If you like peach cobbler… You’re going to LOVE sourdough peach cobbler! This easy old fashioned recipe makes a sweet and simple sourdough peach cobbler that’s perfect with a scoop of vanilla ice cream!
This sourdough peach cobbler is a sourdough variegation of my original cobbler with the addition of sourdough starter or discard!
It’s the perfect recipe for a quick and easy dessert during peach season! I’m using fresh peaches during peach season… But you can also use canned or thawed frozen peaches to make this delicious cobbler any time of year;)
You can use this sourdough cobbler recipe with blackberries, apricots, apples, or any fruit that you want to serve in a cobbler!
Sourdough Peach Cobbler Ingredients
- 6 peaches, washed, peeled and sliced
- 1 cup all purpose flour
- 1 cup sugar
- 1 cup milk
- 1/2 cup melted butter
- 1/2 cup sourdough starter or sourdough discard, they both work here.
- 1 teaspoon baking powder.
- 1/4 teaspoon salt.
How to Make Sourdough Peach Cobbler
The first thing I like to do when making this recipe is to wash, peel and slice all the peaches. My peaches aren’t organic, and I want to make sure I get all the skins clean and off before using them in my cobbler;)
If you have organic fresh peaches, you can also just wash them and keep the skins on;)
Next gather your ingredients, and a large mixing bowl and a 9×13 baking pan.
Preheat your oven to 375 degrees F.
Place your sliced peaches into the bottom of your ungreased 9×13 baking pan.
In a large mixing bowl combine all the dry ingredients and give it a whisk to combine them well. **** For long fermented peach cobbler, leave the baking powder out, till later. ***
Add your sourdough starter, or discard, melted butter and milk, and whisk till well combined. *** If you are long fermenting this recipe, cover batter with plastic wrap, and place it in the refrigerator now for 4-24 hours. Then add the baking powder and follow the rest of the recipe. ***
Pour batter over sliced peaches.
Bake at 375 for 60 minutes or till golden brown on top.
Serve this delicious peach cobbler warm with a scoop of vanilla ice cream on top, or a dollop of whipped cream!
Recipe Card
Sourdough Peach Cobbler
Ingredients
- 6 peaches washed, peeled and sliced
- 1 cup all purpose flour
- 1 cup sugar
- 1 cup milk
- 1/2 cup melted butter
- 1/2 cup sourdough starter or sourdough discard they both work here.
- 1 teaspoon baking powder.
- 1/4 teaspoon salt.
Instructions
- Prepare the peaches: Wash, peel, and slice the peaches. If using organic peaches, you can skip peeling.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the baking dish: Place the sliced peaches in an ungreased 9×13 inch baking pan.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. (omit baking powder if long fermenting.)
- Combine wet ingredients: Add the sourdough starter, melted butter, and milk to the dry ingredients. Whisk until well combined.
- Long Ferment (optional): If desired for a longer fermentation, cover the batter with plastic wrap and refrigerate for 4-24 hours. Then add the baking powder and continue with the recipe.
- Pour batter: Pour the batter over the sliced peaches in the baking pan.
- Bake: Bake in the preheated oven for 60 minutes, or until golden brown on top.
- Serve: Serve nice and warm with a scoop of vanilla ice cream or a dollop of whipped cream on top!
Notes
- For a more developed flavor, consider fermenting the batter for 4-24 hours in the refrigerator. This step is optional but highly recommended for a truly sourdough-forward cobbler.
- I'm using Alberta peaches… But you can experiment with different peach varieties for varying sweetness and acidity.
- Flavor Variation: You can add a teaspoon of cinnamon.
- For a sweeter topping, increase the sugar in the dry ingredients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave.
1 comment
juliea
if you like sourdough and cobbler… you’re going to LOVE this sourdough peach cobbler!