Sourdough Peach Cobbler

If you are looking for a delicious way to use those fresh Summer peaches, you HAVE to try this delicious and fruity recipe for Sourdough Peach Cobbler. Made with sourdough discard, it’s an easy recipe that can be made last minute with simple pantry ingredients!

When it comes to Summer desserts, the absolute Queen (for me, at least) is peach cobbler. Not only does it make use of fresh, seasonal, and juicy peaches, but it’s served with plenty of vanilla ice cream to cool things down. Warm, yet cool. Comforting, yet refreshing. Peach cobbler is easily one of the best desserts you’ll eat all year!

I’ve been a peach cobbler connoisseur for about a decade now, shortly after my Northern self discovered this Southern classic. It became a fast favorite, and I’ve been churning them out ever since. This year I wanted to adapt one of my favorite recipes to accommodate the addition of sourdough. Since I always have an abundance of sourdough discard in my fridge, I’m always trying to find a way to work it into our favorite foods.

This may be my favorite adaptation yet, as the subtle tang pairs perfectly with the deliciously sweet peach filling. It’s definitely one dessert I’m going to be making each and every Summer, or anytime I can get my hand on some decent looking peaches!

Why You’ll Love It:

1. It uses up 1/2 cup of sourdough discard, which can be freshly discarded OR taken from a storage kept in the fridge.
2. A great way to enjoy Summer fresh peaches.
3. Easy to make with simple pantry ingredients.
4. No softening of butter required, so you can make it at the last minute.

Ingredients

• Peaches: You’ll need approximately 8 ripe peaches, which works out to about 2 pounds.
• Sourdough discard: You can use sourdough starter that you just removed from your active starter, OR you can use sourdough discard that has been stored in the fridge.
• Butter: Either salted or unsalted works fine here, you’ll just want to make sure it is melted before you get started with the sourdough topping.
• Flour: I used all purpose unbleached, but feel free to use whole wheat or einkorn flour, you’ll just want to reduce it by 2 tablespoons to make sure the mixture isn’t too dry.
• Sugar: Both granulated white cane sugar and brown sugar are used in this recipe.
• Spices: To give it a delicious flavor, all you’ll need is some nutmeg and ground cinnamon. The cinnamon will be used both on top, as well as in the peach mixture.
• Pantry basics: Like vanilla extract, baking powder, salt, and cornstarch (or arrowroot powder).
• Lemon juice: Just a touch helps the peaches keep their color and balance the flavors.

Preparing and Peeling Peaches for Cobbler

In order to make peach cobbler, pie, or jam, you’ll need to peel your peaches before slicing or chopping them. This is the easiest method:

1. Bring a large pot of water to a boil.
2. Cut an “X” in the bottom of each of the peaches with a sharp knife.
3. Add the peaches, 2-3 at a time.
4. Boil for 30-45 seconds, and then remove the peaches, placing them in an ice bath.
5. Repeat with any remaining peaches.
6. Once all of the peaches have had their turn in the boiling water it is time to peel them.
7. Slip the peels off with your fingers if they are loose enough. If not, start at one of the corners formed by the “X” and peel the skins back gently.
8. If the peels are still firmly in place, run a paring knife under the skin to remove the peel.
9. Cut the peaches in half, removing the pit. Slice or chop as desired.

How to Make Peach Cobbler with Sourdough Starter

To get started, add all of your prepared and sliced (or chopped) peaches to a large bowl. Then, add in 1/4 cup of white and 1/4 cup of brown sugar.

Preheat your oven to 425ºF and grease an 8X8 baking dish, OR 2 quart oval baking dish. Set aside.

Add in the nutmeg, cinnamon, cornstarch (or arrowroot powder), vanilla extract and lemon juice. Stir everything together to combine well.

Spread the prepared peach filling into the prepared baking dish. Bake in the preheated oven for 10 minutes, then remove and set aside.

Making the Sourdough Cobbler Topping

To make the sourdough topping for peach cobbler, start off by adding your flour to a large bowl. Then, add in the white sugar, brown sugar, baking powder, and salt.

Whisk everything together until the lumps of brown sugar are gone and everything is uniform.

Add the sourdough discard to the bowl with the flour mixture, ensuring to scrape all of the discard in with a silicone spatula.

Then, stir the sourdough discard into the flour until most of it has been well distributed. Finally, add the melted butter into the mixture. Stir to fully incorporate everything together.

Once the sourdough topping is fully combined, place scoopfuls of the mixture on top of the peaches in the baking dish.

Repeat until all of the sourdough biscuit mixture has been used up, and then spread it in a semi-even layer with the back of a silicone spatula.

Combine the remaining sugar and cinnamon in a small bowl and stir to combine. Sprinkle the cinnamon sugar over the surface of the peach cobbler.

Bake in the preheated oven for 30-35 minutes, or until hot and bubbly with a golden topping.

Allow to cool for 5 minutes, and then scoop into bowls and serve with vanilla ice cream or fresh whipped cream (like my maple syrup sweetened whipped cream).

Variations and Substitutions

Using Honey and Natural Sweeteners: Substitute the white sugar (except for the topping) with honey. Use a little less than you would cane sugar, as honey is much sweeter. You can substitute the brown sugar for coconut sugar if desired. For the topping, stick with an organic cane sugar mixed with cinnamon.

Using Alternative Flours: You can substitute the all purpose flour for whole wheat, einkorn, or spelt if desired. Just reduce the total amount by 2 tablespoons to ensure the mixture is not too dry. Whole grain flours easily absorb liquids.

Using Canned Peaches: Substitute the fresh peaches in this recipe for 3-4 cups of drained canned peach slices. Skip the prebaking stage (10 minutes), since the peaches will already be soft enough.

Using other fruits: feel free to substitute the peaches for 3-4 cups of any prepared fruit to make a sourdough cobbler.

How to Store Peach Cobbler

While peach cobbler is best when served immediately, you may have some leftovers you want to enjoy later on. Here’s how you can store your dessert for the best possible results:

1. Allow your peach cobbler to cool completely to room temperature.
2. Cover tightly with an airtight lid or several layers of plastic wrap.
3. Store in the fridge for up to 4 days.
4. Reheat portions (or the remaining cobbler) in an oven preheated to 350ºF for 10-15 minutes, or until heated through.
5. Serve with your choice of vanilla ice cream or whipped cream.

FAQs

More Sourdough Dessert Recipes:

• Sourdough Texas Sheet Cake
• Sourdough Bread Pudding
• Sourdough Oatmeal Raisin Cookies
• Sourdough Chocolate Chip Cookies
• Sourdough Banana Bread

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