Easy Sourdough Peach Cobbler | The Best Summer Dish
Nothing says summer like a warm peach cobbler, in my humble opinion! This sourdough peach cobbler is a healthier version of a long time favorite!
As you know, I try to make every bread product a sourdough version. Even when making a sweet treat, I prefer a long fermented sourdough bread component.
Sourdough gives a depth of flavor that you can’t achieve with yeast or baking powder.
It also breaks down phytic acid to make the end result more digestible for most people.
We have a peach tree out back that just started producing this year. I always look forward to peach season just to make this delicious summertime dessert recipe!
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My husband has been so much time working these up for us as I work on other preserving projects in the kitchen.
The best part is fresh peaches are juicy peaches! Sourdough cobbler is a delicious way to use up some of these sweet treats from the back yard!
We have been freezing them for milk kefir smoothies, but, decided a sourdough peach cobbler was in order to celebrate our first peaches!
Even though we are nearing fall, summer is still in full swing on the Homestead! We are packing in produce daily and working hard to preserve it for winter. I do love fall, but, I try not to hurry the seasons.
I strive to find the joy in each and every frame of time we are in. Peaches are one of those joys in summer time!
Why I love this recipe
Simple Ingredients – This recipe doesn’t have a lot of ingredients, so, I try to source the best ingredients for the most flavorful cobbler!
Easy recipe – This recipe is so easy to make any time of the year!
Delicious – The brightness and freshness of the peaches paired with the perfectly sweet and tangy sourdough biscuits make for a dish the whole family will love.
Healthier – This recipe uses healthier ingredients for a more nutritious option for sourdough cobbler. If you uses whole grain flours, soft white wheat is perfect for these biscuits.
To mill my own wheat berries, I use the Nutrimill Classic Grain Mill
For the recipe, I am making a sourdough sweet biscuit! This is like my usual sourdough biscuit recipe, however, with a little sweetness added.
For the fruit portion, I use raw sugar, grassfed butter, and high quality salt. I find that when a recipe has so little ingredients, the choices need to be of the highest quality.
Ingredients for this sourdough peach cobbler recipe
Ingredients for the Lightly-Sweetened Sourdough Biscuits
- Sourdough Starter – For best result, use active starter
- Flour – You can use all purpose flour, bread flour, or fresh milled flour
- Olive oil
- Salt
- Baking powder
- Baking soda
- Honey/Maple Syrup
- Milk
For the fruit mixture
- Peaches – You can use fresh peaches or canned peaches for this easy peach cobbler. It would also be perfectly fine to use any seasonal fresh fruit available.
- Salt
- Sugar – I use organic raw cane sugar, but brown sugar would be delicious. White sugar will also work just fine.
- Butter
- Cinnamon
- Nutmeg
- Vanilla
For full ingredient amounts, see recipe card below
Looking for one the best sourdough discard recipes, try my Sourdough Dutch Baby Pancakes
Want to see all of my sourdough recipes, click here!
How to make this Sourdough Peach Cobbler Recipe
The night before you want to make this, add the flour to a large mixing bowl. Drizzle with the olive oil and mix until it is crumbly.
Add the sourdough starter, milk, and honey. Mix well.
Cover with plastic wrap and allow to ferment overnight at room temperature.
The next morning, preheat the oven to 350 degrees F.
In a medium cast iron skillet, heat 2 tablespoons of butter on medium heat. Add the peaches, cinnamon, sugar, salt, vanilla, and nutmeg.
I use the Field 10 inch Skillet
Stir over medium heat until the peaches start to soften, about 10 minutes.
Meanwhile, add the salt, baking powder, and baking soda to the biscuit mixture and combine well.
Turn over onto a lightly floured surface. Roll out the biscuit dough to 1/2 inch thick and cut out the biscuits with a biscuit cutter or a mason jar lid.
Place the biscuits on top of the peaches mixture.
Bake in preheated oven for 20-25 minutes until lightly golden brown.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream.
Serve with a dollup of whipped cream on top.
Storage Tips
Store leftover cobbler in an airtight container in the fridge for 3-4 days.
Sourdough Peach Cobbler
Equipment
- 1 Large mixing bowl
- 1 medium cast iron skillet
Ingredients
For Sweet Biscuits
- 2 1/2 cups flour
- 1/4 cup olive oil
- 1/2 cup sourdough starter
- 1/4 cup honey
- 1/2 cup milk
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
For Cobbler Mix
- 4 cups fresh peaches, sliced
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tbsp butter
Instructions
- The night before, in a large mixing bowl, add flour and oil. Mix until crumbly.
- Add starter, honey, and milk. Mix well. Cover and allow to rise at room temperature for 8-12 hours.
- The next morning, preheat the oven to 350 degrees F.
- Heat a medium sized cast iron skillet over medium heat.
- Add butter, peaches, cinnamon, salt, nutmeg, and sugar. Cook until peaches start to soften, about 10 minutes.
- Add the salt, baking soda, and baking powder to the biscuit mix. Mix well.
- Turn over onto a lightly floured surface. Roll out the dough to 1/2 inch thickness and cut out biscuits with biscuit cutter or mason jar lid.
- Place on top of peach mixture.
- Bake in preheated oven for 20-25 minutes.
- Serve with whipped cream or ice cream.
