The Best Sourdough Peach Cobbler from Scratch uses unfed sourdough discard in a tender, cake-like topping over juicy peaches spiced with cinnamon and brown sugar, creating a warm, tangy dessert perfect for using starter waste. This from-scratch recipe works with fresh, frozen, or canned peaches and bakes in about an hour for a golden, bubbly result.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Peach Filling
- Peaches: Fresh peaches are the star of the show. Select peaches that are soft to the touch, not rock-hard or overly soft. Too firm and the filling will be crunchy; too soft, and you’ll wind up with a mushy peach filling. I prefer to chop my peaches rather than slice them, to maintain their delicious texture, and it’s easier to pick up with a spoon.
- Brown sugar: I used light brown sugar, but you could also substitute with dark brown sugar for a more caramel-like flavor.
- Lemon juice: For the best flavor, I suggest using freshly squeezed lemon juice, but if you are in a pinch, store-bought will do!
Sourdough Biscuit Topping
- Flour – I used all-purpose flour for this Sourdough Peach Cobbler recipe.
- Leavening agent – Make sure your baking powder and soda haven’t expired. Replace it every 6 months after opening, or your biscuits won’t rise properly.
- Unsalted butter – If you are using salted butter, omit the salt from the recipe.
- Unfed sourdough starter – For sweet recipes, like this peach cobbler recipe, I prefer to use fresh sourdough discard that is no older than 1-2 days old. You can also use active starter, just be sure to use the same amount in grams.
- Heavy cream – The final step is to brush the biscuits with heavy cream for a beautiful golden finish. You could also substitute with milk.
How to Make Sourdough Peach Cobbler
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish, and set aside.
2. Add the peaches, brown sugar, flour, lemon juice, and cinnamon to a large bowl. Mix until combined.
3. Pour the peach filling into the prepared baking dish. Par-bake them for 10 minutes.
4.In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until mixed.
5. Grate the cold butter, then add it to the dry ingredients. Mix until the butter has been even coated with flour.
Long Fermentation Tip
If you prefer to long-ferment the sourdough biscuit topping, complete steps 1-3 for the Sourdough Biscuit Topping the day before, then cover and store the dough in the fridge overnight. The following day, continue with the rest of the recipe and bake as normal.
6. Lastly, pour the cold sourdough discard over the flour/butter mixture and mix until the flour is just incorporated.
7. Divide the dough into 8 pieces and form them into rustic discs. Place the discs on top of the warm peaches.
8. Brush the tops of the biscuits with heavy cream.
- Bake for 40-50 minutes or until the biscuit topping is golden brown and the peach filling is bubbling on the edges.
10. Serve warm and enjoy!
How to Store:
After baking, allow the sourdough peach cobbler to cool completely at room temperature. Then, cover the dish loosely with plastic wrap or transfer the leftovers to an airtight container. Store the cobbler in the refrigerator for up to 3 to 4 days. When ready to enjoy, reheat individual portions in the oven at 350°F for about 10 to 15 minutes until warm and bubbly.
For longer storage, the fully baked and cooled cobbler can be frozen for up to 2 months; simply thaw overnight in the fridge before reheating. Proper storage helps maintain the cobbler’s texture and delicious flavors for later indulgence.
For More Guidance:
Why You’ll Love This Recipe
Comforting flavors with a perfect balance: This sourdough peach cobbler delivers warm cinnamon-spiced peaches bubbling under a tender, tangy topping that blends sweet fruit juices with subtle sourdough depth for irresistible harmony in every bite.
Make-ahead convenience for hectic days:
Assemble the filling and batter ahead, refrigerate overnight, then bake fresh when life gets busy—perfect for stress-free desserts without sacrificing that golden, just-out-of-the-oven glow.
Unique flavor and less waste:
Sourdough discard infuses the cobbler topping with a signature mild tang that elevates juicy peaches beyond ordinary, while clearing out your fridge of unused starter for smart, sustainable baking.
Easy recipe, big benefits:
With straightforward mixing and one-bowl prep, this from-scratch treat yields bakery-worthy results—flaky texture, caramelized edges, and family-pleasing portions that make every effort worthwhile.
FAQs
Can I use active sourdough starter instead of discard?
Can I use frozen, canned, or fresh peaches?
Why is my cobbler filling runny?
Excess liquid from very juicy peaches can cause this; thicken with 1-2 tbsp cornstarch or tapioca starch mixed into the filling, and ensure full cooling after baking to set.
How long does sourdough peach cobbler last?
Can I make this recipe ahead of time?
Yes, prepare the filling and batter separately up to 24 hours ahead, refrigerate, then assemble and bake fresh for best results; the topping stays tender without over-fermenting.
Warnings:
- Always check your sourdough discard for off smells, mold, or unusual colors before using; discard it if suspicious to avoid foodborne illness.
- Use very ripe or bruised peaches cautiously as they release excess liquid, leading to a soggy cobbler—opt for firm, fresh fruit or drain frozen/canned well.
- Handle hot baking dishes with oven mitts to prevent burns; allow full cooling on a wire rack before covering or slicing to avoid steam burns and setting issues.
- Do not leave cobbler at room temperature over 2 hours (1 hour if above 90°F) due to dairy and fruit—refrigerate promptly to prevent bacterial growth.
- For gluten-sensitive bakers, longer fermentation helps but consult a doctor if celiac; avoid cross-contamination with wheat flour.
Sourdough Peach Cobbler Recipe
Equipment
- Mixing bowls
- 9 x 13 Baking Dish
- Peeler
- Box Grater
Ingredients
Peach Filling
- 4 pounds peaches peeled, pitted, and chopped into 1-inch pieces about 10 cups of chopped peaches
- 55 grams brown sugar 1/4 cup
- 55 grams all-purpose flour 1/3 cup
- 15 grams fresh lemon juice 1 Tablespoon
- 1 gram cinnamon 1/2 teaspoon
Sourdough Biscuit Topping
- 140 grams all-purpose flour 1 cup
- 75 grams sugar 1/3 cup
- 4 grams baking powder 1 teaspoon
- 6 grams baking soda 1 teaspoon
- 1 gram salt 1/4 teaspoon
- 85 grams unsalted butter cold 6 Tablespoons
- 240 grams sourdough discard cold *see notes 1 cup
- 15 grams heavy cream 1 Tablespoon
- coarse sugar optional
Instructions
LONG FERMENT:
- If you prefer to long-ferment the sourdough biscuit topping, complete steps 1-3 under Sourdough Biscuit Topping the day before, then cover and store the dough in the fridge overnight. The following day, continue with the rest of the recipe and bake as normal.
- Preheat the oven to 350 degrees F and lightly grease a 9×13 baking dish. Set aside.
Peach Filling
- To a large bowl, add the chopped peaches, brown sugar, flour, lemon juice and cinnamon. Mix until combined, then pour the peach filling into the prepared baking dish and par bake them for 10 minutes.
- See below tips of how to easily peel and prepare the peaches.
- 4 pounds peaches (peeled, pitted, and chopped into 1-inch pieces),55 grams brown sugar,55 grams all-purpose flour,15 grams fresh lemon juice,1 gram cinnamon
Sourdough Biscuit Topping
- In the meantime, prepare the sourdough biscuit topping. To a bowl add the flour, sugar, baking powder, baking soda, and salt. Whisk until combined.
- 140 grams all-purpose flour,75 grams sugar,4 grams baking powder,6 grams baking soda,1 gram salt
- Grate the cold butter, then add it to the dry ingredients. With clean fingers, gently mix until all of the butter has been lightly coated with flour.
- 85 grams unsalted butter, cold
- Lastly, pour the cold sourdough discard over the flour/butter mixture and mix with a rubber spatula until the discard is just incorporated. There will most likely be flour left behind. I like to sprinkle this on top of the biscuit dough, and fold it in half. Continue to do this until all of the flour is incorporated.
- You can substitute with active starter. Pop it into the fridge so that it is cold before using in the recipe.
- 240 grams sourdough discard, cold *see notes
- Divide the dough into 8 even pieces and form them into rustic discs. Remove the peaches from the oven and place the sourdough biscuits evenly on top of the warm peaches.
- Brush the tops of the biscuits with heavy cream and sprinkle with coarse sugar on top, if desired.
- 15 grams heavy cream,coarse sugar
- Bake for 40-50 minutes or until the biscuit topping is golden brown and the peach filling is bubbling on the edges. If you notice the biscuits are browning too quickly, top the cobbler with a piece of aluminum foil and continue to bake.
- Remove from the oven and allow to cool slightly on a wire rack. Serve warm and enjoy!
Ingredients & Substitutions
Peach Filling
- Peaches: Select peaches that are soft to the touch, not rock-hard or overly soft. Too firm and the filling will be crunchy; too soft, and you’ll wind up with a mushy peach filling. Traditionally, peaches are sliced, but I learned from Sally’s Baking, that chopping peaches helps to maintain their delicious texture. Plus, it’s easier to pick up with a spoon. You can use frozen peaches if you are in a pinch. Thaw, drain and pat them dry before using. You want to remove as much moisture so the filling doesn’t get too watery. I don’t recommend using canned peaches. The peaches’ texture is already so soft, the peach cobbler will taste mushy.
- Brown sugar: I used light brown sugar, but you could also substitute with dark brown sugar for a more caramel-like flavor.
- Lemon juice: For the best flavor, I suggest using freshly squeezed lemon juice, but if you are in a pinch, store-bought will do!
Sourdough Biscuit Topping
- Flour – I used all-purpose flour for this recipe.
- Leavening agent – Make sure your baking powder and soda haven’t expired. Replace it every 6 months after opening, or your biscuits won’t rise properly.
- Unsalted butter – If you are using salted butter, omit the salt from the recipe.
- Unfed sourdough starter – If you don’t have 240 grams of discard, you can also use 120 grams of cold discard. Increase the flour from 140 grams to 200 grams, then when you add the cold discard, also add 60 grams of cold milk.
- For sweet recipes, like this peach cobbler recipe, I prefer to use fresh sourdough discard that is no older than 1-2 days old. You can also use active starter, just be sure to use the same amount in grams. If you have time, pop the active starter in the fridge so that it is cold. This will help the biscuits to bake up light and fluffy.
- Heavy cream – The final step is to brush the biscuits with heavy cream for a beautiful golden finish. You could also substitute with milk.
Preparing the Peaches
- Boil the peaches for a few seconds in boiling water (about 4 peaches at a time). Remove the peaches with a slotted spoon and place them on a plate. Wait a few seconds before using your fingers to remove the peel. It should come off easily.
- Alternatively, you can also use a sharp peeler like this one. Peaches are juicy, so I often rinsed my peeler and hands while preparing the peaches.
- Use a sharp knife to slice the peaches, remove from the pit, then chop the slices into 1 inch chunks.
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