This Sourdough Peach Cobbler bursts with ripe, juicy peaches and is topped with buttery, fluffy sourdough biscuits made from discard. It’s an easy summer dessert you'll want all season long.
Would you believe I’d never baked with peaches until this year?
First, I made sourdough peach muffins. Then came this sourdough peach cobbler—my very first try at one.
I knew right away I wanted to use my trusty sourdough drop biscuit recipe for the topping. But the filling? That took a bit of experimenting.
My first attempt was with frozen peaches—no defrosting, no pre-baking. After an hour in the oven, the peaches were still hard and the bottom of the biscuit was raw. Yuck!
So, I grabbed some fresh peaches, sliced them thin (about ¼ to ⅛ inch), and par-baked them to soften before adding the biscuit topping.
The peaches turned super soft, juicy, and sweet. And the biscuit topping came out fluffy, buttery, with that perfect sweet crunch from the coarse sugar on top.
I’m officially obsessed with cobblers now and already planning to try other fruits soon—maybe blueberry or apple? Stay tuned!
If you want to use up your sourdough discard and find a new favorite peach dessert this summer, this sourdough peach cobbler is it. I promise, you won’t regret it!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a subtle tang and moisture to the cobbler topping, and helps thicken the peach filling while adding a slight sourdough flavor.
- Fresh Peaches- Ripe, juicy peaches bring the best flavor and natural sweetness. Slice them thinly—about ¼ to ⅛ inch thick—so they soften nicely and cook evenly.
- Butter- Cold butter helps create flaky, tender biscuits. For best results, keep it very cold—freezing it for 20–30 minutes before grating or cubing works well.
- Heavy Cream- Adds richness and softness to the biscuit topping. You can substitute half-and-half or whole milk, though the texture may be slightly less tender.
- Whole Milk- Contributes moisture to the dough. Lower-fat milk works as a lighter option, but may change the texture slightly.
- Baking Powder- Gives the biscuits lift and fluffiness. Opt for aluminum-free baking powder to prevent any metallic aftertaste.
- Granulated Sugar- Adds a slight sweetness to the biscuit topping and peach filling.
- Lemon Juice- Adds brightness and helps balance the sweetness of the peaches. Fresh lemon juice is best, but bottled works in a pinch.
- Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton's Kosher Salt or table salt, measure by weight or reduce volume by half.
Tips for Success
- Use a kitchen scale. Weighing your ingredients—especially the flour—helps keep your drop biscuits tender and prevents them from turning out dry or dense.
- Choose ripe, juicy peaches. The better your peaches, the better your cobbler. Ripe peaches bring natural sweetness and juiciness to the filling.
- Keep everything cold. Cold butter, cream, and milk are the secret to light, fluffy biscuits. You can even chill your butter in the freezer for a few minutes before grating or cubing it.
- Don’t overmix. Mix the biscuit dough just until no dry streaks remain. Overmixing can make the biscuits tough instead of soft and tender.
- Let it cool before serving. As tempting as it is to dig in right away, giving your peach cobbler at least 30 minutes to cool helps the filling thicken and set.
How to Make Sourdough Peach Cobbler
Follow these step-by-step instructions (pictures included!) to learn how to make peach cobbler with sourdough biscuits.
Step 1: Make the filling. Mix sugar, lemon juice, sourdough discard, flour, vanilla, and salt. Add peaches and toss to coat.
Step 2: Bake the peaches. Spread into the dish and bake for 20 minutes to soften.
Step 3: Make the biscuit topping. Mix dry ingredients, cut in cold butter, then stir in cream, milk, and sourdough discard.
Step 4: Assemble cobbler and bake. Dollop biscuit topping over warm peaches and sprinkle with coarse sugar, if using. Bake at 350°F for 45–50 minutes until golden and bubbly. Let cool 30 minutes before digging in!
How to Store
Store leftover sourdough peach cobbler tightly covered or in an airtight container in the refrigerator for up to 4 days.
For longer storage, wrap tightly and freeze for up to 3 months. To serve, let thaw at room temperature and gently warm in the oven until heated through.
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📖 Recipe
Sourdough Peach Cobbler
Ingredients
Peach Filling
- ¼ cup granulated sugar
- 2 tablespoons lemon juice about ½ lemon
- 2 tablespoons sourdough starter discard
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon Diamond Crystal Kosher Salt
- 6 whole (about 800 grams) fresh peaches pitted, thinly sliced
Sourdough Biscuit Topping
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, measure by weight or use half the volume
- ½ cup (113 grams, 1 stick) unsalted butter cold or partially frozen, grated or cubed small
- ½ cup heavy cream cold
- ½ cup whole milk cold
- ½ cup (100 grams) sourdough starter discard cold
- Coarse sugar optional, for sprinkling on top
Instructions
- Preheat your oven to 350°F. Lightly butter an 8-inch square aluminum baking dish and set it aside.
- In a large bowl, whisk together the sugar, lemon juice, sourdough discard, flour, vanilla, and salt. Add the sliced peaches and stir until they’re evenly coated in the mixture.¼ cup granulated sugar, 2 tablespoons lemon juice, 2 tablespoons sourdough starter discard, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, ¼ teaspoon Diamond Crystal Kosher Salt, 6 whole (about 800 grams) fresh peaches
- Pour the peach filling into your prepared baking dish and spread it out evenly. Bake for 20 minutes to give the peaches a head start and help them soften.
- While the peaches are roasting, prepare the biscuit topping. Start by combining the flour, sugar, baking powder, and salt in a large bowl. Add the butter and cut in using your fingers, a fork, or a pastry blender until it resembles coarse sand. Create a small well in the center of the mixture and pour in the cream, milk, and sourdough discard. Gently fold together just until no dry streaks remain.2 cups (240 grams) all-purpose flour, 2 tablespoons (25 grams) granulated sugar, 1 tablespoon baking powder, 1 teaspoon Diamond Crystal Kosher Salt, ½ cup (113 grams, 1 stick) unsalted butter, ½ cup heavy cream, ½ cup whole milk, ½ cup (100 grams) sourdough starter discard
- Once the peaches are out of the oven, spoon 9 dollops of biscuit dough evenly over the warm filling. Sprinkle the top with coarse sugar, if using.Coarse sugar
- Return the pan to the oven and bake for 45–50 minutes, or until the biscuits are golden and the peach filling is bubbling around the edges.
- Let cool for at least 30 minutes before serving to allow the filling to set.
Notes
- Serving Suggestion: I love mine with a scoop of brown butter sourdough ice cream!
- Storage: Store in the refrigerator for up to 4 days or wrap tightly and freeze for up to 3 months.
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