Sourdough peach cobbler is a delicious summertime dessert made with fresh peaches and topped with lightly-sweetened tender sourdough biscuits.
This recipe is inspired by a family trip we took to a local peach orchard. We got so many delicious fresh peaches, I knew I had to create a scrumptious summer dessert featuring them. So, enter a sourdough peach cobbler that will have everyone asking for seconds, or even thirds!
This easy recipe includes sweet jammy peaches topped with lightly-sweetened sourdough biscuits and baked until bubbly and golden. I recommend making this recipe first. Then, with any leftover peaches, you can make peach jelly and peach preserves.
During peach season, serve this yummy dessert after enjoying creamy peach chicken for dinner.
Why You’ll Love This Recipe
Extra health benefits of fermented grains – Sourdough provides the added health benefit of reducing phytic acid in grains. This makes it easier to digest. If you are using discard, though, make sure to long ferment the dough for this benefit.
Unique flavor – Sourdough makes a delicious product that has a depth of flavor regular flour products don’t have. Boost it even more by using freshly milled flour.
Classic summer sweet treat– Nothing says summer like peaches and cobbler. Top it with some homemade date ice cream for the ultimate treat.
Ingredients
Peaches – I prefer to use freestone peaches when making cobbler to easily remove the core and slice. Make sure you use ripe peaches for this dish. If you have extra peaches to use up, try my sourdough peach bread, too.
All-purpose flour – You could also use freshly milled whole grain flours. Check out my whole wheat peach cobbler recipe, too.
Sourdough starter – Active starter or sourdough discard works in this recipe. Baking soda and baking powder is used as the main leaveners. Learn how to make a sourdough starter here.
Coconut oil – Melted butter would work, too. I love the flavor the coconut oil brings, though.
How to Make Sourdough Peach Cobbler
Step 1: In a large mixing bowl, combine flour, sourdough starter, melted coconut oil, and honey. Mix well. To long ferment, let sit covered at room temperature for 8-24 hours. If not long fermenting, move to step 2 immediately.
Step 2: Preheat the oven to 350 degrees Fahrenheit. Add baking soda, baking powder, cinnamon, salt, brown sugar, and cream to the sourdough mixture and combine well.
Step 3: Peel and chop the peaches and add to a large cast iron skillet or a greased baking dish. Sprinkle cinnamon over top of the fruit, and add butter, flour, and brown sugar.
Step 4: Place in the oven and bake for about 10 minutes, until the butter is melted, while you work on the biscuits.
Step 5: 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 a biscuit cutter or wide mouth mason jar.
Step 6: 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.
Step 7: Bake for 20 minutes in the preheated oven, or until the biscuits start to turn golden brown in color.
Step 8: Allow to rest for a while before serving. Serve with a scoop of ice cream, if desired.
Tips
- If you are sensitive to gluten, but can tolerate sourdough, try fermenting the dough for 24 hours. You’ll also get a more pronounced sourdough flavor.
- 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.
- If you are crunched for time, and want to make a last minute dessert, you do not have to allow the biscuits to ferment overnight.
- If you don’t have a cast iron skillet, no worries. You can prepare the peaches in a 9″ × 13″ baking dish instead. Top with biscuits and bake the same.
Recipe FAQ’s
Stored in the fridge, this peach cobbler recipe will last 3 to 4 days in an airtight container. Honestly, it is so delicious I highly doubt it will last that long. Bake leftover cobbler in the oven for 10 minutes or so to reheat and enjoy.
During the summer, when fresh juicy peaches are available, they are preferred for making cobbler. You can enjoy this recipe all year long by using canned peaches as well. I recommend draining the canned peaches first.
Although fresh fruit is always best, frozen works, too! Thaw the peaches before starting the recipe if possible and drain any additional liquid. If you do not have time to thaw the peaches, you may need to bake them for a few extra minutes.
Find More Sourdough Recipes
Cinnamon Maple Sourdough Apple Cobbler
Strawberry Cream Cheese Cobbler
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Peach Cobbler Recipe
Equipment
- 1 12" Cast Iron Skillet or a 9" x 13" baking dish
Ingredients
Topping
- 2 cups all purpose flour, 280 g
- ½ cup active sourdough starter, or discard (113 g)
- ⅓ cup melted coconut oil, 72 g
- ¼ cup honey, 85g
- 1 teaspoon baking soda, 6g
- 1 teaspoon baking powder, 5 g
- ¼ teaspoon cinnamon
- ½ teaspoon salt, 3 g
- ⅓ cup cream, 60 g
- ¼ cup brown sugar, 55 g
Peach filling
- 10 peaches, peeled and chopped
- 2 teaspoons cinnamon
- 2 tablespoons flour
- 3 tablespoons butter
- ⅓ cup brown sugar
Instructions
- In a large mixing bowl, combine flour, sourdough starter, melted coconut oil, and honey. Mix well. To long ferment, let sit covered at room temperature for 8-24 hours. If not long fermenting, move to step 2 immediately.
- Preheat the oven to 350 degrees Fahrenheit.
- To the fermented dough, add baking soda, baking powder, cinnamon, salt, brown sugar, and cream to the sourdough mixture and combine well.
- Peel and chop the juicy peaches and add to a large cast iron skillet.
- Sprinkle cinnamon over top of the fruit, and add butter, flour, and brown sugar (honey or maple syrup will also work).
- Place in the preheated oven and bake for about 10 minutes, until the butter is melted, while you work on the biscuits. If you are using a baking dish, pour the peach filling into a greased baking dish and bake in the oven for 10 minutes.
- 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 a 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 brown in color.
- Allow to rest for a while before serving. Serve with a scoop of vanilla ice cream, if desired.
Notes
- If you are sensitive to gluten, but can tolerate sourdough, try fermenting the dough for 24 hours. You’ll also get a more pronounced sourdough flavor.
- 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.
- If you are crunched for time, and want to make a last minute dessert, you do not have to allow the biscuits to ferment overnight.
- If you don’t have a cast iron skillet, no worries. You can prepare the peaches in a 9″ × 13″ baking dish instead. Top with biscuits and bake the same.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you just do drop biscuits instead of rolling them out?
Yes, that’s just fine.
Hi Lisa, I’m very new to sourdough. Just a little background, I have found as I’ve gotten older (68) that my body just cannot handle grains and yeasted bread products, like I did in my younger days This could also be partially due to gastric bypass surgery in 2011, though I’m not really certain. The only way I can enjoy baked products is with the use of almond or coconut flours. I haven’t found very many recipes that I enjoy the flavor of using these in place of flours or grains. I really do miss the taste of a hot fresh loaf of home made bread. I’m on day 3 of your starter recipe, day 2 I had a lot of growth and bubbling up, but todays grew a bit, but did not bubble as yesterdays did. It did have quite a bit of liquid on top, so I fed it extra flour after seeing your reply to another to add less water, I opted to try more flour (maybe a mistake, but I’ll find out tomorrow, so far it’s not doing much) I’ve always thought I wouldn’t be able to eat sourdough anything, that I’d have the same problems since it is a fermentation process just as yeast does when used? My question is, with this recipe for the fruit skillet, the link from your disgard recipe video, this recipe shows you need a bubbly and active disgard. Isn’t that the same thing as using the starter after it’s been fed? I can’t use my starter yet, as I’m only on day 3. I was looking for ways to use the disgard that I removed these first 3 days, but has been in my fridge and is not in an active state either. So then is this recipe not for the disgard out of my fridge, but needs the fed starter? Thank you for the help if you have a minute to respond with just a brief reply, I know you are a ‘very’ busy woman and have a new baby to attend to as well.
To anyone mid-recipe worried that it won’t turn out: trust the process.
My dough looked atrocious (to me) and I thought for sure it was going to flop. But oh, boy was I wrong! It was absolutely the best! My husband loves peach cobbler, and he absolutely devoured this one!
everyone absolutely loved them!!!!!