Sourdough Peach Cobbler

We look forward to peach season every summer! We buy boxes of delicious, juicy peaches and enjoy them for a few fleeting weeks. A recipe has to be really good to use up some of our precious peaches – and this sourdough peach cobbler is on the menu at least once or twice a summer. It is perfection! Made with sourdough discard, sweetly spiced peaches and the perfect sourdough topping, it tastes a little like biscuit and a little like cake. Make this perfect sourdough peach cobbler today!

Important Ingredients in Sourdough Peach Cobbler

Peaches: I love making sourdough peach cobbler with fresh, in-season peaches. Peel the skins if desired or leave them on if you don’t mind them. This peach cobbler can also be made with canned peaches – just make sure to drain them well and follow the instructions in the recipe notes.

Sugar: This recipe calls for white sugar and brown sugar. This combination of sugars gives a depth of flavor and lightly sweetens this cobbler. Sourdough peach cobbler is sweet, but not overly sweet – perfect to pair with a scoop of ice cream.

Sourdough Discard: For a more pronounced sourdough flavor, use older discard. For less sourdough flavor, use young discard or fresh, bubbly sourdough starter. I always use 100% hydration sourdough discard.

All Purpose Flour: I use an all purpose flour with about 11.5% protein content.

Buttermilk: Buttermilk is one of the keys to a light and tender topping, but if you don’t have any, you can substitute equal parts milk and sour cream mixed together.

Unsalted Butter: I always bake with unsalted butter. This recipe calls for a lot of butter. Unsalted butter allows me to control the flavor in my baked goods — there is no standard for the amount of salt in salted butter, which makes using salted butter a little unpredictable.

Looking for More Delicious Sourdough Discard Recipes?

Cake Cobbler or Biscuit Cobbler?

Peach cobbler is often made with a biscuit topping OR a cake topping. Both are delicious in their own right. This sourdough peach cobbler combines the flavor of a biscuit topping with the spreadability of the cake topping. It is not overly sweet like cake toppings sometimes are, allowing the fresh peaches to really shine through. The cake topping benefits from baking powder and buttermilk which give it a beautiful rise and the combination of a crispy crust with tender cake and mixed with fresh peach…it can’t be beat!

Fresh, Frozen or Canned Peaches in Sourdough Peach Cobbler

This perfect sourdough peach cobbler is definitely best with in-season, fresh peaches. Can this be made in the “off season” with frozen or canned peaches? The short answer is yes. The longer answer is, make sure to drain the canned peaches or if frozen, bring them to room temperature, then drain off the juice and excess water. You may also want to increase a Tablespoon or two of flour in the peach mixture to help thicken the peach mixture. This will help your peach cobbler from turning into peach soup!

Mixing up Sourdough Peach Cobbler

If you’ve been around here for awhile, you know that I love using one bowl when I can. My favorite one bowl pumpkin spice muffins here. Applesauce bread using one bowl is here. This favorite sourdough discard zucchini bread here. Perfect sourdough peach cobbler is no different! The fewer dishes, the better. I mix together the peaches with the sugar, flour and spices right into the baking dish. Then I’ll mix up the cobbler topping, liquids first in a bowl. Add in the flour, baking powder and salt on top and fluff together with a fork before combining into the liquid ingredients. If you prefer to mix the liquids in a separate bowl and add them to the dry ingredients, by all means, go ahead! Spread the cobbler topping on top of the sweet peaches and that’s it! This sourdough peach cobbler can be ready to bake in just about 20 minutes.

Baking Sourdough Peach Cobbler

Preheat an oven to 375 degrees F. This higher heat is needed to bake the cobbler topping all the way through. Bake the cobbler for about 45-50 minutes. The cobbler should be baked through with a little peach juice bubbling around the edges. Serve warm!

A tip about the baking dish: I used to bake this peach cobbler in a metal baking dish, but when I switched over to a glass dish my results were consistently better. Cobbler is baked for a long time, and the slow heating of the glass pan helps the cobbler bake evenly and retains the heat when the cobbler is finished baking in the oven. If you can use a glass dish, it will improve your finished cobbler.

Frequently Asked Questions

How do you store leftover sourdough peach cobbler?

Cover the cooled cobbler and stick in the fridge for up to 3 days. Warm to enjoy.

Can I make this peach cobbler in a larger pan?

Yes. Double the recipe for a 9 by 13 pan. Just remember to use glass for best results!

Should I peel my peaches?

This is up to you. Do you like the taste of peach skin? Some people don’t mind it. Others really dislike it. If you don’t like peach skin, then peel the peaches before slicing them.

If you’re looking for a delicious summer dessert, give this perfect sourdough peach cobbler a try. I’m hoping to make this cobbler or my favorite sweet peach bread at least once more this season. Either would be the perfect dessert for a summer night… and if you happen to have a bowl or two for breakfast, I won’t tell!

Sourdough Peach Cobbler

Perfect peach cobbler made with sourdough discard and fresh peaches. This sourdough peach cobbler is filled with sweet spices and the perfect sourdough topping that tastes a little bit like biscuit and a little bit like cake. It's the perfect sourdough peach cobbler!
5 from 2 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 1 8 by 8 pan



  • 5-6 large peaches, sliced peeled if desired
  • 80 grams brown sugar about 1/3 cup
  • 20 grams all purpose flour about 2 Tablespoons
  • 15 grams lemon juice fresh or bottled, about 1 Tablespoon
  • 1 gram ground cinnamon about 1/2 teaspoon
  • 2 grams vanilla extract about 1/2 teaspoon

Peach Cobbler Topping

  • 100 grams sourdough discard about 1/2 cup
  • 85 grams unsalted butter, melted about 6 Tablespoons
  • 71 grams granulated sugar about 1/3 cup
  • 1 large egg about 50 grams
  • 75 grams buttermilk about 1/3 cup
  • 2 grams vanilla extract about 1/2 teaspoon
  • 130 grams all purpose flour about 1 cup
  • 15 grams baking powder about 1 Tablespoon
  • 3 grams salt about 1/2 teaspoon


  • Preheat the oven to 375 degrees.
  • Cut and slice 5-6 cups of fresh, soft peaches. Add them to the bottom of an 8 by 8 glass pan (affiliate link). Add the brown sugar, flour, lemon juice, cinnamon and vanilla to the peaches and stir to combine.
  • To a bowl, whisk together the flour, baking powder and salt. In a separate bowl, whisk together the sourdough discard, melted butter, sugar, buttermilk, egg and vanilla extract. Pour the liquid ingredients onto the dry ones and whisk together until no dry streaks remain.
  • Spread the batter over the top of the peaches.
  • Bake for 45-50 minutes until a toothpick is inserted into the center of the cobbler and no batter streaks remain.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.


For canned or frozen peaches: Bring frozen peaches to room temperature and drain the excess liquid before using. Drain canned peaches before using. Add a Tablespoon or two of extra flour to the peach mixture before topping with cake topping.
Buttermilk substitution: If you don’t have buttermilk on hand, substitute 3 Tablespoons sour cream and 2.5 Tablespoons milk, mix together.
Peeled or unpeeled: Peaches can be peeled or unpeeled depending on your preference.
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