Sourdough Discard Peach Cobbler Recipe

No ratings yet

Sourdough Discard Peach Cobbler Recipe

This Sourdough Peach Cobbler couldn’t be simpler. There’s no need to precook the juicy peach filling, and the fluffy, cakey cream biscuit topping comes together in one bowl with sourdough discard. No complicated steps, you don’t even need to cut butter into flour.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 416kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale
9 ½-inch skillet or 8-inch ceramic dish or metal pan

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

Metric - US Customary

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.

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