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 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 This Sourdough Peach Cobbler
Step 1: Make the cobbler dough. Add flour, cold butter, sugar, baking soda, baking powder, salt and cinnamon to a food processor. Pulse until the butter is evenly distributed. Add sourdough starter and mix just until combined. Wrap and refrigerate for 30 minutes or up to one week.
Step 2: Prepare the peaches. Preheat oven to 350°F. Roughly chop the peaches and place them in a cast iron skillet. Add butter, sugar and flour, then gently stir.
Step 3: Bake the peaches. Place the skillet in the oven and bake for about 10 minutes to help caramelize the peaches.
Step 4: Prepare the biscuits. Roll the chilled dough out on a lightly floured surface to about ½-inch thick. Cut into biscuits using a biscuit cutter or a wide-mouth mason jar.
Step 5: Bake the cobbler. Remove the skillet from the oven and place the biscuits over the peaches. Return to the oven and bake for about 25 minutes, or until the biscuits are golden brown.
Step 6: Finish and serve. Brush the biscuits with melted butter and serve warm with a scoop of vanilla ice cream. Store leftovers in an airtight container in the refrigerator for 3–4 days.
Tips for Making This Sourdough Peach Cobbler
- Don't overmix the biscuit dough. Mix just until the ingredients are combined to keep the biscuits tender.
- Chill the dough ahead of time. The cobbler dough can be made up to a week ahead and stored in the refrigerator.
- Use fresh or canned peaches. If using canned peaches, drain them well before adding them to the skillet.
- Pre-bake the peaches. Baking the peaches for about 10 minutes helps soften them and brings out their natural sweetness.
- Don't worry about perfect biscuits. Cut the dough into rounds or simply cut it into rough pieces and arrange them over the peaches.
- Serve it warm. This cobbler is especially delicious served warm with a scoop of homemade vanilla ice cream.
Sourdough Peach Cobbler FAQs
Yes. Drain the peaches well before using them in the cobbler. Home-canned peaches work especially well when fresh peaches are out of season.
Yes. The biscuit dough can be wrapped and refrigerated for 30 minutes or up to one week before baking.
No. This recipe is a great way to use sourdough discard, so you can use unfed starter that has been stored in the refrigerator.
Overmixing the dough can make the biscuits tough. Mix the sourdough biscuit dough only until the ingredients are combined.
Yes. Thaw and drain frozen peaches before using them so they don't add too much extra liquid to the cobbler.
Serve the cobbler warm with a scoop of homemade vanilla ice cream. The cold, creamy ice cream is delicious with the warm peaches and buttery sourdough biscuits.
Store leftover cobbler in an airtight container in the refrigerator for 3–4 days. Reheat individual servings in the microwave or oven before serving.
Other Delicious Recipes
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
Equipment
- Ice Cream Maker Pastry brush
- cast iron skillet
- Food Processor or Large Mixing Bowl
- 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 the flour, grated or thinly sliced cold butter, sugar, baking soda, baking powder, salt, and cinnamon in a food processor bowl. Pulse until the 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 the 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.
- Roughly chop the peaches and place them in a cast-iron skillet. Add butter, sugar, 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.
Notes
- Use sourdough discard, so this is a great recipe for using up extra starter.
- Don't overmix the biscuit dough or the topping can become tough.
- The dough can be made up to one week ahead and stored in the refrigerator.
- Use fresh, frozen, or well-drained canned peaches.
- Pre-baking the peaches helps caramelize them and brings out their flavor.
- Serve warm with a scoop of homemade vanilla ice cream.
Wonderful
This recipe is soo good!
A favorite ❤️