Sourdough Peach Cobbler
This post may contain affiliate links. Read disclosure policy.
This sourdough peach cobbler recipe is the perfect sweet treat to celebrate peach season and put that extra sourdough starter to good use. It’s easy to throw together, packed with juicy peaches, and topped with a fluffy golden crust that tastes like sunshine and comfort all in one bite.
When the peaches are ripe and the kids are sticky, it’s time for cobbler. This is my go-to recipe when I want something yummy and cozy that comes together fast between farm chores and snack negotiations (which literally never stops).
This sourdough discard peach cobbler has a soft and fluffy topping with gooey spiced peaches underneath, and tastes like the end of summer (just like this sourdough peach crisp) in the best possible way.
Baking with sourdough starter is one of my favorite tricks. It adds a little tang, a lot of character, and makes me feel productive for using up my discard. This is one of those mix it and bake it type of recipes that looks impressive, but takes almost no effort, which is exactly the kind of baker I am. Make it from scratch, but also kind of lazy.
Whether you whip it up quick or let it ferment overnight, this cobbler is rustic, simple, and wildly delicious. It feels like an old-fashioned dessert meant to be eaten barefoot on the porch with a big scoop of ice cream on top.
Recipe Highlights
- Easy recipe made with sourdough discard and simple ingredients.
- No mixer needed
- Can be made quick or long-fermented.
- Cozy cinnamon vanilla flavor with a buttery crumb topping
- 100% crowd pleaser, especially with a scoop of vanilla ice cream. The whole family will love this delicious summertime dessert. It is one of our favorite desserts.
Sourdough Discard Peach Cobbler Ingredients
For the Peach Filling
Fresh peaches: Juicy, ripe peaches are the heart of this recipe.
Brown sugar: Adds rich, caramel flavor to the filling. You can swap with coconut or white sugar, if you’d like.
Cornstarch: Thickens the peach juices so you get cobbler, not soup. Arrowroot or tapioca starch work too.
Lemon juice: A splash of acid brightens the flavor and balances the sweetness. Bottled or fresh.
Vanilla extract: Adds warm, cozy depth to the peach filling. Almond extract is a fun twist if you’re feeling bold.
For the Sourdough Topping
Unsalted butter: Melted butter gives the topping richness and helps it bake up soft and golden. Dairy-free? Use coconut oil.
All-purpose flour: The base of the topping, giving it structure and fluff. Gluten-free flour blends would probably work well for a gluten-free version (use gluten-free starter as well).
Sourdough starter: Adds tang, rise, and a little nutrition. Discard or active starter both work, or sub with yogurt.
Sugar: Sweetens the topping just enough to make it feel like dessert. You could also use coconut sugar.
Milk or water: Loosens the batter so it crumbles. Milk adds richness, while water keeps it simple.
Cinnamon sugar: A sparkly final touch that adds crunch and flair. Optional, but highly recommended.
A list of the remaining ingredients and full recipe can be found in the recipe card.
Tools You’ll Need
- Mixing bowls
- 9×13 baking dish, could also use a large cast iron skillet
- Measuring cups and spoons
How to Make Sourdough Peach Cobbler the Quick Way
Step 1: Preheat oven to 350°F. Chop your peaches and toss them straight into a 9×13 baking dish. Add brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt right on top of the peaches. Stir it around until it’s all coated and juicy.
Step 2: In a mixing bowl, stir dry ingredients. Add wet ingredients and mix well. The batter will be thick, like a drop biscuit dough.
Step 3: Drop blobs of the cobbler dough right on top of the peach filling. It doesn’t need to be perfect. In fact, the messier the blobs, the prettier it bakes up. Sprinkle the top with cinnamon sugar for sparkle and crunch.
Step 4: Place the cobbler in a preheated oven and bake for 40–50 minutes, until the peaches are bubbling and the topping is golden brown and puffed. Let it cool a few minutes before serving so you don’t scorch your tongue (speaking from experience).
How to Make a Long-Fermented Sourdough Cobbler
If you’re planning ahead or want more digestibility and flavor depth from your sourdough, you can ferment the topping overnight.
Save This Recipe
We'll get it sent to your inbox! Plus, get new recipes from us every week.
The Night Before
In a bowl, mix flour, sourdough starter, sugar, melted butter, and water. Cover and let it ferment on the counter for 8–12 hours. (Skip the baking soda and powder for now.)
The Next Day
Stir salt, baking soda, and baking powder into the dough. Then follow the steps above to assemble and bake your cobbler as usual. If the dough seems a little dry due to absorption, add a little bit more milk or water.
The flavor is slightly tangier and the texture is extra soft and tender. Worth the wait if you’ve got the time!
Storage Tips
Room temp: Cover leftover cobbler and keep on the counter for up to 2 days.
Fridge: Store in an airtight container in the fridge for up to 5 days.
Freezer: Wrap individual portions and freeze for up to 3 months. Reheat in the oven or toaster oven until warm and toasty.
Tips for the Best Sourdough Peach Cobbler
- Use ripe peaches, not overripe ones. If your peaches are too soft, they’ll turn to mush in the oven. You want juicy, but still slightly firm so they hold their shape.
- Peel or don’t…your call. I usually don’t peel mine because I’m a lazy baker, but if you really hate those skins, then simply remove them. This can be done by cutting an x at the bottom of the peach, placing it in boiling water for 60 seconds or so, then placing it in cold water. The peels should slip right off.
- Make ahead with a long ferment. Want extra depth of flavor or easier digestion? Mix the topping a day ahead, skip the baking powder and soda, and let it rest overnight. Add your leavening just before baking. Fermentation helps break down the phytic acid, which inhibits mineral absorption.
- Let it rest before serving. Hot cobbler straight from the oven is a lava situation. Give it 10 to 15 minutes to cool so the filling thickens a bit and your tongue survives the experience.
- Serve with something creamy. Vanilla ice cream, whipped cream, homemade yogurt, or even a splash of heavy cream poured right on top, takes it over the top.
Recipe Variations
- Gluten-Free: Use a good gluten-free all-purpose flour blend and gluten-free sourdough starter. Just make sure it includes xanthan gum or add ½ teaspoon. I haven’t personally tried it, but it should work.
- Berries and peaches: Swap out some of the peaches for a cup or two of blueberries, raspberries, or blackberries.
- Spice it up: Add ginger or nutmeg for a little fall flair.
- No starter: Use ½ cup yogurt or buttermilk instead of sourdough starter if you’re fresh out. We’ve all been there.
Find More Sourdough Discard Recipes
- Sourdough Oatmeal Cookies
- The Best Pumpkin Muffins
- Sourdough Carrot Cake Cookies
- Blueberry Sourdough Scones
- Quick Sourdough Cinnamon Rolls
f you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife.
Sourdough Peach Cobbler
Save This Recipe
We’ll get it sent to your inbox! Plus, get new recipes from us every week.
Equipment
Ingredients
Peach Filling
- 8 cups fresh peaches peeled and cut into chunks
- 1/2 cup packed brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Topping
- 1/2 cup melted butter
- 1.5 cups all purpose flour
- 1/2 cup sourdough starter
- 1/2 cup sugar
- 1/4 cup water or milk
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon sugar, plus 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F.
- Chop your peaches and toss them straight into a 9×13 baking dish.
- Add brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt right on top of the peaches. Stir it around until it’s all coated and juicy.
- In a mixing bowl, stir dry ingredients.
- Add wet ingredients and mix well. The batter will be thick, like a drop biscuit dough.
- Drop blobs of the cobbler dough right on top of the peach filling. It doesn’t need to be perfect. In fact, the messier the blobs, the prettier it bakes up. Sprinkle the top with cinnamon sugar for sparkle and crunch.
- Place the cobbler in a preheated oven and bake for 40–50 minutes, until the peaches are bubbling and the topping is golden brown and puffed. Let it cool a few minutes before serving.
Notes
- For long fermentation directions, check post.
- If your peaches are too soft, they’ll turn to mush in the oven. You want juicy, but still slightly firm so they hold their shape.
- I usually don’t peel mine because I’m a lazy baker, but if you really hate those skins, then simply remove them. This can be done by cutting an x at the bottom of the peach, placing it in boiling water for 60 seconds or so, then placing it in cold water. The peels should slip right off.