Sourdough Peach Cobbler Recipe From Scratch

Each bite of this sourdough peach cobbler has a caramelized, brown sugar peach layer and cinnamon-kissed drop biscuit topping. With southern peaches from The Peach Truck and biscuit dough made with sourdough, you won’t ever need another recipe. You’ll keep coming back for another bite!

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If you haven’t tried peach cobbler made with sourdough, you’ve got to try this recipe! The sourdough drop biscuit dough can be fermented overnight for more gut health benefits from the fermentation, but you don’t have to. Either way, you’ll get the most delicious sourdough tang that pairs perfectly with the peaches.

P.S. I highly recommend adding a dollop of homemade whipped cream to the top before serving. It’s amazing!

If you don’t have a sourdough starter yet but you want to make this recipe, don’t worry! I’ve created a simple guide that walks you through each step of the process to make your own. It is super simple; don’t let anyone tell you it’s overcomplicated. Grab your starter guide here!

Also, if you’re new to sourdough and you’re not feeling confident when it comes to baking with your starter, don’t worry. You can easily make this recipe! I’ve created a sourdough baking guide for beginners to help assist you when it comes to using your starter for recipes like this cobbler. Grab your copy here!

Sourdough Peach Cobbler Video Tutorial

My best cobbler tips

• Always use ripe, slightly soft to the touch peaches.
• Cut your peaches into slices, then each slice into 2-3 chunks.
• Bake cobbler in a glass baking dish for the best results.
• Use brown sugar instead of cane sugar for the perfect caramelized flavor.
• You can use a fed sourdough starter or discard, it doesn’t matter.

Choosing the right peaches

When you’re buying peaches, you want ones that are ripe and slightly soft to the touch. I only buy mine from The Peach Truck. They always provide the best-tasting peaches, and I never have to worry about getting any that’s been picked too soon.

I highly recommend buying a few boxes from them and stocking up for the off-season. I love freezing the peaches already sliced so they’re ready to go for winter baking.

Tools you’ll need

• medium-sized glass baking dish (1.5 or 2 quarts)
• large mixing bowl
• knife
• cutting board
• grater

Ingredients

Peaches

• large peaches sliced into chunks
• brown sugar (lightly packed)
• flour or cornstarch

Cobbler Biscuits

• all purpose flour
• baking powder
• baking soda
• salt
• cold butter (salted stick butter works best)
• brown sugar (lightly packed)
• buttermilk (or milk)
• sourdough starter (fed or discard)
• cinnamon (optional)

How to make sourdough peach cobbler

Prep & Make the Peach Layer

Preheat oven to 375 and grease a medium (1.5-2 qt) glass baking dish with butter.

If you haven’t sliced your peaches into chunks, do that now (rough chop, doesn’t matter if they’re all the same size).

Place peach chunks, brown sugar, and 4 tsp of flour (or 2 tsp of cornstarch) into the baking dish and stir to evenly coat until all sugar and flour are incorporated. 

Bake in the preheated oven for 10 minutes before placing the biscuit topping on. 

While peaches are baking, make your biscuit topping dough.

Make the Biscuit Topping

Place flour, baking powder, baking soda, salt, brown sugar, and cinnamon into a medium-sized mixing bowl. Stir to combine.

Now grate cold butter over the flour mixture using the large holes of a box grater. Stir butter pieces into the flour mixture until distributed evenly. (You can also use a fork to cut the butter into the flour mixture until pea-sized pieces form.)

Finally, add in the buttermilk (or milk) and sourdough starter, Stir until a wet dough forms. This will be wet, you want that. Don’t add extra flour. Set aside until peaches are done baking.

Assemble the Cobbler

Take peaches out of the oven (but leave it turned on) and stir to evenly distribute the juices.

Use your fingers to drop pinches of dough all over the top of the peaches until all the dough is used up.

Bake for 35-40 minutes or until bubbling and golden brown.

Enjoy with some whipped cream or ice cream!

Storing Instructions

Store the cobbler in an airtight container in the fridge for 3-4 days. Reheat it in the oven at 350 degrees for about 10 minutes or until warm. 

How to freeze peach cobbler

You’ll want to ensure the freshly baked cobbler is completely cool before preparing it for the freezer. Once it’s cooled, place it in a glass, freezer-safe container. Or you can use a foil pan wrapped with tin foil and plastic wrap, then place it in a freezer bag. 

FAQs

More fruity sourdough dessert recipes

• Strawberry Sourdough Sweet Rolls From Scratch
• Simple Sourdough Lemon Pound Cake From Scratch (half pound)
• Mini Sourdough Fruit Pizza
• Sourdough Lemon Poppy Seed Scones From Scratch
• Sourdough Cherry Scones (with fresh cherries)
• Sourdough Peach Scones with Fresh Peaches

Recipe

Sourdough Peach Cobbler Recipe From Scratch

Molly LaFontaine

Each bite of this sourdough peach cobbler has a caramelized, brown sugar peach layer and cinnamon-kissed drop biscuit topping. With southern peaches from The Peach Truck and the biscuit dough made with sourdough, you won't ever need another recipe. You'll keep coming back for another bite!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Sourdough

Servings 4 servings

Ingredients

  

Peaches

• 4 large peaches sliced into chunks peeled if desired (8 small)
• 2/3 cup brown sugar lightly packed
• 4 tsp flour or 2 tsp cornstarch

Cobbler Biscuits

• 1 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp cold butter salted stick butter works best
• 2 Tbsp brown sugar lightly packed
• 1/2 cup buttermilk or milk
• 1/4 cup sourdough starter fed or discard
• 1/2 tsp cinnamon

Instructions

 

Prep & Make the Peach Layer

• Preheat oven to 375 and grease a medium (1.5-2 qt) glass baking dish with butter.
• If you haven't sliced your peaches into chunks, do that now (rough chop, doesn't matter if they're all the same size).
• Place peach chunks, brown sugar, and 4 tsp of flour (or 2 tsp of cornstarch) into the baking dish and stir to evenly coat until all sugar and flour are incorporated.
• Bake in the preheated oven for 10 minutes before placing the biscuit topping on.
• While peaches are baking, make your biscuit topping dough.

Make the Biscuit Topping

• Place flour, baking powder, baking soda, salt, brown sugar, and cinnamon into a medium-sized mixing bowl. Stir to combine.
• Now grate cold butter over the flour mixture using the large holes of a box grater. Stir butter pieces into the flour mixture until distributed evenly. (You can also use a fork to cut the butter into the flour mixture until pea-sized pieces form.)
• Finally, add in the buttermilk (or milk) and sourdough starter, Stir until a wet dough forms. This will be wet, you want that. Don't add extra flour. Set aside until peaches are done baking.

Assemble the Cobbler

• Take peaches out of the oven (but leave it turned on) and stir to evenly distribute the juices.
• Use your fingers to drop pinches of dough all over the top of the peaches until all the dough is used up.
• Bake for 35-40 minutes or until bubbling and golden brown.
• Enjoy with some whipped cream or ice cream!

Video

Notes

This recipe was kindly sponsored by The Peach Truck

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