Aside from eating one over the sink, this sourdough peach cobbler is my favorite way to enjoy peaches. I wanted to keep this recipe as simple as possible, so there's no need to precook the filling. The biscuit topping is just as easy. Instead of cutting cold butter into flour, hot cream is simply folded into the dough. It may seem unconventional, but the result is a cakey, delicate topping with even more flavor from sourdough discard.
As the cobbler bakes, the peaches become soft and syrupy with a delicious brown sugar and cinnamon flavor. It's so simple yet still impressive enough to serve at a dinner party or bring to a BBQ.
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One of the things that surprised me most about living in Tucson was discovering how many peaches are grown locally. Every summer, we look forward to seeing fresh peaches lining the tables at our farmers markets.
I always get a little overzealous during peach season, so I tend to buy more than we can eat. One day, I bit into one of my precious peaches and my heart broke when I realized they had turned mealy. Not wanting them to go to waste, I developed this cobbler recipe hoping they could still be saved. They worked beautifully! I was so glad I didn't have to waste my peaches, and even happier that I'd found another way to use up my sourdough discard.
If you love peaches as much as I do, try my recipes for peach and tomato sourdough panzanella or sourdough peach galette.
Key Ingredients
Heavy cream: Instead of cold butter, these biscuits are made with hot cream. This may seem a little strange at first, but you have to trust the process. Heating the cream melts the butterfat and makes it easier to mix the dough, while still creating the lightest, fluffiest topping. Unfortunately there is no substitute for this ingredient.
Sourdough discard: You can use your sourdough discard straight from the refrigerator for this recipe.
Peaches: I developed this cobbler during the peak of peach season here in Tucson so I used fresh peaches. But this recipe also works with frozen or canned peaches.
Step-by-step Instructions (with photos)
Make the filling
Toss the sliced peaches in brown sugar, cinnamon and cornstarch. Transfer the peaches to your baking dish.
Make the cream biscuit batter
Whisk the dry ingredients together. Heat the cream until small bubbles form in the perimeter. Stir the sourdough discard into the hot cream. Fold the cream mixture into the dry ingredients.
Assemble and bake the peach cobbler
Add a few pieces of butter on top of the peaches. Using two spoons, drop dollops of batter on top of the filling. Top the dough with demerara sugar. Bake the cobbler at 375 F for 40 to 45 minutes or until golden brown.
Notes from the Test Kitchen
- Use hot heavy cream - Inspired by America's Test Kitchen's cream biscuit recipe, this topping uses warm cream instead of cutting cold butter into the flour. Heating the cream melts the butterfat, making the dough easy to mix and scoop while still baking up into fluffy, cakey biscuits.
- You don't need perfect peaches - Even peaches that have gotten a little mealy work well in this recipe. The perfect way to use peaches that may be past their prime.
- Can I make the biscuits on their own? - I know many of you will love the cream biscuit topping and may want to make it on its own, but I haven't tested it as a standalone recipe yet, so I can't confirm whether it will work. I'll have to test it and report back!
- Use the baking dish you have - I baked my cobbler in a 9 ½-inch cast-iron skillet but you can also use an 8-inch square ceramic dish or metal baking pan.
Did this recipe rise to the occasion?
★★★★★
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Sourdough Discard Peach Cobbler Recipe
Equipment
- 9 ½-inch skillet or 8-inch ceramic dish or metal pan
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Ingredients
Filling
- 600 grams peaches about 4, pitted, peeled and sliced
- 100 grams brown sugar
- 1 teaspoon ground cinnamon
- 10 grams cornstarch
- 28 grams butter
Cream Biscuit Dough
- 50 grams granulated sugar
- 150 grams all-purpose flour
- 6 grams baking powder
- 6 grams salt
- ¼ teaspoon baking soda
- 170 grams heavy cream
- 113 grams sourdough discard
- 6 grams vanilla
- 12 grams demerara sugar
- 14 grams butter
Whipped Cream
- 226 grams heavy cream
- 16 grams powdered sugar
- 12 grams vanilla
Click US Customary to view volume measurements
Instructions
- Preheat your oven to 375 F.
- Make the filling: Toss the peaches, brown sugar, cinnamon and cornstarch together in a large mixing bowl. Transfer the mixture to your baking dish.600 grams peaches, 100 grams brown sugar, 1 tsp ground cinnamon, 10 grams cornstarch
- Make the cream biscuit dough: In a large mixing bowl, whisk the dry ingredients together. Set aside.50 grams granulated sugar, 150 grams all-purpose flour, 6 grams baking powder, 6 grams salt , ¼ tsp baking soda
- Heat the cream in a saucepan over medium heat until warm to the touch (90 to 100°F), about 5 to 10 minutes. Alternatively, microwave the cream for about 2 minutes.170 grams heavy cream
- Whisk the sourdough discard and vanilla into the hot cream.113 grams sourdough discard, 6 grams vanilla
- Using a spatula or sturdy wooden spoon, fold the hot cream mixture into the dry ingredients until just combined and no dry bits of flour remain.
- Assemble the cobbler: Add pieces of butter on top of the peach filling. Using two spoons or a 2-tablespoon cookie scoop, drop dollops of biscuit dough over the filling, starting in the center and working your way toward the edges.28 grams butter
- Bake the cobbler: Sprinkle an even layer of demerara sugar over the dough. Bake for 40 to 45 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.12 grams demerara sugar
- Make the whipped cream: Combine the heavy cream, vanilla and powdered sugar in a mixing bowl and beat with a whisk or electric mixer until light and fluffy. Set aside.226 grams heavy cream, 16 grams powdered sugar, 12 grams vanilla
- Enjoy: Brush the hot cobbler with melted butter. Scoop into bowls and top with fresh whipped cream or a scoop of vanilla ice cream. This cobbler is best enjoyed the day it's baked.14 grams butter
- Store: Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave-safe bowl for 30 seconds.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- You can use your sourdough discard straight from the refrigerator for this recipe.
- This cobbler can also be baked in an 8-inch square ceramic dish or metal pan.
- I know many of you will love the cream biscuit topping and may want to make it on its own, but I haven't tested it as a standalone recipe yet, so I can't confirm whether it will work. I'll have to test it and report back!
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Donna says
This is delicious! I used coconut sugar as well as fresh milled flour to make this! This will be a regular in our house! Thank you so much for sharing this!
Hannah Dela Cruz says
So happy you tried this one. Thank you for your feedback!