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.
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.
