Sourdough Peach Cobbler
This sourdough peach cobbler is the perfect summer dessert with juicy peaches, soft tangy sourdough biscuits, and a sweet cinnamon sugar topping. Easy, comforting, and delicious.
This sourdough peach cobbler is everything a summer dessert should be: warm, juicy, lightly spiced, and topped with golden, fluffy sourdough biscuits. It’s the kind of easy recipe you can throw together on a lazy weekend or bring to a backyard barbecue—and the best part? It puts your sourdough discard to delicious use.
The sourdough starter adds a subtle tang that balances out the sweetness of the peaches and gives the biscuits an extra tender crumb. It’s the perfect combination of sweet and tangy, with just enough cinnamon and nutmeg to keep it cozy. Scoop it into bowls while it’s still warm and top with vanilla ice cream (or whipped cream!) for a simple dessert that feels a little bit special.
Whether you’re using up a pile of fresh peaches or looking for a fun way to stretch your sourdough baking skills, this cobbler is a summer must. You can even swap the peaches for strawberries or a mix of berries if you’re feeling adventurous!
Why you’ll love this recipe
- Classic summer flavor with a twist: Juicy, ripe peaches meet tangy sourdough biscuits for a sweet-tart combo that’s nostalgic and exciting.
- Easier than you’d think: No fussy dough or technical shaping—just a simple biscuit you mix, cut, and drop on top. It’s rustic in the best way.
- A crowd-pleaser for any occasion: Serve it warm from the oven with a scoop of vanilla ice cream and you’ve got an effortless dessert that everyone will rave about.
If you’re craving more cozy, fruit-filled bakes, there are plenty of ways to put your sourdough starter to work. Try my sourdough strawberry muffins, sourdough discard coffee cake, or sourdough cinnamon roll focaccia for easy, crowd-pleasing bakes that bring big flavor with minimal fuss. Each recipe uses discard and pairs beautifully with your morning coffee or a scoop of ice cream for dessert.
How to make sourdough cobbler
Here is a brief overview of making this recipe so you know what to expect, but for the full set of written directions and ingredient amounts, please scroll down to the recipe card below.
Step One: Prepare the filling
Dice ripe peaches into bite-sized cubes. You can peel them if you like, but it’s totally fine to leave the skins on.
In a baking dish, toss the peaches with brown sugar, cubed butter, a bit of flour, cinnamon, and freshly grated nutmeg.
Bake the filling for 10 minutes, then give it a gentle stir and set it aside while you make the biscuits. Keep the oven on!
Step Two: Make the biscuits
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together your sourdough discard, melted (and slightly cooled) butter, and cream.
Pour the wet mixture into the dry and stir gently with a spatula just until combined. Don’t overmix or the biscuits can turn tough.
Turn the dough out onto a lightly floured surface and gently press it into an even ½” thick layer.
Use a biscuit cutter (about 2.5″) to cut out your biscuits. Gather the scraps and press together again to cut more if needed. You should get 8 biscuits total.
Step Three: Assemble the cobbler
Arrange the biscuits on top of the warm peach filling, leaving a little space between each one so they have room to rise.
Brush the tops with melted butter and sprinkle with a cinnamon-sugar mixture for a little sparkle and crunch.
Step Five: Bake and enjoy
Return the dish to the oven and bake, rotating the pan halfway through until the biscuits are golden brown and the filling is bubbling up around the edges.
Let the cobbler cool slightly, then serve warm, preferably with a scoop of vanilla ice cream.
Sourdough is better when shared
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Sourdough Peach Cobbler
Ingredients
Method
- Preheat the oven to 350 F.
- Dice 8 peaches into bite sized cubes.
- Place the diced peaches in a 10″ baking dish and toss with brown sugar, cubed butter, all purpose flour, ground cinnamon and freshly ground nutmeg.
- Bake in a preheated oven for 10 minutes.
- While the peaches are baking, make the biscuits. When the filling is done, give it a good stir and then let it sit on the stovetop while you finish preparing the biscuits. Leave the oven on.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon.
- In a medium sized mixing bowl, whisk together the sourdough starter, melted (but slightly cooled to room temperature) butter, and cream.
- Pour the starter mixture into the large bowl with the flour mixture and use a rubber spatula to gently mix to combine. Do not over mix or you will have tough biscuits. You want to stir gently from the bottom of the bowl to the top, just until everything is incorporated.
- Turn the dough out onto a lightly floured counter and press with your hands to make an even thickness of dough, about 1/2” thick.
- Use a circle biscuit cutter to cut biscuits from the dough. You can gather the scraps and re-press the dough back together until you have enough biscuits to cover the peaches. I used a 2.5” biscuit cutter and got 8 biscuits.
- Place the cut biscuits evenly around on top of the cooked peaches. You don’t want to cover every single part of the peaches, but you do want to nestle the biscuits close to each other (but not touching because they need space to bake).
- In a small bowl, stir together the granulated sugar and ground cinnamon.
- Use a pastry brush to brush the tops of the biscuits with melted butter, and then sprinkle the cinamon sugar on top.
- Bake in the preheated oven to 20 minutes, rotating the pan halfway through the time, until the biscuits are golden brown and the fruit filling is bubbling.
- Allow to cool for a few minutes before enjoying.
Nutrition
Notes
How to store peach cobbler
This peach cobbler is best when served fresh from the oven, but you may have leftovers to enjoy later. Here is how to store your cobbler for best results:- Allow your cobbler to cool to room temperature.
- Transfer to a container with an air tight lid.
- Store in the fridge for up to 4 days.
