Sourdough Peach Cobbler

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 10

Cool Time 30

Total Time 2

Servings servings

Calories 350kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

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