Sourdough peach cobbler is a delicious summertime dessert made with fresh, farm-picked peaches, and topped with lightly-sweetened tender sourdough biscuits. Your family will absolutely devour this sweet treat.
You all know how much I’m into my sourdough starter. We use it so much in our kitchen to ferment grain, which makes a delicious product that has a depth of flavor that regular flour products don’t have.
Plus, sourdough provides the added health benefit of reducing phytic acid in grains. We have had our sourdough starter for over 8 years now; it’s the same age as my second child, and since we have been able to keep it alive that long, I have big plans for its future.
I’ll even probably pass it down to my kids as a family heirloom and make them keep it alive.
If you are totally new to sourdough, check out my sourdough page to find out everything about sourdough. From recipes, to creating and feeding a starter, it is all there.
This recipe is inspired by a family trip we took to a local peach orchard. We got so many delicious fresh peaches, and I knew I had to create a yummy summer dessert with them.
Sweet jammy peaches topped with lightly-sweetened sourdough biscuits, this sourdough peach cobbler recipe turned out so well, everyone absolutely devoured it, and it is a super easy recipe.
Hopefully you have some left over for the next day, but if you have as many kids as we have, there won’t be.
You can serve it a la mode, or eat it by itself; either way, this easy peach cobbler is delicious.
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Benefits Of Sourdough
Sourdough is made from using a sourdough starter that has captured wild yeast and is used to leaven bread. When baking with a sourdough starter, you are fermenting the grains, which not only tastes amazing, but also has some health benefits.
The fermentation process helps break down phytic acid, making the nutrients more bio-available, and improving the nutritional profile of wheat. It also increases some nutrients in the bread, like folate, and can increase the antioxidants in the bread.
Fermenting the grains also makes them easier to digest, and sourdough products may contain lower amounts of gluten. (source)
Tips for making sourdough peach cobbler:
- If you are sensitive to gluten, but can tolerate sourdough, try fermenting the dough for 24 hours.
- 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. Find my recipe below.
- 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.
- Don’t have a cast iron skillet, no worries. You can cook the peaches in a skillet and transfer them into a 9×13 baking dish. Top with biscuits and bake the same.
Tools you will need:
Large bowl
Knife
Grain mill – if you want to mill your own flour.
Cast iron skillet – I used this large 14 inch skillet.
Biscuit cutter or wide mouth mason jar.
9×13 baking dish (optional)
Ingredients:
All-purpose flour – You could also use freshly milled whole grain flours.
Sourdough starter – Active starter that is nice and bubbly.
Coconut oil – Could also substitute with melted butter
Honey
Baking soda and baking powder – Even though this recipe includes sourdough starter, it is these chemical leaveners to give the biscuits rise.
Cinnamon
Salt
Cream
Brown sugar – you could use coconut sugar, or omit it if you are trying to stay away from sugar.
Peaches
Cinnamon
Flour
Butter
Maple syrup, honey, or brown sugar.
How to Make Sourdough Peach Cobbler
Start by soaking the cobbler dough the night before: in a large mixing bowl, combine flour, then add sourdough starter, melted coconut oil, and cup honey, and mix well.
Let sit covered at room temperature for 8-24 hours. You want to cover it to prevent a not so pleasant crust from forming.
Preheat the oven to 350 degrees F.
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 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 in the preheated oven, 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. See below for my favorite ice cream recipe:
The Best Ice Cream Recipe
2 cups cream
1 cup milk
2/3 cup sugar
6 egg yolks
Directions:
Place all ingredients in the blender and blend until smooth. Place in the ice cream maker for about 30 minutes. Serve right away, or place in the freezer to harden more first. This tastes just like high quality, store-bought ice cream.
FAQ:
How Long Will Sourdough Peach Cobbler Last:
Stored in the fridge, this peach cobbler recipe will last 3-4 days. Honestly, it is so delicious I highly doubt it will last that long. But if you do have leftovers, pop in the oven for 10 minutes or so to reheat and enjoy.
Is it better to use fresh or canned peaches for cobbler?
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 frozen or canned peaches as well.
Find More Sourdough Recipes:
- Cinnamon Maple Sourdough Apple Pie
- Blueberry Sourdough Cobbler
- Sourdough Pumpkin Cobbler
- Cherry Sourdough Cobbler
- Strawberry Cream Cheese Cobbler
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!
Sourdough Peach Cobbler Recipe
Ingredients
Topping
- 2 cups all purpose flour, 280 g
- 1/2 cup sourdough starter, bubbly and active (113 g)
- 1/3 cup melted coconut oil, 72 g
- 1/4 cup honey, 85g
- 1 teaspoon baking soda, 6g
- 1 teaspoon baking powder, 5 g
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt, 3 g
- 1/3 cup cream, 60 g
- 1/4 cup brown sugar, 55 g
Peach filling
- 10 peaches, peeled and chopped
- 2 teaspoons cinnamon
- 2 tablespoons flour
- 3 tablespoons butter
- 1/3 cup brown sugar
Instructions
- Start by soaking the cobbler dough the night before: in a large mixing bowl, combine flour, then add sourdough starter, melted coconut oil, and cup honey, and mix well.
- Let sit covered at room temperature for 8-24 hours. You want to cover it to prevent a not so pleasant crust from forming.
- Preheat the oven to 350°F.
- 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.
- To cut the biscuits, you can use a biscuit cutter, cookie cutter, or my favorite way… the wide mouth mason jar.
- 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.
- Don't have a cast iron skillet, no worries. You can cook the peaches in a skillet and transfer them into a 9×13 baking dish. Top with biscuits and bake the same.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made using home-canned peaches instead of fresh-picked?
Probably! Hope canned peaches are delicious. You may not need to add as much sugar if they were canned in syrup. And I would drain the syrup.
This recipe is a disaster, but it was salvageable. The issue is with the recipe/instructions for the biscuit portion. The filling is fine (if you prefer less sweet fillings or your peaches are very sweet, consider reducing the added sugar.) But the biscuits… you are instructed to first mix up the sourdough, oil, honey, and 2c flour and let sit. This combination makes an EXTREMELY dry, stiff dough. I could barely get all the flour incorporated, and I erred on the generous side of the half cup of starter (I measure starter in grams so it is consistent.) Then you’re instructed to add the baking powder and soda and salt and cinnamon and cream and “mix well” – um good luck. How are you supposed to “mix” (and distribute well?) dry powders into an extremely stiff dough? How are you supposed to get the lumps out when you’ve poured half a cup of liquid over a dry dough? Then, you’re supposed to MIX brown sugar into a dough that you are next being told to ROLL OUT. Does that sound like it would work? There was no way. I heated the cream, sugar, soda and baking powder and cinnamon and then tried to work the mixture into the dough by hand. It was a huge mess and I had to put it into the food processor to even begin to get it combined. Then the final issue is that the dough is very wet and gluey, more like a drop biscuit dough except more sticky. Why the instructions say to roll it out is beyond me. I followed the recipe to the letter and it just doesn’t work as written. Even if others didn’t have really wet doughs, it’s insane to instruct the cook to mix cream into a formed dough and then mix sugar into that dough without expecting it to get overworked and tough. I dropped my gluey dough onto the top of the filling and baked it. It took WAY longer than 20 min to bake, more like 1 1/2 hours, but when finally done it actually tasted ok. The whole experience seriously made me question if this recipe had been adequately tested. I have made another sourdough recipe from this site and have consistently found that it needed more flour than called for. I weigh my flour with the established 130g/cup measures. I don’t know what’s up but it is strange.
So sorry this recipe was challenging for you. Thank you for sharing your experience. This dough can be challenging to mix together after the fermentation process, but it does eventually come together. Depending on the hydration of your starter, the type of flour you use, and even the humidity of your house can all change how the recipe works.
This recipe works for me every time, I don’t find any issue with the directions. I am so thankful to have it in my sourdough baking arsenal! I like to prep it all the way to placing the cobbler rounds on top of the peaches and then putting it in the fridge for baking later.
So glad you enjoy it! Thanks for sharing!
I have made this two separate times. For a Women’s event at church, and for my husband to share at work. Oh, my word! So wonderful!! Thank you for sharing, and taking the mystery out of Sourdough. Making the flatbread tonight.
I made this with recently fed starter, but didn’t wait 8-24 hours. It was delicious and a big hit! This goes in the definitely make again category!
I love that this recipe incorporates your sourdough starter! I used some frozen peaches that I had stored away so the liquid took a big longer to cook off but everything about this recipe was so good! I loved it just by itself but I’m sure with some good vanilla ice cream it would elevate it even more. Definitely going to make this again.
If I have extra cobbler dough, can I wrap in plastic wrap & freeze? How would I defrost it, and then use later on?
Since peaches vary in size, how many cups should 10 peaches be?
Hi Lisa!
Sorry to hear about the damage to your garden! It’s awful, but we clean up and move on. So good to be optimistic!
I’m with you and soaking every last rat of summer. I always wish I could bottle it and open it in the dreary winter.
I’m definitely making your mango, cucumber, jalapeño salsa. My mouth watered while reading.
And will try the cobbler. Perhaps with blueberries because I have them on hand.
Thank you for sharing all the good things!
Enjoy the heat!
I made this for breakfast this morning with some peaches a friend gave me — seriously SO good! I thought I did something wrong with the dough the night before because it was kind of dry looking but it all came together so well. It was a hit and I will be making it again for sure! Thank you for sharing.
Is it necessary to peel the peaches?
No, you don’t have to!