Sourdough Peach Cobbler

5 from 1 vote

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.

Prep Time20

Cook Time20

Total Time40

Course: Sourdough

Cuisine: American

Servings: servings

Calories: 505kcal

Author: Rebecca Warfield

Ingredients

Cobbler Topping

2 cups all-purpose flour 240 g
1/2 cup sourdough starter discard 113 g
1/3 cup coconut oil, melted but not hot 70 g
1/4 cup honey 84 g
1 teaspoon baking soda 6 g
1 teaspoon baking powder 5 g
1/4 teaspoon cinnamon
1/2 teaspoon salt 3 g
1/3 cup heavy cream 80 g
1/4 cup dark brown sugar, packed 52 g

Peach Filling

10 cups ripe peaches peeled and sliced (about 3.5-4 pounds)
3 teaspoon cinnamon
3 tablespoon all-purpose flour 23 g
4 tablespoon butter 57 g
1/3 cup dark brown sugar, packed 73 g

Instructions

Preheat the oven to 350° F.
Add all of the cobbler topping ingredients to a large bowl. Mix until thoroughly combined. The texture of the dough is similar to a soft cookie dough. Set aside.
Place the peeled and sliced peaches into 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 topping on the peaches. 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 (see notes about baking time).
Allow the cobbler to cool before serving with a heaping scoop of vanilla ice cream.

Notes

I've noticed that the juicier the peaches, the longer the cobbler needs to bake because they hydrate the dough. This is especially true if you are using canned peaches. So, if your cobbler isn't ready after 30 minutes, check it every 5 minutes or so until the top is golden brown. When I use canned peaches, it takes closer to 40 minutes.

If you have a gluten sensitivity, use an active starter and ferment the dough for 8-12 hours. For long fermentation, see the instructions in the blog post.

This recipe will work with an active or inactive starter. If you are using active, stir down the bubbles for an accurate cup measurement. If you are weighing, don't worry about stirring out the bubbles.

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

For frozen peaches: Thaw and blot dry before using.

Nutrition