Sourdough Peach Cobbler
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.
Servings: 8 servings
Calories: 327kcal
Cost: Recipe $5.77 / Serving $0.72
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.
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 432mg | Potassium: 200mg | Fiber: 2g | Sugar: 32g | Vitamin A: 754IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 2mg
