Sourdough Peach Cobbler

This sourdough peach cobbler combines the tangy richness of sourdough with the sweet, juicy goodness of fresh peaches, topped with a golden, buttery crust. Perfectly balanced and easy to prepare, it's a delightful dessert that brings comforting flavors to the table.

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 40

Total Time 1

Servings serves

Calories 2548kcal

Equipment

Baking Dish (2Q or 1.9L - measuring 31 x 18.5 x 6 cm or 12 x 7 x 2.5 inches)

Ingredients

Peach Filling

6-8 Peaches (around 750g of peaches once deseeded and sliced)
40 g Brown Sugar (light or dark can be used)
25 g White Sugar
30 g All Purpose Flour
1 Lemon (juice only)
1 teaspoon Ground Cinnamon

Sourdough Cobbler Topping

150 g All Purpose Flour
150 g Sourdough Starter (or sourdough discard)
5 g Salt
50 g White Sugar
10 g Baking Powder
120 g Milk (any milk is fine, I've used whole milk)
75 g Butter (melted - salted or unsalted is fine)
25 g Granulated Sugar (for crunchy topping)

Instructions

Preheat your oven to 200C (390F).

Prepare the Peach Filling

Slice all of the peaches and place them in a medium sized baking dish. I've used a 2Q or 1.9L. I have not peeled my peaches because my family don't mind the skin - if yours do, then you can peel them.
On top of the sliced peaches, add the brown sugar, white sugar, all purpose flour, lemon juice and ground cinnamon. Use your hands or a spoon to mix all of this through thepeachs so that they are well coated. Set this aside while you prepare the topping.
I find it so easy to do this in the baking dish - it creates less dishes to wash later! But you can mix the peaches separately if you prefer.

Sourdough Cobbler Topping

In a small mixing bowl, add the all purpose flour, sourdough starter (or discard), salt, sugar, baking powder and milk. Stir until it forms a light and airy batter.
Spoon or pour the sourdough cobbler topping onto the peaches and spread so it mostly covers them. It's ok to have some of the peaches peaking through.
Sprinkle the batter with granulated sugar and then pour over the melted butter.
Place the sourdough peach cobbler into the oven and bake at 200C (390F) for around 35 to 40 minutes. You'll know it's done when the topping is golden brown and you can see the peach filling bubbling away underneath.
Remove from the oven and allow the sourdough cobbler to sit for around 10 minutes before serving. This allows the filling to thicken before serving.

Notes

Peaches - I've used clingstone peaches so the flesh is a red/yellow color and can appear to be "stained" inside. The only problem with this is you have to chop the stones out but they are so sweet and perfect for desserts. You can use any variety of peaches though, I've just used what I had on hand.

Cinnamon - I've used only cinnamon in this sourdough apple cobbler, but if you would like to change things up, you can use apple pie spice or add a teaspoon of ground ginger and a ¼ teaspoon of nutmeg.

Lemon - if you don't have lemon, consider using fresh orange juice. You can also add the zest of an orange for an extra citrus zing.

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