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 you make the ice cream without an ice cream maker?
Yes, you can!
Hello! Can I cold ferment the dough for 12-15 hours instead of leaving it on the counter for 8-24? Because of my schedule, I’m worried about over fermenting the dough if I leave it on the counter instead. Any tips? Thanks in advance, Lisa!
You can pause your counter ferment and stick it in the fridge. If it does not rise enough in the fridge, you can put it back on the counter to finish rising. I do this sometimes!
I’m making this recipe tomorrow and taking it to an Easter dinner. However, “ten peaches”? Would be nice to have (“or two cups of sliced frozen or canned/drained peaches”) or some other idea of the volume needed. I’ll wing it, but….
Around 2 1/2 cups of peaches.
As anyone tried this with no cream?
5/5 for taste! This peach cobbler is absolutely delicious! I saw a 1 star review and I cannot disagree more. Yes the dough was a bit more challenging to put together in that you had to use some extra finesse (arm strength) to get it together, but it is 100% worth it. Not only do you get the benefit of the overnight fermentation, but it is mouth watering scrumptious (I know I am eating a piece (day 2) while I type this. After reading some of the comments and making it myself, some suggestions I can share are to combine the dry ingredients in a bowl and whisk together before incorporating, and use your (clean) fingers and hand strength to mix it and combine it all together – then do the same with the heavy cream. Know that your extra effort will produce some not to sweet biscuits to top the tart, juicy and sugary gooey peach filling. (Also recommend a dollop of homemade whipped cream to top it!) Thanks for sharing Lisa!
Amazing. Easy. Great flavor. I mixed the soda, powder, brown sugar and cream before adding it to the dough, and used my hands to mix. Worked great! I was nervous about the biscuits cooking all the way due to another review I read, and at first they seemed gooey but I think it was from the peaches. Everyone loved it! You’ve got the BEST recipes!!
I was a little worried I would have a hard time incorporating the ingredients after the dough fermented like some of the comments mentioned, but it wasn’t difficult. I mixed everything with the cream before adding it to the dough which might have been why it was easier. Turned out delicious!
What does the recipe mean by “soak the dough”? My dough comes out super stiff and hard just mixing the ingredients so I’m wondering if I’m missing something…
This was an absolute disaster!! Refer to the other comment about it taking an hour and a half in the oven – and mixing the wet and dry ingredients to an already fermented dough. All of it’s true – don’t waste your time on this recipe – you could potentially ruin your whole batch of peaches with a less than satisfactory dough.
I am sorry that you did not have luck with this recipe.
I made this using blueberries. It was delicious. I did run into a problem, though. After fermenting the dough, it was kind of hard to mix in the other dry ingredients. The dough was stiff. I feel like the baking soda and powder didn’t incorporate well. Do you have any suggestions on how to avoid this? I’d like to try this again using peaches. Thank you!
It is harder to incorporate after the fermentation. It just takes a bit of arm work! If you do not want to ferment the dough, you can mix in everything right away. It just won’t have the same health benefits from the fermented dough.
How do you ferment the dough?
Let it sit out over night or in the fridge for several days.
Oh yay! So if I read this right, I could soak the dough tonight, make dough tomorrow, then could ferment it on the fridge for 2ish days so it’s ready when my guests arrive??
Trying to plan the best way to make ahead. 🙂
Yes, that’s right!