Sourdough Peach Cobbler with Freshly Milled Flour
Sourdough Peach Cobbler combines juicy fresh peaches with a buttery, tender topping made with freshly milled flour and sourdough discard for a cozy dessert that's full of homemade flavor.
Servings: 8
Calories: 221kcal
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Medium Mixing Bowl
- Measuring Cups and Spoons
- Whisk
- Vegetable peeler
- Cutting Board
- Sharp knife
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
- 1 cup Fresh Milled All-Purpose Flour Blend 72 grams hard white wheat flour + 48 grams soft white wheat flour, 120 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
- 2 –3 teaspoons cinnamon sugar about 8–12 grams
Instructions
- Preheat the oven – Preheat the oven to 375°F (190°C). Place the butter in a 9×13-inch baking dish and set the dish in the oven while it preheats. Allow the butter to melt and lightly brown, giving the cobbler a rich, buttery flavor.
- 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, tossing gently until the peaches are evenly coated.
- Add the peaches – Carefully remove the hot baking dish from the oven and pour the peach mixture over the browned butter, spreading it into an even layer. Resist the urge to stir—the butter will work its magic as the cobbler bakes.
- Mix the batter – In a medium mixing bowl, whisk together the Fresh Milled All-Purpose Flour Blend and baking powder. Add the milk, sourdough discard (or active sourdough starter), and vanilla extract, whisking just until the batter is smooth and no dry streaks remain.
- Assemble the cobbler – Pour the batter evenly over the peaches without stirring. As it bakes, the batter will rise around the fruit, creating a soft, tender cobbler topping with crisp, buttery edges.
- Add the topping – Sprinkle the cinnamon sugar evenly over the batter for a beautifully golden, lightly crisp finish.
- Bake the cobbler – Bake for 30 to 35 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. Fresh milled flour browns more quickly than conventional flour, so begin checking during the last 5 to 10 minutes and loosely tent with aluminum foil if needed.
- Cool and serve – Let the cobbler rest for 10 to 15 minutes before serving. This gives the filling a chance to thicken slightly while still serving warm and bubbly. Enjoy with vanilla ice cream or homemade whipped 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 oven until heated through.
Make Ahead – Prepare the peach filling and cobbler batter separately a few hours ahead of time. Assemble just before baking for the best texture and rise.
Sourdough Tip – Both sourdough discard and active sourdough starter work beautifully in this recipe. Discard adds a subtle tang, while an active starter creates a slightly lighter, airier topping.
Fresh Milled Flour Tip – The Fresh Milled All-Purpose Flour Blend gives the cobbler enough structure while keeping the topping soft and tender. Because freshly milled flour browns more quickly, keep an eye on the cobbler during the final few minutes of baking and tent with foil if needed.
Serving Suggestion – Serve warm with vanilla ice cream or homemade whipped cream. If you're enjoying peach season, pair this cobbler with Sourdough Blackberry Peach Galette or make a batch of Peach Lemonade to serve alongside it.
Make Ahead – Prepare the peach filling and cobbler batter separately a few hours ahead of time. Assemble just before baking for the best texture and rise.
Sourdough Tip – Both sourdough discard and active sourdough starter work beautifully in this recipe. Discard adds a subtle tang, while an active starter creates a slightly lighter, airier topping.
Fresh Milled Flour Tip – The Fresh Milled All-Purpose Flour Blend gives the cobbler enough structure while keeping the topping soft and tender. Because freshly milled flour browns more quickly, keep an eye on the cobbler during the final few minutes of baking and tent with foil if needed.
Serving Suggestion – Serve warm with vanilla ice cream or homemade whipped cream. If you're enjoying peach season, pair this cobbler with Sourdough Blackberry Peach Galette or make a batch of Peach Lemonade to serve alongside it.
Nutrition
Calories: 221kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 81mg | Potassium: 175mg | Fiber: 2g | Sugar: 22g | Vitamin A: 710IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 0.4mg