Sourdough Peach Cobbler
If you're wondering what you can do with some fresh peaches and leftover sourdough discard, try this easy and flavorful recipe for Sourdough Peach Cobbler. Fruity, sweet, and perfect for Summer!
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Servings: 6 Servings
Calories: 411kcal
Ingredients
- 8 fresh peaches peeled and sliced (approximately 2 pounds)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 2 teaspoons cornstarch or arrowroot starch
Sourdough Topping
- ½ cup all purpose flour + 2 tablespoons
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sourdough discard
- 6 tablespoons melted butter
Topping
- 3 tablespoons sugar
- ¾ teaspoon cinnamon
Instructions
- Preheat the oven to 425ºF (219ºC) and grease an 8 x 8" (20.3 x 20.3 cm) or 2 quart baking dish.
- Prepare your peaches by peeling, pitting and slicing them.(*See notes for tips on easily peeling your peaches).
- Add the sliced peaches to a large bowl, along with ¼ cup of granulated sugar, ¼ cup of packed brown sugar, cinnamon, nutmeg, vanilla extract, lemon juice, and cornstarch (or arrowroot starch). Stir well to combine.
- Pour the peach filling into the prepared baking dish and bake in the preheated oven for 10 minutes.
- Meanwhile, add the flour, ¼ cup granulated sugar, ¼ cup brown sugar, baking powder and salt to a medium sized bowl. Whisk well to combine.
- Add the sourdough discard to the bowl and stir well to combine. It will still be very dry, so don't worry if you think the consistency is off.
- Add the melted butter and stir well to combine. The consistency should be moist and like a thin biscuit dough.
- Remove the peaches from the oven, and scoop portions of dough all over the surface. Use an offset spatula or rubber spatula to smooth the biscuit topping all over the surface. A few pockets of peach filling showing through is totally fine.
- Combine 3 tablespoons of sugar with ¾ teaspoons of cinnamon and sprinkle over the surface of the sourdough biscuit topping.
- Bake in the preheated oven for 30-35 minutes, or until golden and bubbly.
- Remove from the oven and allow to cool for 5 minutes before scooping into bowls. Serve with vanilla ice cream.
Notes
Peeling peaches: The easiest way to peel peaches is to cut an "X" in the bottom of each peach with a sharp paring knife. Bring a pot of water to a boil, and drop the peaches into the water in groups of 2 or 3. Allow to boil for 30-45 seconds and then remove the peaches and place in a bowl of ice water. Repeat with the remaining peaches.
Use your fingers to gently lift the peels at the start of the four corners the "X" in the bottom formed. Some more stubborn pieces may require some help with a paring knife. Slice the peaches in half, remove the pit, and cut into slices or chunks.
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 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.
Whole Grain 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.
Nutrition
Serving: 1g | Calories: 411kcal | Carbohydrates: 76g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 387mg | Potassium: 289mg | Fiber: 4g | Sugar: 57g | Vitamin A: 1003IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg