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This sourdough peach cobbler has sweet, juicy peaches baked beneath soft sourdough dumplings with buttery, golden edges and a cinnamon-sugar finish. I keep the dumplings lightly sweetened so the flavor of the peaches and warm spices can really come through.
I developed this recipe to make cobbler a little easier, especially when I don’t want extra dishes to wash in the summertime. I put the butter directly into the baking dish while the oven preheats, letting it melt and lightly brown before adding the peaches and batter. Besides saving a dish, that lightly browned butter gives the cobbler a wonderful caramelized flavor.
I’ve made this cobbler with both fresh peaches and frozen peaches from Azure Standard, and both work well. When using frozen peaches, I thaw them before making the filling.
Another thing I’ve learned from making this recipe is that your baking dish changes the dumpling thickness. I use a 9×13-inch dish when I want thinner dumplings, while an 8×12-inch dish gives them a thicker, softer layer.
This version uses regular all-purpose flour, but if you prefer to mill your own grains, I also have a Sourdough Peach Cobbler with Freshly Milled Flour. It gives you the freshly milled flour version of this cobbler without having to convert the recipe yourself.
Why You’ll Love This Sourdough Peach Cobbler
Ingredients
Variations & Add-Ins
Recipe Tips
Choose your pan based on the dumplings you like – I use a 9×13-inch baking dish for thinner dumplings. If you prefer thicker, softer dumplings, I’ve found that an 8×12-inch dish gives them more height.
Watch the butter while it melts – I put the butter directly in the baking dish as the oven preheats and let it melt and lightly brown for about 5–10 minutes. Watch it closely toward the end so it develops that caramelized browned-butter flavor without burning.
Be careful with the hot baking dish – When you remove the pan to add the peaches, both the dish and butter are very hot. Add the peach mixture carefully, then continue layering without stirring.
Make sure your oven is actually at 375°F – Baking time is reliable in my oven when it’s properly calibrated. Home ovens can run hotter or cooler than the temperature shown, so an oven thermometer is useful if your cobbler consistently bakes faster or slower than expected.
How To Make Sourdough Peach Cobbler
- Preheat the oven and melt the butter – Preheat the oven to 375°F (190°C). Place the butter directly in a 9×13-inch baking dish and set it in the oven while it preheats. I usually let the butter melt for about 5–10 minutes, just until it begins to lightly brown. Keep an eye on it so it doesn’t burn.
- Prepare the peach filling – Peel and slice the peaches, then place them in a large mixing bowl. Add the brown sugar, granulated sugar, nutmeg, cinnamon, ginger, and lemon juice. Toss gently until the peaches are evenly coated.
- Add the peaches – Carefully remove the hot baking dish from the oven. The dish and melted butter will be very hot. Pour the peach mixture over the butter and spread the peaches into an even layer without stirring.
- Mix the sourdough batter – In a medium mixing bowl, whisk together the all-purpose flour and baking powder. Add the milk, sourdough discard or active starter, and vanilla extract. Whisk just until the batter is smooth and no dry streaks of flour remain.
- Pour the batter over the peaches – Pour the batter evenly over the peach filling without stirring. As the cobbler bakes, the batter will rise up around the peaches to form the soft dumplings and buttery edges.
- Add the cinnamon sugar – Mix the sugar and cinnamon, then sprinkle it evenly over the batter before baking.
- Bake until golden and bubbling – Bake for 30–35 minutes, or until the dumplings are golden brown and the peach filling is bubbling around the edges.
- Let the cobbler rest before serving – Cool the cobbler for 10–15 minutes before serving. This short rest gives the peach filling time to thicken slightly while the cobbler is still warm. I like to serve it with vanilla bean ice cream or Brown Butter Peach Custard Ice Cream.
Storage Suggestions
Sourdough peach cobbler is best served warm after resting for 10–15 minutes, but leftovers can be stored covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave, or place the baking dish in a 300°F oven until warmed through.
To make the cobbler a few hours ahead, prepare the peach filling and sourdough batter separately. Cover both bowls and keep them refrigerated until you’re ready to bake. When it’s time to assemble the cobbler, preheat the oven and melt the butter in the baking dish as directed, then layer in the chilled peaches followed by the batter without stirring. Sprinkle with cinnamon sugar and bake according to the recipe.
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Sourdough Peach Cobbler Recipe With Fresh Peaches
Prep:20 minutes Cook:30 minutes Total:50 minutes Equipment
- 9×13 inch baking dish
Ingredients
For the Peach Filling
- 5 medium fresh peaches, peeled and sliced about 750 grams
- ¼ cup brown sugar, packed 55 grams
- ¼ cup granulated sugar 50 grams
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger or ⅝ teaspoon pumpkin pie spice
- 1 teaspoon freshly squeezed lemon juice 5 grams
For the Cobbler Batter
- ½ cup salted butter, 1 stick 113 grams
- ¾ cup all-purpose flour 90 grams
- 1 teaspoon baking powder 4 grams
- 1 cup milk 240 grams
- ⅓ cup sourdough discard or active sourdough starter 89 grams
- 1 teaspoon vanilla extract 5 grams
For the Topping
- 2¼ teaspoons sugar
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven and melt the butter – Preheat the oven to 375°F (190°C). Place the butter directly in a 9×13-inch baking dish and set it in the oven while it preheats. I usually let the butter melt for about 5–10 minutes, just until it begins to lightly brown. Keep an eye on it so it doesn’t burn.
- Prepare the peach filling – Peel and slice the peaches, then place them in a large mixing bowl. Add the brown sugar, granulated sugar, nutmeg, cinnamon, ginger, and lemon juice. Toss gently until the peaches are evenly coated.
- Add the peaches – Carefully remove the hot baking dish from the oven. The dish and melted butter will be very hot. Pour the peach mixture over the butter and spread the peaches into an even layer without stirring.
- Mix the sourdough batter – In a medium mixing bowl, whisk together the all-purpose flour and baking powder. Add the milk, sourdough discard or active starter, and vanilla extract. Whisk just until the batter is smooth and no dry streaks of flour remain.
- Pour the batter over the peaches – Pour the batter evenly over the peach filling without stirring. As the cobbler bakes, the batter will rise up around the peaches to form the soft dumplings and buttery edges.
- Add the cinnamon sugar – Mix the sugar and cinnamon, then sprinkle it evenly over the batter before baking.
- Bake until golden and bubbling – Bake for 30–35 minutes, or until the dumplings are golden brown and the peach filling is bubbling around the edges.
- Let the cobbler rest before serving – Cool the cobbler for 10–15 minutes before serving. This short rest gives the peach filling time to thicken slightly while the cobbler is still warm. I like to serve it with vanilla bean ice cream or Brown Butter Peach Custard Ice Cream.
Notes
Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
