Cinnamon Sourdough Peach Cobbler

I never knew what to do with my sourdough discard until I tried adding it to this peach cobbler, and let me tell you, it’s a total game-changer! The tangy sourdough starter gives the batter an incredible depth of flavor that pairs perfectly with sweet, juicy peaches and warm cinnamon. Trust me, this is about to become your new favorite way to use up that extra starter sitting in your fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 20-24 g
• Fat: 110-120 g
• Carbohydrates: 360-390 g

Ingredients

For the peach filling:

• 2 1/2 tablespoons unsalted butter
• 1.2 lbs peaches, pitted and sliced into 1/2-inch thick wedges
• 1/2 cup brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg

For the cobbler batter:

• 8 tablespoons unsalted butter, melted
• 1 cup plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 1/4 cups brown sugar
• 3/4 teaspoon salt
• 1/2 cup whole milk
• 1 1/2 teaspoons vanilla extract
• 1/3 cup sourdough starter discard or active starter

Step 1: Prepare the Peach Filling

• 2 1/2 tablespoons unsalted butter
• 1.2 lbs peaches, pitted and sliced into 1/2-inch thick wedges
• 1/2 cup brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg

Melt 2 1/2 tablespoons of butter in a large skillet over medium-high heat.

Add the sliced peaches, 1/2 cup brown sugar, cinnamon, and nutmeg, stirring gently to coat the fruit evenly.

Bring the mixture to a boil, then reduce heat to medium and simmer for about 10 minutes, stirring occasionally, until the peaches soften and release their juices.

Transfer the cooked peaches and their liquid to a bowl and set aside to cool slightly while you prepare the batter.

Step 2: Make the Sourdough Batter

• 1 cup plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 1/4 cups brown sugar
• 3/4 teaspoon salt
• 1/2 cup whole milk
• 1 1/2 teaspoons vanilla extract
• 1/3 cup sourdough starter discard or active starter

In a medium bowl, whisk together the flour, baking powder, 1 1/4 cups brown sugar, and salt until well combined.

In another bowl, whisk together the milk, vanilla extract, and sourdough starter until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined—the batter should be thick and slightly lumpy, similar to pancake batter.

I like to not overmix this batter because it keeps the cobbler topping tender and light rather than dense.

Step 3: Build and Bake the Cobbler

• 8 tablespoons unsalted butter, melted
• sourdough batter from Step 2
• cooked peach filling from Step 1

Preheat your oven to 375°F.

Melt 8 tablespoons of butter in a 9x13 inch baking dish (or similar size) and pour the sourdough batter evenly over it—do not stir or mix.

Carefully pour the cooked peach filling and all its accumulated liquid over the batter without stirring; the batter will rise up around the fruit as it bakes.

Place the dish in the preheated oven and bake for 35-40 minutes, until the topping is golden brown and a toothpick inserted into the batter comes out clean.

Step 4: Cool and Serve

Remove the cobbler from the oven and let it cool for 10-15 minutes before serving.

This resting time allows the filling to set slightly and makes serving much cleaner.

I always serve this warm with a generous scoop of vanilla ice cream or a dollop of whipped cream—the cold contrast with the warm fruit and buttery topping is essential to the dish.

Cinnamon Sourdough Peach Cobbler

Delicious Cinnamon Sourdough Peach Cobbler recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 8 servings

Calories: 2600

Ingredients Method

Ingredients

  

For the peach filling

• 2 1/2 tablespoons unsalted butter
• 1.2 lbs peaches, pitted and sliced into 1/2-inch thick wedges
• 1/2 cup brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg

For the cobbler batter

• 8 tablespoons unsalted butter, melted
• 1 cup plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 1/4 cups brown sugar
• 3/4 teaspoon salt
• 1/2 cup whole milk
• 1 1/2 teaspoons vanilla extract
• 1/3 cup sourdough starter discard or active starter

Method

 

1. Melt 2 1/2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced peaches, 1/2 cup brown sugar, cinnamon, and nutmeg, stirring gently to coat the fruit evenly. Bring the mixture to a boil, then reduce heat to medium and simmer for about 10 minutes, stirring occasionally, until the peaches soften and release their juices. Transfer the cooked peaches and their liquid to a bowl and set aside to cool slightly while you prepare the batter.
2. In a medium bowl, whisk together the flour, baking powder, 1 1/4 cups brown sugar, and salt until well combined. In another bowl, whisk together the milk, vanilla extract, and sourdough starter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined—the batter should be thick and slightly lumpy, similar to pancake batter. I like to not overmix this batter because it keeps the cobbler topping tender and light rather than dense.
3. Preheat your oven to 375°F. Melt 8 tablespoons of butter in a 9x13 inch baking dish (or similar size) and pour the sourdough batter evenly over it—do not stir or mix. Carefully pour the cooked peach filling and all its accumulated liquid over the batter without stirring; the batter will rise up around the fruit as it bakes. Place the dish in the preheated oven and bake for 35-40 minutes, until the topping is golden brown and a toothpick inserted into the batter comes out clean.
4. Remove the cobbler from the oven and let it cool for 10-15 minutes before serving. This resting time allows the filling to set slightly and makes serving much cleaner. I always serve this warm with a generous scoop of vanilla ice cream or a dollop of whipped cream—the cold contrast with the warm fruit and buttery topping is essential to the dish.