Sourdough Peach Cobbler
This sourdough peach cobbler has a sweet, juicy peach filling and tender sourdough discard topping. An easy dessert made with fresh or frozen peaches.
Servings: 8 servings
Calories: 423kcal
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 11x7-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
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.
- If you don't have an 11 x 7-inch baking dish, you can also use a 10-inch cast iron skillet.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 68g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 365mg | Potassium: 211mg | Fiber: 3g | Sugar: 42g | Vitamin A: 847IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 2mg
