Sourdough Peach Cobbler Recipe
This sourdough discard peach cobbler recipe is one of our favorite desserts especially when peaches are fresh in the summertime. It’s simple and easy to make, and the sweet cream biscuits that make up the cobbler topping are so delicious. One of my favorite parts about this sourdough discard peach cobbler is that the lightly-sweetened sourdough biscuits can be mixed up ahead of time. This saves me time when making a last minute dessert for a weeknight dinner, or a family gathering. Making the topping ahead of time also allows the sourdough to long ferment, making the flour in the biscuits much easier for your body to digest. You can also make this sourdough peach cobbler recipe with home-canned peaches if you want a taste of summer even when fresh peaches aren’t readily available.
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.
