Sourdough Peach Crisp
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This sourdough peach crisp is a cozy and simple summer dessert. It uses sourdough discard to create a tender, crisp topping over sweet, juicy peaches. A perfect recipe to use up your starter and highlight fresh fruit.
This sourdough peach crisp is one of those recipes that feels like summer in every bite. The filling is sweet and juicy with warm flavors of cinnamon and lemon, while the topping is golden and crumbly with just a hint of tang from sourdough discard.
The result is a rustic dessert that tastes like something your grandma might have made but with a modern sourdough twist.
If you have a bowl of peaches on your counter and sourdough discard in the fridge, this is a great way to turn both into something special. It is forgiving, easy to put together, and a great way to end a warm summer day.
If you enjoy this recipe, you might also like my Sourdough Discard Brownies, Sourdough Pumpkin Muffins, or Sourdough Blueberry Cream Cheese Bread.
Ingredients
For the peach filling:
Fresh peaches: Use ripe but firm peaches. Overripe peaches can turn mushy while baking. Peeling is optional, but it creates a smoother texture.
Lemon juice: Adds brightness and balances the sweetness of the peaches.
Flour: Thickens the fruit filling as it bakes. Cornstarch works well too.
For the sourdough crisp topping:
Quick oats: This is what I have on hand. Rolled oats will also work.
Brown sugar: Offers a rich, caramel-like flavor.
Unsalted butter: Use unsalted butter so you can control the salt level. Cold butter is essential for a crisp, crumbly topping.
Sourdough discard: This adds a subtle tang and moisture to the topping. Use discard straight from the fridge. It does not need to be active.
A list of the remaining ingredients can be found in the recipe card.
Tools You May Need
9×9 baking dish or pie plate (A 9×13 would also work, but the time would need to be adjusted.)
Medium and large mixing bowls
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Pastry cutter or fork
Measuring cups and spoons
How to Make Sourdough Peach Crisp
Step 1: Preheat oven to 350 degrees. In a large bowl, combine sliced peaches with lemon juice, cane sugar, flour, cinnamon, and salt. Stir gently until the peaches are evenly coated. Pour the mixture into a greased baking dish and spread it into an even layer.
Step 2: In a separate bowl, mix flour, brown sugar, cinnamon, and salt.
Step 3: Add the cold, diced butter. Use a fork or pastry cutter to cut the butter into the dry ingredients until the mixture is crumbly with small chunks of butter.
Step 4: Stir in the oats and sourdough discard until just combined. The topping should be thick and a little sticky in texture. Make sure to use a large enough bowl….
Step 5: Sprinkle the topping evenly over the peach filling. Place the baking dish in a 350-degree oven and bake for 50-60 minutes. The topping should be golden, and the filling should be bubbling at the edges. If using a larger dish, make sure to reduce the time.
Allow the crisp to cool for 10 to 15 minutes before serving. This gives the filling time to set. Serve on its own or with a scoop of vanilla ice cream. For a real treat, try it with my Blueberry Cheesecake Ice Cream.
Tips for Success
- Use cold butter. This helps create a crisp and crumbly topping.
- Sourdough discard can be used straight from the fridge. It adds flavor without needing to be active.
- Let the crisp rest before serving. This helps the filling thicken and the flavors settle.
- If your peaches are extra juicy, add an extra teaspoon of flour to the filling to help it set.
Recipe Variations
- Swap the peaches for nectarines or a mix of summer fruit like blueberries and raspberries.
- Add chopped pecans or walnuts to the topping for added crunch.
- To make this dairy free, substitute coconut oil or plant-based butter for the butter.
Choosing the Best Peaches
Use firm but ripe peaches for the best texture. Freestone varieties are easiest to slice and pit. If your peaches are very juicy or overripe, you may need to increase the flour to prevent a watery filling.
For the best flavor, try sourcing local peaches from a U-pick farm or farmers market.
More Summer Recipes You Might Enjoy
Looking for more ways to cook with seasonal fruit and sourdough? Try one of these favorites from the blog:
- Sourdough Blueberry Rolls
- Sourdough Blueberry Cream Cheese Bread
- Easy Sourdough Bread for Beginners
- Blueberry Sourdough Scones
If 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 Crisp
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Equipment
- Baking Dish
Ingredients
Peach filling
- 6 cups sliced peaches peeled or unpeeled
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
Sourdough Topping
- 1/3 cup sourdough starter
- 1/2 cup brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsalted butter very cold, cubed or shredded
- 1 cup quick oats or old-fashioned oats
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine sliced peaches with lemon juice, cane sugar, flour, cinnamon, and salt. Stir gently until the peaches are evenly coated. Pour the mixture into a greased baking dish and spread it into an even layer.
- In a separate bowl, mix flour, brown sugar, cinnamon, and salt.
- Add the cold diced butter. Use a fork or pastry cutter to cut the butter into the dry ingredients until the mixture is crumbly with small chunks of butter.
- Stir in the oats and sourdough discard until just combined. The topping should be thick and a little sticky in texture.
- Sprinkle the topping evenly over the peach filling. Place the baking dish in a 350-degree oven and bake for 50-60 minutes. The topping should be golden, and the filling should be bubbling at the edges. If using a larger dish, make sure to reduce the time.
- Allow the crisp to cool for 10 to 15 minutes before serving. This gives the filling time to set. Serve on its own or with a scoop of vanilla ice cream.