Sourdough Peach Cobbler
This sourdough peach cobbler is one of our favorite ways to enjoy fresh peaches in the summertime. Juicy peaches are baked in a cast iron skillet with butter, brown sugar and cinnamon, then topped with tender, lightly sweetened sourdough biscuits. The biscuit dough can be mixed up ahead of time and kept in the refrigerator, making this an easy dessert to have ready for a weeknight dinner or summer gathering. This is so delicious topped with my best vanilla ice cream recipe. And when fresh peaches are out of season, you can use home-canned peaches to enjoy this old-fashioned dessert all year long. If you're new to sourdough, you can learn how to make a sourdough starter before making this recipe.
Quick Look: Sourdough Discard Peach Cobbler
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 25 minutes
- 🕒 Total Time: 35 minutes
- 👥 Servings: 12
- 📊 Calories: ~398 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Oven-baked in a cast iron skillet
- 👩🍳 Flavor Profile: Sweet and fruity with juicy peaches, tender cobbler topping, and a subtle tang from the sourdough discard.
- ⭐ Difficulty: Quick & easy
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Why You'll Love This Recipe
The perfect homemade dessert: Serve the warm cobbler with a scoop of homemade vanilla ice cream for an old-fashioned summer dessert everyone will love.
A delicious way to use sourdough discard: The sweet cream biscuit topping is made with sourdough discard, baking powder and baking soda, so you don't need an active starter to make it.
Perfect for peach season: Fresh, juicy peaches make this cobbler especially delicious when peaches are ripe and in season.
Make it ahead: The sourdough biscuit dough can be prepared ahead of time and kept in the refrigerator until you're ready to bake the cobbler. If you have more discard to use up, try my sourdough discard pie crust. It's another make-ahead recipe that's perfect for homemade fruit pies and other desserts.
Fresh or canned peaches: Don't wait for peach season to make this recipe. Well-drained home-canned peaches work beautifully, too.
Made in one cast iron skillet: The peaches, butter, sugar and cinnamon start cooking right in the skillet before the biscuit topping is added, making this a simple dessert with minimal dishes.
Ingredients
- Butter - You can learn how to make butter from raw milk I like to use my own milk from my Jersey milk cows. It’s best if the butter is cold and either grated or thinly sliced.
For a full list of ingredients needed to make this recipe, see the recipe card below.
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How To Make Sourdough Discard Peach Cobbler
Prep Cobbler Dough
Place flour, grated or thinly sliced cold butter, sugar, baking soda, baking powder, salt and cinnamon in the bowl of a food processor. Pulse until butter is evenly distributed through the dry ingredients. You can also do this in a bowl using a fork or pastry cutter.
Add sourdough starter to the dry ingredients and mix only until combined. You don’t want to overmix biscuits or they can get tough.
Wrap cobbler dough in plastic wrap and place in refrigerator for 30 minutes and up to one week.
When Ready To Make The Cobbler
Preheat your oven to 350 degrees.
If you’re planning to serve this cobbler with homemade ice cream, now is a good time to start it so it’ll be ready to serve at the same time.
Roughly chop peaches and place in cast iron skillet. Add butter, sugar and flour and cinnamon and gently stir.
Place skillet in the preheated oven to bake for about 10 minutes while you prepare the biscuits. This will help to caramelize the peaches.
Roll out the biscuit dough until it’s about ½” thick on a lightly flour surface using a rolling pin.
Using a biscuit cutter or a wide-mouth mason jar, cut out biscuit topping.
Remove cast iron skillet from oven, and place biscuits on top of the peaches.
Place skillet back in the oven and bake for 25 minutes or until biscuits are golden brown.
Brush biscuits with melted butter.
Serve with a scoop of vanilla ice cream and enjoy.
Store any leftover cobbler in an airtight container in the refrigerator for 3-4 days (although I bet it won't last that long).
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If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
Sourdough Peach Cobbler Recipe
Equipment
- Ice Cream Maker Pastry brush - for brushing on butter after bakingPlastic Wrap
- cast iron skillet
- Food Processor or large mixing bowl - this is optional, but can make the biscuit making process faster
- Knife
- Spatula
- Rolling Pin
- Biscuit Cutter - you can also use a mason jar turned upside down to cut out the biscuits
- Pastry brush - for brushing on butter after baking
- Plastic wrap
Ingredients
- Cobbler Biscuit Dough
- 2 cups flour
- ½ c. cold butter grated or thinly sliced
- ¼ c. brown sugar
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. cinnamon
- 1 c. sourdough discard
- ⅓ to ½ c. heavy cream
- 8-10 peaches or enough to fill the bottom of your cast iron skillet
- 2-3 Tbl. brown sugar
- ¼ c. butter
- 2 Tbl. flour
- 1 tsp. cinnamon
Instructions
Prep Cobbler Dough
- Place flour, grated or thinly sliced cold butter, sugar, baking soda, baking powder, salt and cinnamon in the bowl of a food processor. Pulse until butter is evenly distributed through the dry ingredients. You can also do this in a bowl using a fork or pastry cutter.
- Add sourdough starter to the dry ingredients and ⅓ c. heavy cream. Mix only until combined. You don’t want to overmix biscuits or they can get tough. If dough is too dry, add a little more cream just until the dough comes together into a ball.
- Wrap cobbler dough in plastic wrap and place in refrigerator for 30 minutes and up to one week.
When Ready To Make The Cobbler
- Preheat your oven to 350 degrees.
- If you’re planning to serve this cobbler with homemade ice cream, now is a good time to start it so it’ll be ready to serve at the same time.
- Roughly chop peaches and place in cast iron skillet. Add butter, sugar and flour and cinnamon and gently stir.
- Place skillet in the preheated oven to bake for about 10 minutes while you prepare the biscuits. This will help to caramelize the peaches.
- Roll out the biscuit dough until it’s about ½” thick on a lightly flour surface using a rolling pin.
- Using a biscuit cutter or a wide-mouth mason jar, cut out biscuit topping.
- Remove cast iron skillet from oven, and place biscuits on top of the peaches.
- Place skillet back in the oven and bake for 25 minutes or until biscuits are golden brown.
- Brush biscuits with melted butter.
- Serve with a scoop of vanilla ice cream and enjoy.
Wonderful
This recipe is soo good!
A favorite ❤️