instructions say to roll it out is beyond me. I followed the recipe to the letter and it just doesn’t work as written. Even if others didn’t have really wet doughs, it’s insane to instruct the cook to mix cream into a formed dough and then mix sugar into that dough without expecting it to get overworked and tough. I dropped my gluey dough onto the top of the filling and baked it. It took WAY longer than 20 min to bake, more like 1 1/2 hours, but when finally done it actually tasted ok. The whole experience seriously made me question if this recipe had been adequately tested. I have made another sourdough recipe from this site and have consistently found that it needed more flour than called for. I weigh my flour with the established 130g/cup measures. I don’t know what’s up but it is strange.
Lisa says
So sorry this recipe was challenging for you. Thank you for sharing your experience. This dough can be challenging to mix together after the fermentation process, but it does eventually come together. Depending on the hydration of your starter, the type of flour you use, and even the humidity of your house can all change how the recipe works.
Rachel says
Can this be made using home-canned peaches instead of fresh-picked?
Lisa says
Probably! Hope canned peaches are delicious. You may not need to add as much sugar if they were canned in syrup. And I would drain the syrup.
shelly says
Amazing. Thank you!
Mandy says
This is THE BEST peach cobbler I have ever had. Like some, my biscuit dough was very worrisome, but I just rolled with it, followed the instructions,and kept mixing and it does come together. The biscuits baked beautifully. This is a keeper. Two weeks left of peach season and I’ll be making this again. Yum!