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Sourdough peach cobbler is a delicious way to use both ripe summer peaches and extra sourdough discard. The sweet peach filling bubbles up around the soft cobbler topping as it bakes, with a sprinkle of coarse sugar adding a little crunch on top.
Fresh peaches are wonderful when they’re in season, but frozen peaches make it possible to enjoy this sweet treat any time of year.
I appreciate recipes that give you that kind of flexibility, especially when the frozen option is often less expensive and requires almost no prep. Our peach tree was uprooted in a storm this spring, so we may be using more frozen peaches this year!
If you’re looking for more fruit-filled ways to bake with sourdough discard, you might also enjoy my sourdough mixed berry cobbler, sourdough strawberry cake, or sourdough lemon bars.
Why You’ll Love Sourdough Peach Cobbler
- Fresh or frozen peaches: Use whichever option is easiest or most affordable.
- Uses sourdough discard: A delicious way to put extra discard to good use.
- Simple homemade dessert: Serve it warm on its own or add a scoop of homemade vanilla ice cream.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
Peach Filling
- Peaches – Fresh or frozen peaches both work well in this recipe. I haven’t tested this with canned peaches.
- Brown and granulated white sugar – Sweeten the peaches and help create the syrupy filling.
- Cinnamon and nutmeg – Add a little warmth and spice.
- Cornstarch – Thickens the juices released by the peaches as they bake.
- Vanilla extract – Adds extra flavor to the filling. Use store-bought or homemade vanilla extract.
- Lemon juice – Balances the sweetness and brightens the peach flavor.
Sourdough Cobbler Topping
- Butter – Adds richness and moisture to the topping.
- Granulated sugar – Sweetens the cobbler batter.
- Egg – Helps give the topping structure.
- Sour cream – Keeps the cobbler topping soft and tender.
- Sourdough discard – Adds moisture and a subtle tang. You can also use active starter. Here’s how to make your own sourdough starter.
- All-purpose flour – Forms the base of the topping.
- Baking powder and baking soda – Help the topping rise as it bakes.
- Cinnamon – Adds a hint of warm spice.
- Coarse raw sugar – Creates a lightly crunchy finish on top.
Recipe Tips
- Use fresh or frozen peaches. There’s no need to thaw frozen peaches before adding them to the baking dish.
- Add extra cornstarch for juicy peaches. Increase the amount to 2½ tablespoons if using especially juicy fresh peaches or frozen peaches.
- Don’t overmix the topping. Stir the batter only until the ingredients are combined.
- Leave the peach skins on if you prefer. They’ll soften during baking, so peeling is optional.
- Use a baking sheet underneath the dish. This will catch any peach juices that bubble over.
How to Make Sourdough Peach Cobbler
Here are the step-by-step instructions for making this Sourdough Peach Cobbler Recipe:
Step 1: Add sliced peaches directly to the prepared baking dish and sprinkle with brown sugar, granulated sugar, cinnamon, nutmeg, cornstarch, and salt. Drizzle the vanilla extract and lemon juice over the top. Stir gently.
Step 2: In a medium mixing bowl, whisk together the melted butter, granulated sugar, egg, sour cream, sourdough discard, and vanilla extract until smooth.
Step 3: Add the flour, baking powder, baking soda, salt, and cinnamon.
Step 4: Stir just until combined, being careful not to overmix. The batter will be thick.
Step 5: Drop spoonfuls of the biscuit dough batter evenly over the peaches.
Step 6: Using the back of a spoon or a small offset spatula, gently spread the batter over the fruit. Don’t worry about completely covering the peaches—a few pieces peeking through are fine.
Step 7: Sprinkle the coarse raw sugar evenly over the topping. Place the baking dish on a parchment-lined baking sheet to catch any juices that may bubble over.
Step 8: Bake for 45–50 minutes, until the topping is golden brown and the peach filling is bubbling around the edges. If checking with an instant-read thermometer, the center of the topping should reach about 200–205°F.
Step 12: Allow the cobbler to cool for at least 20 minutes before serving. The peach filling will continue to thicken as it cools.
Serve warm with vanilla ice cream or whipped cream.
How to Store and Reheat
- Store leftover cobbler covered in the refrigerator for up to 4 days.
- Reheat individual servings in the microwave for 20–30 seconds, or warm the entire cobbler in a 325°F oven until heated through.
- You can also freeze leftover cobbler for up to 3 months. Allow it to cool completely, wrap it well, and freeze. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes! Frozen peaches work wonderfully in this recipe. Use them straight from the freezer without thawing. They’re a great budget-friendly option and produce delicious results.
No, peeling is optional. The skins soften during baking, so you can leave them on or remove them depending on the texture you prefer.
Yes. Bake the cobbler earlier in the day, allow it to cool, and gently reheat it before serving.
Very juicy peaches can release quite a bit of liquid as they bake. Use a baking dish that’s at least 2 inches deep and place it on a parchment-lined baking sheet to catch any overflow.
This recipe was developed specifically for sourdough discard (or active starter), which adds moisture, tenderness, and a subtle tang to the topping. If you don’t have a sourdough starter available, a traditional peach cobbler recipe would be a better option.
More Sourdough Dessert Recipes
- Sourdough Carrot Cake
- Glazed Sourdough Lemon Bread
- Sourdough Lemon Bars
- Sourdough Blueberry Muffins
- Sourdough Blueberry Butter Swim Biscuits
If you make this sourdough peach cobbler recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Peach Cobbler
Equipment
- 11 x 7-inch baking dish at least 2 inches deep
- Measuring cups and spoons
- Kitchen scale optional, but recommended
- Instant-read thermometer optional
Ingredients
Peach Filling
- 6-8 fresh peaches, 800g, sliced (or 5 1/2 cups frozen peaches)
- 1/3 cup light brown sugar , 67g, packed
- 2 tablespoons granulated sugar, 25g
- 1 1/2 teaspoons ground cinnamon , 4g
- 1/8 teaspoon ground nutmeg
- 2 tablespoons cornstarch , 16g
- 1/4 teaspoon kosher salt, 1g
- 1 teaspoon vanilla extract , 5g
- 1 tablespoon lemon juice , 15g
Sourdough Cobbler Topping
- 1/2 cup unsalted butter, melted and cooled slightly, 1 stick, 113g
- 3/4 cup granulated sugar , 150g
- 1 large egg, room temperature
- 1/2 cup sour cream , 120g
- 1/2 cup sourdough discard, 120g, room temperature
- 1 teaspoon vanilla extract , 5g
- 1 1/2 cups all-purpose flour , 188g
- 1 1/2 teaspoons baking powder , 6g
- 1/4 teaspoon baking soda , 1g
- 1/2 teaspoon kosher salt , 3g
- 1/2 teaspoon ground cinnamon , 1.5g
Topping
- 1-2 tablespoons coarse raw sugar, 10-15g
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease an 11×7-inch baking dish that is at least 2 inches deep.
- Add the sliced peaches directly to the prepared baking dish.
- Sprinkle the brown sugar, granulated sugar, cinnamon, nutmeg, cornstarch, and salt over the peaches. Drizzle the vanilla extract and lemon juice over the top.
- Using a rubber spatula, gently stir until the peaches are evenly coated, then spread them into an even layer.
- In a medium mixing bowl, whisk together the melted butter, granulated sugar, egg, sour cream, sourdough discard, and vanilla extract until smooth.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until combined. Do not overmix. The batter will be thick.
- Drop spoonfuls of the batter evenly over the peaches. Using the back of a spoon or a small offset spatula, gently spread the batter over the fruit. It doesn’t have to completely cover the peaches, and a few peaches peeking through are perfectly fine.
- Sprinkle the coarse raw sugar evenly over the top.
- Place the baking dish on a parchment-lined baking sheet to catch any bubbling juices during baking.
- Bake for 45–50 minutes, or until the topping is golden brown, the peach filling is bubbling around the edges, and the center of the topping reaches about 200–205°F if checking with an instant-read thermometer.
- Allow the cobbler to cool for at least 20 minutes before serving. The filling will continue to thicken as it cools.
- Serve warm with vanilla ice cream or whipped cream.
Notes
- Use fresh or frozen peaches. There’s no need to thaw frozen peaches before adding them to the baking dish.
- Add extra cornstarch for juicy peaches. Increase the amount to 2½ tablespoons if using especially juicy fresh peaches or frozen peaches.
- Don’t overmix the topping. Stir the batter only until the ingredients are combined.
- Leave the peach skins on if you prefer. They’ll soften during baking, so peeling is optional.
- Use a baking sheet underneath the dish. This will catch any peach juices that bubble over.
- If you don’t have an 11 x 7-inch baking dish, you can also use a 10-inch cast iron skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
