I’m up to my neck in peaches this week and couldn’t be happier about it. It’s the best kind of problem! I saw this recipe from the Food Nanny for an easy peach cobbler made in a 12-inch cast iron skillet and decided to go for it. I’m so glad I did. This Sourdough Peach Cobbler is absolute heaven. It’s light, buttery, sweet, and full of jammy peach goodness. I added raspberries too because I love the pop of color and the flavors complement each other well.
This recipe starts with melting a whole stick of butter in the oven while it’s preheating. A simple cobbler batter made from sugar, flour, baking powder, milk, sourdough discard, and vanilla is whisked together in one bowl by hand.
The batter is poured over the melted butter (no need to mix it in) and then the fruit is layered on top. You really could use any type of berry or stone fruit in this recipe. Strawberries, blackberries, blueberries, plums, or cherries would all be so good! The last step is to sprinkle brown sugar over the top of the fruit. This creates the most delicious caramelization on the top of the cobbler. You’ll know it’s done when it is perfectly golden brown and fruit juices are bubbly. Have the ice cream at the ready!
Allow the Sourdough Peach Cobbler to cool for about 20 minutes and then add your scoop of vanilla ice cream. The warmth of the cobbler will slowly melt the ice cream. The mixture of the sweet cake, warm jammy fruit, and creamy melted ice cream is why this is my favorite summertime dessert!
There’s nothing difficult or fancy about it, and it’s so good for serving a crowd. I love that it elevates whatever fruit is available and in season. It all comes together in one bowl and doesn’t need any decoration or even cutting. Just scoop and serve. Sounds perfect for that summertime relaxed pace, right? Gather some loved ones, and enjoy!
Sourdough Peach Cobbler
This Sourdough Peach Cobbler is absolute heaven. It’s light, buttery, sweet, and full of jammy peach goodness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/3 cup sourdough discard*
- 1 teaspoon vanilla extract
- 2 large peaches, peeled and sliced
- 1 cup fresh raspberries
- 1/3 cup brown sugar, packed
Instructions
- Preheat oven to 350 degrees. Place butter in a 12-inch cast iron skillet (or 9 by 13-inch baking pan) and melt butter in preheating oven. Remove pan from oven when butter is melted and set aside.
- In a large bowl, mix sugar, flour, baking powder, and salt. Whisk together. Add milk, sourdough discard, and vanilla and mix by hand until just incorporated. Do not over mix.
- Pour cobbler batter into the pan over the melted butter. Do not mix. Top with sliced peaches and raspberries. Sprinkle brown sugar over the top.
- Bake for 40 minutes at 350 degrees. The top should be golden brown. Allow to cool for 20 minutes or so, and then scoop into serving bowls and top with ice cream or whipped cream.
- Store covered at room temperature.
Notes
*You may substitute 1/3 cup sour cream plus 2 tablespoons of flour in place of the sourdough discard.
Recipe inspired by the Food Nanny on Instagram stories.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 38g
- Sodium: 293mg
- Fat: 12g
- Saturated Fat: 7.6g
- Unsaturated Fat: 3.9g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 2.4g
- Protein: 3.7g
- Cholesterol: 32mg
Is there some way to replace the sourdough discard? I have none but I have buttermilk!
I think buttermilk could be just fine, but I haven’t used it to know of sure. I did just make it again with 1/3 cup sour cream and 2 tablespoons flour in place of the sourdough discard. It was just as good! If you try the buttermilk, add a bit more flour to make up for the difference in liquid/ dry ratios. Enjoy!
Recipe looks easy except for sour dough discard
What’s an easy replacement?
Hello, thanks for your question. You can use 1/3 cup sour cream plus 2 tablespoons of flour. Enjoy!
Can it be frozen? I would like to make a bunch while the peaches are in season:)
I
I haven’t tried freezing it yet, but I think it would be just fine.
I have no sourdough discard. What is a substitute for it?
Hello, thanks for your question. You can use 1/3 cup sour cream plus 2 tablespoons of flour. Enjoy!
Can I use frozen fruit?
Haven’t tried using frozen fruit yet, but I think it would work just fine.
Frozen fruit is fabulous because it’s already cleaned for you. I defrost it first and mix 1/3of a cup of sugar in it. I would subtract 1/3 sugar from your batter mix. Add 2/3 of a cup of sugar to your batter instead of one cup.
DON’T DRAIN YOUR FRUIT! The juice mixed with the sugar sweetens your cobbler!
I love how versatile this dish is – it’s great for a cozy dessert at home or for entertaining guests. The use of fresh ingredients really makes a difference, and the cooking times were spot on…
Delicious! I used blueberries instead of the raspberries because I have them fresh right now. It got rave reviews at my dinner event I took it to.
Is this fresh discard or discard that’s been sitting in the fridge for awhile?
How long can it be stored at room temperatures?
Very tasty 🤤
I love sourdough discard recipes because my husband always has some ready for me to use. The peaches and the cobbler were so soft and delicious. I will pin this to make again. Peach recipes are the best this time of year.
I don’t usually take time to leave reviews, but this was so DELICIOUS, and simple to make, that I had to let everyone know. Will be keeping this recipe on hand!
Made it with my discard and it’s delicious!!!!
I followed the recipe exactly and added a few shakes of cinnamon and a dash of ground gloves and this recipe was phenomenal!!
I’ve already made this twice. It is so easy and delicious! I did pear and strawberry both times, since that is what I had excess of. The one that is in the oven, I added pecans. The house smells amazing.
How many grams is 1/3 cup sourdough starter?
This recipe is super forgiving, but 90 grams is what you are aiming for.
I made it today..it came out beautifully,,but ways ways to sweet…definitely too much sugar..2 cups is an Aweful lot ..I made it x2..one cup definitely would have been enough
This was PERFECT! Ive never baked a cobbler and so I had to use my sourdough, Audrey II with some Costco peaches and leftover blueberries. I thought it’d be too sweet because of the sugar, but it tasted delicious 😋 I will definitely make this again. I used my inherited cast iron pan, some unsalted butter, homemade vanilla extract, and no changes to the recipe or cooking time. Turned out perfect. Not too sweet, not mushy. My granny would have approved. My child liked the breading most of all. I am so proud! Major keeper.
My 61 year old husband said, the best cobbler I’ve ever had! Made as written except a dash of cinnamon.
Hi! I’ve made this twice already and it has come out phenomenal! I want to try this out and make it dairy free, what would you recommend for that? Olive oil or coconut oil and oat milk?
Excellent! I decreased sugar a bit. Perfect!