Sourdough Peach Cobbler
Sourdough peach cobbler is made with fresh, sweet peaches baked with lightly sweetened sourdough biscuits for the perfect sweet treat the whole family will enjoy. Using sourdough starter in the biscuits adds a depth of flavor to the buttery cobbler that complements the sweet, jammy peaches. Save this recipe to enjoy all summer long!
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Equipment
- 1 9x13 baking dish 12 " shallow braiser or cast iron skillet
- 1 mixing bowl
- 1 pastry cutter
- 1 paring knife
- 1 slotted spoon
- 1 kitchen scale
- measuring spoons
- 1 pastry brush
Ingredients
Peach Filling
- 6 cups peaches 7-8 peaches
- 200 g brown sugar 1 cup
- ¼ tsp salt
- ½ tsp lemon juice
- 2 T corn starch
Sourdough Biscuits
- 188 g all-purpose flour 1½ cups
- 50 g sugar ¼ cup
- 1½ tsp baking powder
- ½ tsp salt
- 85 g unsalted butter 6 T
- 125 g sourdough starter discard ½ cup
- 160 g heavy cream ¾ cup
Topping
- 2 T heavy cream
- 2 T turbinado sugar
Instructions
Prep
- Preheat the oven to 375°F/190°C with the rack in the middle position.
- Prep the peaches. First, drop the peaches into boiling water for 30 seconds, or until the skins loosen and can easily slide off. Then, transfer the peaches to an ice bath. Next, peel off the peach skins and discard them.6 cups peaches
- Slice the peaches into 1/2-inch wedges and toss them in the baking dish with the sugar, cornstarch, lemon juice, and salt.200 g brown sugar, 2 T corn starch, ½ tsp lemon juice, and ¼ tsp salt
Mix the Biscuit Dough
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.188 g all-purpose flour, 50 g sugar, 1½ tsp baking powder, and ½ tsp salt
- Cut the cold butter into the flour mixture and use a bench scraper, pastry cutter, or your fingers to work it in until the mixture looks like coarse crumbs with pea-sized butter chunks still visible throughout the dough.85 g unsalted butter
- Stir the sourdough discard and cream together in a small bowl, then pour it into the flour-butter mixture. Use a fork to stir just until the dough comes together. At this point, the dough should look shaggy and sticky.125 g sourdough starter discard and 160 g heavy cream
Assemble the Cobbler
- Scoop the biscuit dough using two spoons and drop the biscuit dough over the peaches, leaving some gaps so steam can escape and the biscuits can expand.
- Finally, brush the tops of the biscuits with heavy cream using a pastry brush, and sprinkle with coarse sugar.2 T heavy cream and 2 T turbinado sugar
Bake
- Place the cobbler in the oven and bake for 45 - 55 minutes.
- The cobbler is done when the undersides of the biscuits are baked through, and the tops are golden brown. Alternatively, use a digital thermometer inserted into the center of the biscuits. They're done when it reads 200°F/93°C.
- Let the cobbler rest for 20 minutes for the filling to cool and thicken before serving.
Storage
- Like most fruity desserts, the peach cobbler is best the day it's baked. Let it cool completely, place leftovers in an airtight container, and refrigerate for up to 2 days. Alternatively, you can cover the baking dish with foil or plastic wrap. If you cover while it's still warm, condensation will form and cause the topping to become soggy.
- To warm, reheat the cobbler in individual servings in a 350°F/177°C oven for 10 minutes.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
Helpful Tips for Peach Cobbler
- When buying peaches, look for ones that smell fragrant at the stem end. No smell means no flavor. And if the peaches are too firm, put them in a paper bag with a banana overnight. The ethylene gas will help ripen them faster.
- Be sure to mix the dry ingredients well to distribute the baking powder throughout the mixture before adding the wet ingredients. Then, mix until just combined to avoid too much gluten development and tough biscuits.
- Leave space between the biscuit cobbler dough. Smothering the entire top with a solid sheet of dough traps the steam and gives the underside a gummy texture.
Nutrition
Calories: 286.7kcalCarbohydrates: 44.1gProtein: 2.9gFat: 11.8gSaturated Fat: 7.3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 33.1mgSodium: 218.6mgPotassium: 150.7mgFiber: 1.6gSugar: 29.3gVitamin A: 660.8IUVitamin C: 3.3mgCalcium: 61.2mgIron: 1.2mg
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