This Sourdough Peach Cobbler is an ideal summer dessert made with ripe, juicy peaches. It requires about 15 minutes of hands-on work and bakes up in under an hour. Serve warm with a scoop of vanilla ice cream for a simple, crowd-pleasing treat.
Why you’ll love this recipe
- Made with fresh peaches—no peeling or stovetop cooking required. Cutting the peaches into chunks (not slices) gives the cobbler a pleasant texture.
- Uses sourdough discard, though you can substitute active starter if you prefer.
- Quick and easy: only about 15 minutes of hands-on time to prep.
- Serve in bowls topped with vanilla ice cream—this dessert is loved by both adults and kids.
Ingredients
Here are the main ingredients you’ll need to make this cobbler.
- Fresh peaches: 8 peaches, pitted and cut into chunks. The recipe is forgiving—use a little more or less fruit if needed.
- Sourdough discard: 200g unfed, cold from the refrigerator (this recipe assumes a 1:1 starter feeding ratio). If your starter uses a different ratio, you may need to tweak ingredients.
See the full recipe card below for detailed ingredient amounts and the complete method.
Substitutions & Variations
This cobbler is versatile. A few easy swaps and ideas:
- Active starter option: Replace the 200g sourdough discard with 200g active starter—no other changes needed.
- Mix the fruit: Combine peaches with blueberries or blackberries for extra flavor. Aim for 8–10 cups of fruit total.
- Frozen peaches: Thaw and drain frozen peaches before using to avoid excess liquid.
- Avoid canned peaches: Canned fruit is pre-cooked and often too soft and overly sweet for this cobbler.
If you try other variations, share your results in the comments—it’s helpful for future recipe ideas.
How to Make Sourdough Peach Cobbler
The method is straightforward and quick.
- Step 1: Preheat the oven to 425°F. Slice and pit the peaches, cutting them into chunks—peeling is optional.
- Step 2: In a large bowl, toss the peach chunks with the filling ingredients—light brown sugar, cinnamon, nutmeg, vanilla, cornstarch, and lemon juice—then spread the mixture in a 9×13-inch pan or 3–4 quart casserole dish. Bake for 10 minutes.
- Step 3: While the peaches bake, make the topping: whisk flour, granulated sugar, baking powder, baking soda, and salt. Cut in cold, cubed butter, then add the sourdough discard and 1 tablespoon milk.
- Step 4: Use a pastry cutter or a fork to combine the topping until a rough dough forms with visible butter pieces. Add a splash more milk if needed; the dough should hold together and may be slightly sticky.
- Step 5: Remove the partially baked peaches from the oven and drop spoonfuls of the topping over the fruit, keeping space between dollops.
- Step 6: Brush the topping with egg wash, sprinkle with turbinado sugar, and bake 30–35 minutes until the filling bubbles and the topping turns golden. Let the cobbler rest briefly before serving with vanilla ice cream.
Expert Baking Tips
- Use fresh or properly drained frozen peaches for the best texture; avoid canned peaches.
- Cut peaches into chunks rather than slices for easier serving and a better cobbler texture.
- Keep the butter and sourdough discard cold for a flakier topping.
- This recipe is forgiving—feel free to adjust the fruit mix or quantity to suit your taste.
Storage
This cobbler is best enjoyed warm from the oven.
Refrigerator: Store leftovers covered for 4–5 days. Reheat individual portions briefly in the microwave.
Freezer: For longer storage, assemble the unbaked cobbler and freeze for up to 3 months; baking after freezing helps prevent a soggy topping.
Recipe FAQs
Canned peaches are not recommended. Use fresh or thawed frozen peaches for better texture and balanced sweetness.
More Sourdough Discard Dessert Recipes
-
Sourdough Discard Strawberry Galette
-
Sourdough Discard Strawberry Cake
-
Sourdough Discard Mango Bars
-
Sourdough Lemon Raspberry Loaf Cake
If you tried this Sourdough Peach Cobbler or another recipe, please leave a star rating and a comment below to let me know how it turned out. Happy baking!
Sourdough Peach Cobbler
Jessica Vogl
Equipment
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Kitchen scale
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9×13-inch baking pan or 3–4 quart casserole dish
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Pastry cutter (or fork)
Ingredients
For the Filling
- 8 fresh peaches — pitted and cut into chunks
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
For the Topping
- 1 cup + 2 Tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 10 Tablespoons unsalted butter, cold and cubed
- 200 grams (about 3/4 cup) sourdough discard, unfed and cold
- 1–2 Tablespoons cold milk (dairy or non-dairy), as needed
- 1 egg beaten with 1 Tablespoon water (for egg wash)
- Turbinado sugar for sprinkling
Instructions
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Preheat the oven to 425°F.
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Slice and pit the peaches, cutting them into chunks. Peeling is optional.
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In a large bowl, combine the peaches with the filling ingredients (brown sugar through lemon juice). Mix well and transfer to a 9×13-inch baking pan or 3–4 quart casserole dish. Bake for 10 minutes.
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While the peaches bake, whisk the flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl. Add the cold cubed butter, sourdough discard, and 1 tablespoon milk. Use a pastry cutter or fork to create a rough dough with visible butter pieces. Add more milk if needed.
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Remove the peaches from the oven. Drop spoonfuls of the topping over the fruit, leaving spaces between dollops. Brush the topping with the egg wash and sprinkle with turbinado sugar. Bake 30–35 minutes until the filling bubbles and the topping is golden brown.
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Let the cobbler cool slightly, then serve warm topped with vanilla ice cream.
Video
Notes
Canned peaches: Not recommended—texture and sweetness are often unsuitable for this cobbler.
Active starter swap: Replace the sourdough discard with 200g active starter if desired; no other changes required.