This Sourdough Peach Cobbler is one of my favorite ways to make the most of fresh summer peaches. Sourdough discard adds extra flavor to the cream biscuit dough that bakes up light and fluffy with a crispy golden crust. I wanted to keep this cobbler as simple as possible, so there's no need to precook the filling. Easy to make but still impressive enough for dinner parties or to bring to a BBQ, this is a great dessert for summer entertaining.
Jump to:
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.
Aside from eating a juicy peach over the sink, this peach cobbler is my favorite way to enjoy them. It's so simple to make, just toss the peaches together in a bowl, mix up the super easy cream biscuit dough and assemble. As it bakes, the peaches and brown sugar become soft and syrupy, while the biscuits become so delicate and cakey with a crisp crust on top.
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.
If you love peaches as much as I do, try my recipes for peach and tomato sourdough panzanella or sourdough peach galette.
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 technique, 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. Baking softens the fruit and brings out its juices, so this cobbler is a great way to use peaches that aren't quite as good for eating fresh.
- 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?
★★★★★
Leave a star rating and a comment. Your feedback inspires future recipes and helps others feel confident choosing what to bake next. I read and respond to every message.
If you're looking for additional ways to support my work, share this recipe or buy me a Ko-fi. Every little bit helps me keep creating the recipes and guides you enjoy.
Thank you for your support!
Sourdough Discard Peach Cobbler Recipe
Equipment
- 9 ½-inch skillet or 8-inch ceramic dish or metal pan
This section may contain affiliate links
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.
Did you make this recipe? Do you have questions? Let me know below!