Sourdough Peach Cobbler Recipe With Fresh Peaches

A slice of peach cobbler with sourdough topped with vanilla ice cream on a vintage plate, with the full baking dish and a second serving visible in the background.

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Sourdough Peach Cobbler Recipe With Fresh Peaches

This sourdough peach cobbler layers sweet, warmly spiced peaches with a tender sourdough batter that bakes up golden with crisp, buttery edges. Made with sourdough discard or active starter, it’s a simple summer sourdough dessert that’s especially delicious served warm with vanilla ice cream or homemade whipped cream.

Prep Time20

Cook Time30

Total Time50

Course: Desserts, Sourdough

Cuisine: American

Servings: servings

Calories: 283kcal

Author: Emily Rider

Equipment

9x13 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

Storage – Store leftover cobbler covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave, or warm the baking dish in a 300°F (150°C) oven until heated through.

Make Ahead – Prepare the peach filling and cobbler batter separately a few hours ahead of time. Assemble the cobbler just before baking for the best texture and rise.

Peach Options – Fresh peaches are a lovely choice in season, but frozen or canned peaches have also been tested successfully. Thaw frozen peaches before making the filling, or drain canned peaches before using them.

Serving Suggestion – Serve the cobbler warm with vanilla ice cream or Brown Butter Peach Custard Ice Cream. For another seasonal peach and sourdough dessert, pair your summer baking plans with the Sourdough Peach Blackberry Galette.

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