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!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?Print
This Sourdough Peach Cobbler is absolute heaven. It’s light, buttery, sweet, and full of jammy peach goodness.
- 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
- 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.
*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.
- 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
Keywords: sourdough peach cobbler, peach cobbler, sourdough discard, peaches, raspberries, cobbler, summer