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.
Can this be made using home-canned peaches instead of fresh-picked?
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.
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.
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.
This recipe works for me every time, I don’t find any issue with the directions. I am so thankful to have it in my sourdough baking arsenal! I like to prep it all the way to placing the cobbler rounds on top of the peaches and then putting it in the fridge for baking later.
So glad you enjoy it! Thanks for sharing!
I have made this two separate times. For a Women’s event at church, and for my husband to share at work. Oh, my word! So wonderful!! Thank you for sharing, and taking the mystery out of Sourdough. Making the flatbread tonight.
I made this with recently fed starter, but didn’t wait 8-24 hours. It was delicious and a big hit! This goes in the definitely make again category!
I love that this recipe incorporates your sourdough starter! I used some frozen peaches that I had stored away so the liquid took a big longer to cook off but everything about this recipe was so good! I loved it just by itself but I’m sure with some good vanilla ice cream it would elevate it even more. Definitely going to make this again.
If I have extra cobbler dough, can I wrap in plastic wrap & freeze? How would I defrost it, and then use later on?
Since peaches vary in size, how many cups should 10 peaches be?
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!
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.
Is it necessary to peel the peaches?
No, you don’t have to!