This Sourdough Peach Cobbler is an incredible dessert you won't soon forget. From the sweet, warm spices to the tangy, flavorful peaches in every bite, this dessert brings the ultimate old-fashioned charm but with a modern sourdough twist.
Save This Recipe to Your Inbox
Enter your email and we’ll send this recipe straight to your inbox.
By signing up, you’ll join our email list and can unsubscribe anytime.
Stick around because this cozy summer dessert is what your cast iron has been begging for all summer. One taste of this Sourdough Peach Cobbler and you'll be making it on regular repeat for the next few weeks.
Cobbler is an amazing dessert that packs the best flavors in every layered bite, and while there are many different ways to make a cobbler, it's traditionally made with the batter at the bottom of the pan and fruit on top so that when it bakes, the batter rises to the top like in our Strawberry Peach Cobbler and Easy Spiced Pear Cobbler.
Our Sourdough Peach Cobbler recipe here doesn't do that. While it isn't as unique as our Cinnamon Roll Apple Cobbler, it does still fit into the cobbler category, and it looks and tastes the part, too. And the best part? You can make it all in one pan!
If you're looking for more peach fun this summer be sure to try our Sourdough Peach Coffee Cake, Peach Sourdough Bread, and How to Can Peaches.
Jump to:
💛 Why You'll Love This Recipe
- One skillet, no fuss: Everything comes together in one pan or dish, making clean up easier. But don't worry, if you don't have a cast iron skillet (or oven safe skillet), there's instructions for using a baking dish as well.
- Budget-friendly: This recipe uses pantry basics and your sourdough discard to create a flavorful and delicious peach cobbler dessert.
- Seasonally flexible: Works with fresh, frozen, or canned peaches so you can enjoy it year-round. So if you did can your own peaches or bought a can from the store or if you crave a good peach cobbler in winter and bought a frozen bag of peach slices, you can still enjoy this tasty treat at your own convenience. See: Seasonal Shopping (What to Buy and When).
🛒 Ingredients
- Peaches: The sweet, juicy base of the cobbler. If using fresh peaches, be sure to save the skins and pits to make a small batch of delicious Peach Peel Jelly! It's a great way to really get your money's worth out of every peach.
- Brown sugar: Adds depth and richness to the peach filling. See How to Make Brown Sugar if you don't have any on hand.
- Sourdough discard: Brings a slightly tangy flavor to balance the sweetness and adds a unique rise. We also use discard in our Sourdough Discard Bagels and Sourdough Discard Banana Muffins, so be sure to check them out when you're done here.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Buttermilk: No buttermilk? Mix 1 tablespoon lemon juice or vinegar with ⅓ cup milk and let sit 5 minutes. Or try 3 tablespoon sour cream + 2.5 tablespoon milk for a thicker result.
Peaches: Frozen or canned peaches work well too, just thaw or drain them and reduce the sugar slightly.
💰 Budget-Friendly Tips
Use what you have: Fresh, frozen, or canned peaches all work. Buy in season or grab sale/freezer bags to save. I like to buy my peaches in bulk to save even more.
If you're local on the eastern half of the US, you could do what I do and order peaches in bulk from The Peach Truck. Use my referral code to save an additional 10% on an order of $30.
DIY swaps: Make your own brown sugar if you run out.
Sourdough discard magic: This recipe turns something you might toss into a star ingredient.
Serving stretchers: Pair with ice cream or whipped cream to make smaller portions go further.
🥄 Instructions for Sourdough Peach Cobbler
Step 1: Prepare the peaches as needed. If using canned, drain them and if using frozen, thaw and drain them. If using fresh, peel and slice them. You can peel them easily by marking the bottoms with an X using a sharp paring knife and then boiling for 30-60 seconds before transferring to a bowl of ice water. The peels rub right off.
Step 2: Melt your butter in a skillet. (Image 1). Add in the peaches, sugar, cinnamon, lemon juice and vanilla. (Image 2). Stir together until combined. Continue to cook for 5-7 minutes or until softened.
Step 3: Add in the flour and cook for another minute. (Image 3). The mixture will thicken. (Image 4).
Step 4: Remove from heat. Pour the mixture into a greased 8x8 baking dish or leave in the skillet if it's oven safe.
Step 5: In a large mixing bowl, whisk together the dry ingredients. (Image 5).
Step 6: In another bowl, mix together the discard, egg, buttermilk, melted butter, and vanilla. (Image 6). Stir the wet ingredients into the dry ones until just combined. The batter should be thick but spoonable.
Step 7: Drop the batter by the spoonfuls over the top of the hot peach filling or spread it out into an even layer. (Image 7). If you don't want a thick cakey layer on top, you can leave some of the batter behind.
Step 8: Bake in the oven for 35-45 minutes or until the top is golden and a toothpick can be inserted and come out clean. (Image 8).
Step 9: Let it sit and cool for 10-15 minutes before serving. Top with ice cream, or whipped cream if desired.
👩🏻🍳 Expert Tips
- Warm filling = better topping bake. Pouring batter over warm peaches helps the topping cook evenly and rise nicely.
- Don't overmix the batter. A few lumps are okay, overmixing can lead to a tough topping.
- Use ripe peaches. The riper, the juicier and more flavorful your filling will be.
- Baking dish matters. Cast iron skillets get a crispier edge; glass dishes give a more even bake.
❄️ Storage, Reheating & Make Ahead
Storage: Store sourdough peach cobbler tightly covered in the fridge for up to 4 days. The topping may soften but reheats well. You can also freeze the fully baked cobbler (or unbaked peach filling) for up to 2 months.
Reheating: To reheat leftovers, pop them in the oven at 350°F for 10-15 minutes or microwave individual portions for about 45 seconds. Add a splash of milk or cream before microwaving to keep it moist.
Make Ahead: You can prep the peach filling and topping separately and store them in the fridge for up to 24 hours. Assemble just before baking for best results. Alternatively, bake it fully and reheat before serving.
🥗 Side Dishes or Pairing Ideas
Sourdough peach cobbler is great for serving up with a scoop of vanilla ice cream or whipped cream. Enjoy it with a cup of hot coffee or sweet tea on the side.
Serve it up after a savory meal like fried chicken or Roasted Chicken with Potatoes and Carrots, basically any recipe you could picture at a southern dinner or BBQ.
- Roasted Chicken with Potatoes and CarrotsRecipe $12.56 / Serving $1.57
- Classic Macaroni Pasta SaladRecipe $4.37 / Serving $0.55
- Instant Pot Beef Back RibsRecipe $15.34 / Serving $3.83
- 5 Ingredient Mac and CheeseRecipe $3.64 / Serving $0.36
❓ Sourdough Peach Cobbler FAQs
Sourdough discard adds a subtle tang and depth of flavor, plus it's a great way to reduce food waste. It also helps tenderize the cobbler topping thanks to its acidity.
No problem, an 8x8-inch glass or ceramic baking dish works just as well. Just make sure it's greased to prevent sticking.
The top should be golden brown and set in the center. A toothpick inserted into the topping should come out clean or with a few moist crumbs, not batter.
Absolutely. Once baked and cooled, freeze the cobbler tightly wrapped for up to 2 months. To serve, thaw overnight in the fridge and reheat in a 350°F oven until warmed through.
Definitely! Try nectarines, plums, cherries, or mixed berries. Just keep the total fruit volume around 5 cups and adjust the sugar based on sweetness.
🍽️ More Recipes You'll Love
- Sourdough Peach Coffee CakeRecipe $3.68 / Serving $0.46
- Peach Sourdough BreadRecipe $4.05 / Serving $0.25
- Peaches and Cream Bundt CakeRecipe $9.09 / Serving $0.76
- Homemade Peach Pie FillingRecipe $3.70 / Serving $0.46
🐝 If you tried this Sourdough Peach Cobbler, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sourdough Peach Cobbler
Ingredients
Peach Filling
- 5-6 large ripe peaches, sliced (550g) - ($4.15)
- 2 tablespoons unsalted butter (28g) - ($0.35)
- ½ cup brown sugar (100g) - ($0.09)
- 1 tablespoon lemon juice (15g) - ($0.05)
- 1 teaspoon ground cinnamon (3g) - ($0.04)
- 1 teaspoon vanilla extract (5g) - ($0.03)
- 2 tablespoons all-purpose flour (20g) - ($0.02)
Sourdough Cobbler Topping
- 1 cup all-purpose flour (130g) - ($0.16)
- 1 tablespoon baking powder (15g) - ($0.03)
- ½ teaspoon salt (3g) - ($0.01)
- ⅓ cup granulated sugar (70g) - ($0.08)
- ½ cup sourdough discard (100g) - ($0.10)
- 1 large egg - ($0.20)
- ⅓ cup buttermilk (75g) - ($0.06)
- 6 tablespoons melted unsalted butter (85g) - ($0.38)
- ½ teaspoon vanilla extract (2g) - ($0.02)
Instructions
- Prep the peaches. If using fresh peaches, peel and slice them. If using frozen, thaw and drain well. If using canned, drain thoroughly.
- Cook the filling. Melt the butter in a skillet over medium heat. Add the peaches, brown sugar, cinnamon, lemon juice, and vanilla. Cook for 5 to 7 minutes until softened. Sprinkle in the flour and cook for 1 minute until thickened. Remove from heat and transfer to a greased 8x8-inch baking dish or leave in an oven-safe skillet.
- Mix dry topping ingredients. In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- Mix wet topping ingredients. In a separate bowl, whisk together the sourdough discard, egg, buttermilk, melted butter, and vanilla.
- Combine topping. Stir the wet ingredients into the dry ingredients just until combined. The batter should be thick but spoonable.
- Assemble. Spoon the topping evenly over the hot peach filling. Spread gently if needed, leaving gaps for bubbling fruit if desired.
- Bake. Bake at 350°F for 35 to 45 minutes, until the topping is golden and a toothpick inserted comes out clean or with moist crumbs.
- Cool. Let cool for 10 to 15 minutes before serving.
Notes
- Mixing tip. Avoid overmixing the topping to keep it tender.
- Dish choice. Cast iron creates crisp edges, while glass bakes more evenly.
- Doneness check. The topping should be fully set with no raw batter.
- Storage. Refrigerate covered for up to 4 days.
- Reheating. Warm in a 350°F oven for 10 to 15 minutes or microwave individual portions briefly.
- Freezing. Freeze baked cobbler or unbaked filling for up to 2 months. Thaw overnight and reheat before serving.
Nutritional Information
Save This Recipe to Your Inbox
Enter your email and we'll send this recipe straight to your inbox.
By signing up, you'll join our email list and can unsubscribe anytime.
Nicole Durham says
A delicious tangy sweet peach cobbler with warm cinnamon spices. Just needs a scoop of ice cream on top!