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.
I have some leftover dough. What can I do with it rather than throw it out?
Our family had this last night. I need to say there was only a small amount left. They ate it up. If they could change anything they said less cinnamon BUT let me say it’s bc we are peach snobs(grew up with a peach farm). The only thing I would change and I’m going to work on it- 1. My biscuits weren’t crisp like I wanted them. They weren’t uncooked but they just weren’t crispy topped like a biscuit. 2. Figuring out if I’m actually making the topping correctly. The recipe has 1/4 c honey but the written part has cup. So I’m not sure. Reason is my dough was firm when it sat overnight. It wasn’t a problem but I think there might have been ‘user’ error (me). So we are making again this week. I highly recommend this recipe . I had one asking for it for breakfast this morning. I appreciate a different peach dish and that it was sourdough. Everyone could enjoy it. Thanks.
Did you make this again? I ran into the same problem. Stiff dough. Did you figure out how to fix that? Thanks!
Best homemade cobbler EVER!! Will be making again and again. Quick, easy and delicious!
Thank you for the recipes on the peaches never had a bad one from you yet gotta wait till next weekend before I can try this one because at the moment we haven’t got peaches in New Zealand we’re still in winter sorry it will be more than a week looking forward to making the Blondies they look delicious Jeannette New Zealand
Lisa, Thank you. Have your recipe for Sourdough Peach Cobbler
will be making soon. Have frozen peaches in freezer.
Your recipies are SUPER.
Delish! I had to use up some canned peaches from last year so I just filled my cast iron with enough to cover the bottom. For the topping instead of biscuits I just crumbled the dough on top and it was perfect! A nice quick and easy dessert.
Currently making now and so excited to try! But should the dough be crumbly while it sits? Seems like I don’t have enough liquid ingredients …?
Yes, ti can be crumbly.
Incredibly scrumptious and incredibly easy to make! It was a hit today at a birthday party of 12. The 12 peaches I had were on the smaller side so I threw in some ripe cherries with the peaches, and divided the dough into 15 rounds to make it go a little farther, and then served with ice cream. It made me a tiny bit sad as there was not enough leftovers to bring home! It’s ok though. Thankfully, an extra serving went home with the birthday girl and your recipe receives loads of compliments. Thanks! Will definitely be making this again.
I’ve made this twice now, and I love the flavor profile. However, I cannot get the biscuits to come out completely cooked. The first time I followed the instructions exactly. The second time I followed the instructions, but used a Dutch oven and covered it for 20min @ 350°; then uncovered and baked for 12min @ 450°. They were clearly not done at the 20min mark, and after the 450° time they were brown and puffy on top and looked like perfection. But again when I cut into it to scoop out a serving, the bottom of the biscuits was still raw dough. Any suggestions? I used a massive Dutch oven for this, prob 14” or more, and I’m not cooking at high altitude.
It’s hard to tell without knowing all of the information! Sometimes that can be a sign that your sourdough starter wasn’t active enough when you made your biscuits.
Can I use a different oil other than coconut oil?
Yes, you could use avocado oil.