Sourdough Peach Cobbler with Easy Crumble Topping

Sharing is caring!

This sourdough peach cobbler features fresh, juicy peaches and a sweetened sourdough discard topping. The topping is a quick crumble version of a classic cobbler, making it a quick dessert that’s ready in under 45 minutes. Top it with vanilla ice cream for a delicious summertime dessert.

Peach season is officially here! We live close to the South Carolina border, so when the South Carolina peaches are stocked up at the farmers markets in June and July, I can hardly contain myself.

A perfectly ripened peach is one of life’s simple pleasures. But a perfectly ripened South Carolina peach is pretty much my heart’s desire.

Often, farms and farmers markets offer a discount if you buy in bulk. So, every summer, I buy bushels of South Carolina peaches. During most of June and July, I make sourdough peach cobbler on a rotating basis. And I also preserve fresh peaches so we can enjoy them all year.

In fact, home-canned peaches make amazing peach cobbler. One of the best parts of this recipe is that you can use fresh, canned, or frozen peaches. And as long as you have a sourdough starter and a few pantry staples, you can easily make this delicious recipe.

We just added a new pergola and living area to our back porch. I cannot wait to spend slow summer days on our new patio, savoring each bite of this easy peach cobbler.

Why You’ll Love Sourdough Peach Cobbler

An elevated summer classic – Peach cobbler is a classic summer dessert, and the added sourdough touch gives an elevated flair.

Versatile – The cobbler topping is versatile and can be used with any fruit filling you prefer. So if blueberry or cherry cobbler is more your summer vibe, you can use this topping with your favorite filling recipe. In the fall, I live for sourdough pumpkin cobbler.

Use up extra sourdough starter – With regular starter feedings, it’s common to end up with a little extra discard. Rather than throwing it away, use it up for summery sourdough discard recipes like peach cobbler, strawberry cake, or homemade pop tarts.

Easy recipe – This summer sweet treat is simple to make. The dough requires no fancy techniques like stretch and folds or the windowpane test. You also don’t have to worry about rolling or cutting the cobbler dough into biscuits. It’s 100% sourdough-beginner friendly!

​
Get the FREE sourdough starter eBook!

Send it my way!

We respect your privacy. Unsubscribe at anytime.

Built with ConvertKit

Tips for Making Sourdough Peach Cobbler

• This is a no-wait sourdough recipe, meaning it doesn’t require fermenting. However, if you are gluten-sensitive or want to reap the added health benefits of sourdough, you can long-ferment the topping for 8-12 hours.
• Many traditional cobbler recipes suggest rolling and cutting the topping into biscuits. Of course, there is nothing wrong with adapting the topping into biscuit dough. But I prefer crumbling the dough on top of the peaches to save time and for easy cleanup.
• Use whatever peaches are available. Ripe, seasonal peaches will yield the best results. However, I have made this recipe many times with home-canned peaches, and it’s a delicious way to use extra canned peaches. Though I haven’t tested this recipe with frozen peaches, they are generally a great substitute for fresh ones.
• Don’t worry about weighing the ingredients. Often, I get on a tangent about weighing your ingredients for sourdough bread, such as no-knead sourdough, sandwich bread, and burger buns. Bread dough can be finicky, but simple discard recipes like sourdough peach cobbler are forgiving. So, cup measurements are totally fine.
• The gooey peaches can get stuck in your cast iron skillet if it isn’t well-seasoned, but with proper cast iron care, the cobbler won’t stick to it.
• If you don’t have a cast iron skillet, you can use a stainless steel skillet or a 9″x13″ baking dish. If you want to cook in cast iron but don’t know where to start, check out my cast iron skillet guide and stovetop Dutch oven guide.

Tools You May Need

This post contains affiliate links. Any purchases from links outside of moon + magnolia may earn a commission at no additional cost to you. As part of the Amazon Associates program, links to Amazon will earn a commission with no extra cost. Thank you for supporting my content!

• Large bowl – Use a large bowl to mix the cobbler topping ingredients.
• Knife – You will need a small knife to slice the peaches.
• Cutting board – Any cutting board will do for slicing the peaches. I prefer an end-grain cutting board.
• Measuring cups and spoons – This is a forgiving recipe; you don’t have to worry about the precise weight of each ingredient.
• Kitchen scale (optional) – If you prefer to weigh your ingredients, I have included the weight for each ingredient.
• Cast iron skillet – Make sure your cast iron skillet is well-seasoned. Otherwise, the sweet peaches might stick a little.
• Stainless steel skillet or 9″x13″ baking dish (optional) – If you don’t have a cast iron skillet, a stainless steel skillet or rectangular baking dish will do.

Ingredients

Sourdough Cobbler Topping Ingredients

This recipe is modestly adapted from Farmhouse on Boone.

• All-purpose flour – This recipe keeps things simple with regular all-purpose flour. Though I haven’t tested this with other flours, you can swap out some all-purpose for whole wheat flour. Likely, you will need to adjust the hydration because whole wheat absorbs more liquid.
• Sourdough starter – This is a great chance to use up your inactive discard. If you aren’t sure what that is, check out my YouTube video about the difference between active starter, inactive, and discard.
• Coconut oil – I prefer the light, summery flavor of coconut oil with the peaches. But melted butter is also a great option.
• Honey – The honey highlights the natural sweetness of the peaches.
• Baking soda and baking powder – Although this recipe uses sourdough starter, baking soda and baking powder are the active leavening agents.
• Cinnamon – The touch of cinnamon adds a little warmth to the cobbler topping.
• Salt – Salt highlights the flavors of the other ingredients.
• Heavy cream – The cream increases the moisture and tenderizes the topping. Whole milk can also work as a substitute.
• Dark brown sugar – Dark brown sugar is a little more acidic, so when it combines with the baking soda, the cobbler topping rises a little more. However, light brown sugar is completely fine and delicious, too!

Peach Filling Ingredients

• Peaches – Peaches are the star of the show. If available, use fresh peaches, but frozen or canned will work, too. Peach equivalents can be a little tricky. For fresh peaches, you will need about 3.5-4 pounds, which is about 10 cups of sliced peaches.
• Cinnamon – The cinnamon adds depth of flavor to the peaches.
• All-purpose flour – Flour will thicken the filling, giving it a gooey delightfulness.
• Butter – Butter adds a rich flavor and texture to the peach filling.
• Dark brown sugar – Light brown sugar or maple syrup will also work if that’s what you prefer or have on hand.

How To Make Sourdough Peach Cobbler

Preheat the oven to 350° F.

Add all of the cobbler topping ingredients to a large mixing bowl. Mix until thoroughly combined. The texture of the dough should be similar to a soft cookie dough (though this can slightly vary depending on your starter’s hydration). Set aside.

Place the peeled and sliced peaches in a cast iron skillet (or use a buttered stainless steel skillet or 9″x13″ baking dish).

Sprinkle the cinnamon, flour, and brown sugar on the peaches. Stir to combine.

Then, dot the peaches with the butter pieces. Bake in the preheated oven for 10 minutes or until the butter has melted.

Remove the peaches from the oven and stir well to mix in the butter.

Crumble the flour mixture on top of the fruit. I like to spread the peaches to fill the skillet. That way, there is more surface area for the topping.

Bake for 25-30 minutes or until the topping is golden brown.

Allow the cobbler to cool before serving with a heaping scoop of vanilla ice cream.

How To Serve Sourdough Peach Cobbler

With Vanilla Ice Cream

Of course, the classic way to serve peach cobbler is with vanilla ice cream. My family loves homemade ice cream. In my recent ice cream maker comparison, I shared how to make our favorite vanilla ice cream recipe in the Kumio ice cream maker (affiliate link).

Here is the recipe for easy vanilla ice cream:

• 1 1/3 cups whole milk
• 3/4 cup granulated sugar
• 1 cup heavy cream
• 3 teaspoons vanilla

In a medium bowl, mix the whole milk and sugar together. Stir until the sugar has dissolved.

Mix in the heavy cream and vanilla.

Pour the ingredients into your ice cream maker and follow the manufacturer’s instructions.

Note: this recipe is from the Kumio ice cream maker booklet. It’s our favorite!

With Coffee

I don’t know if it’s the Breakfast of Champions. But homemade sourdough peach cobbler paired with a cup of coffee is one of my favorite summer breakfast treats.

How to Store Leftover Sourdough Peach Cobbler

If you have leftover peach cobbler, store it in an airtight container in the fridge for 3-4 days. I love cold, leftover cobbler. But if you prefer to warm it up, just pop it in the oven at 350° F for a few minutes.

Frequently Asked Questions

Do You Have to Use Fresh Peaches?

No! Though fresh peaches often yield the best results, you will NOT be disappointed if you use home-canned, store-bought canned, or frozen peaches.

For canned peaches – Drain them before using. Canned peaches (especially home-canned) will work but have a softer texture. Because of this, I usually need extra when I use canned peaches.

For frozen peaches – Thaw and blot dry before using.

Do You Need to Long-Ferment the Dough?

This is a no-wait recipe, so you do not need to long-ferment the dough. However, long fermentation can make the grains more digestible if you are gluten-intolerant. Check with your healthcare professional to ensure this is optimal for your dietary needs.

Here is how to long-ferment the cobbler topping:

1. Mix together the flour, starter, coconut oil, and honey.
2. Cover the flour mixture with a lid, plastic wrap, or beeswax wrap. Allow to sit at room temperature for 8-12 hours.
3. After the dough has fermented, add the remaining cobbler topping ingredients. Mix thoroughly. The dough can be stiff when long-fermented. Mixing in the other ingredients can take a little work, but it will eventually combine.
4. Continue the remainder of the recipe as usual.

What If I Don’t Have a Sourdough Starter?

If you don’t have a sourdough starter, you can easily make one. My blog and YouTube channel have a full library of resources to guide you in making your own sourdough starter, answering your starter questions, helping you with weekly feedings, storing your starter in the fridge, and freezing your starter.

More Sourdough Recipes You’ll Love

• How to Freeze Sourdough Bread Dough – Complete Guide
• Homemade Sourdough Cinnamon Toast Crunch Recipe
• Simple Sourdough Flatbread Recipe – Quick and Easy
• The Best Sourdough Discard Crepes – Quick Recipe
• Sourdough Donuts with Chocolate and Vanilla Glaze
• Sourdough Fried Chicken (Made with Breadcrumbs)

If you try this recipe, let me know how it went! Rate this recipe and comment below!