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.
Recipe would benefit from editing for clarity and conciseness. Simple grammatical and syntactical fixes that would help readers.
Thanks for the suggestions!
Can you use milk or yogurt instead of cream?
Thanks
Gonna try this for Mother’s day 💖
When you say cream, do you mean heavy cream?
Yes. That is what I mean.
Can I freeze for a make ahead meal? If so, what would be your reheating instructions?
I would reheat at 350 and check at 10 minutes to see how it is doing. From there, just monitor closely.
What does it mean to soak the dough on the first step? Soak in water? Oil? Butter?
In a large mixing bowl, combine flour, then add sourdough starter, melted coconut oil, and cup honey, and mix well. That’s all I mean … sorry if that was confusing!
So there is no water in this?
No there isn’t.
Hello, a cup of honey, or a fourth of a cup of honey? Mede seems pretty crumbly, and as though it needs more liquid.
I made this yesterday with peaches I canned in July. It’s SO good. I didn’t have the time or every to cut biscuits. So I used the topping as a crumble, and it worked perfectly. I’m definitely making this again!
One question on the fermenting part of the dough. Should it be refrigerated? I did not refrigerate mine (your cinnamon rolls sat out over night so I figured this could too). However, everyone has mentioned how firm it was. Wondering if I should of now! Thanks!
It’s supposed to be at room temperature. It could go in the fridge as well, but it would take a lot longer to get the benefits of fermentation. Hope that helps.
This turned out so good! I was nervous I messed something up because after 20 hours my dough was a hard rock haha but after adding the cream it turned in to a lovely biscuit dough. So delicious-will be making again!
Yay that is wonderful to hear! Glad you enjoyed it.
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!
Amazing. Thank you!