Sourdough Peach Cobbler

This sourdough peach cobbler is the perfect treat and a great way to use up your sourdough discard. Sweet, juicy peaches are topped with a soft, buttery biscuit topping giving you a dessert that’s both resourceful and irresistible. It’s one of the best discard recipes to make during peach season, and it just might be the best peach cobbler you’ve ever baked.

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Prep Time: 30

Cook Time: 1

Servings: slices

Equipment

1 9x13-inch baking dish

Ingredients

US Customary - Metric

Peach Filling

10 cups peaches peeled and cubed into 1-inch chunks
¼ cup dark brown sugar packed
1 Tablespoon cornstarch
1 Tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 pinch fine sea salt

Biscuit Topping

½ cup sourdough discard
1 ⅔ cup all-purpose flour
½ cup granulated sugar
1 ½ teaspoon baking powder
½ teaspoon fine sea salt
½ cup unsalted butter melted
½ cup buttermilk

Cinnamon Sugar topping

2 Tablespoons granulated sugar
1 ½ teaspoon ground cinnamon

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with non-stick spray. Set aside.
Prepare the peach filling: In a large bowl, combine all the ingredients for the peach filling. Spread the peach mixture into the baking dish.
First bake: Bake for 10 minutes.
Prepare the biscuit topping: While the peaches are baking, mix together all the ingredients for the biscuit topping. Stir them together in a medium bowl. A Danish dough whisk works great for this. The mixture should be thick, but spreadable.
Add the topping to the peaches: Remove the peaches from the oven. Spoon the biscuit topping over the peaches. Spread with a spoon or spatula to cover the peaches.
Add the cinnamon sugar: In a small bowl, stir together the sugar and cinnamon for the topping. Sprinkle over the biscuit topping.
Finish baking: Return the cobbler to the oven and bake another 40-50 minutes, until the peaches are bubbling and the cobbler is a light golden brown. Test for doneness by inserting a toothpick into the biscuit topping. If it comes out clean, it's done.
Place the baking dish on a wire cooling rack. Allow the peach cobbler to cool for 15 minutes before serving. Serve warm and add vanilla ice cream or whipped cream - it's so delicious!

Notes

Storing: Allow the cobbler to cool completely. Cover the pan with plastic wrap or place leftovers into an airtight container. Refrigerate for up to 4 days. Reheat before serving.
Reheating: Peach cobbler is best the same day, warm out of the oven. But you can reheat it. Preheat oven to 350°F. Cover with foil to prevent it from browning too much. Heat until the peaches are warm, about 15-20 minutes.
You can absolutely use an active starter instead of discard. No need to change anything in the recipe. However, if needed, you may need to add just a bit more buttermilk to make the biscuit topping spreadable.
Non sourdough version: Remove the discard from the biscuit topping ingredients. Add an additional 50g flour and 50g buttermilk to the biscuit recipe. Make the rest of the recipe as it appears in the recipe card.

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