Sourdough Strawberry Peach Cobbler
Peach cobbler just got even more delicious! Fresh strawberries and peaches are tossed with sugar, topped with a buttery sourdough biscuit topping and then baked until brown and bubbly. Serve this sourdough strawberry peach cobbler warm from the oven with a dollop of whipped cream for the perfect summer dessert!
Is there anything more quintessentially summer than fruit cobbler? I knew my blueberry peach crumble recipe would be hard to beat, but my family definitely found this recipe just as delicious!
Served warm and bubbly from the oven and topped with whipped cream or a large dollop of creamy vanilla ice cream, this strawberry peach cobbler recipe is a fun twist on a classic.
Why You’ll Love This Recipe
Ingredients You’ll Need
Tips for Preparing to Make This Recipe
- Fruit: Fresh, in season fruit works best for this recipe. However, frozen fruit can also be used in a pinch. If using frozen fruit, allow it to thaw briefly and blot with a paper towel to remove any excess moisture before using.
- I used an 8 inch cast-iron skillet for this recipe which worked great. You could also use a pie dish or 9 x 9 baking dish.
- Rest Time: Let the baked cobbler rest after baking for 10-15 minutes so the juices have a chance to thicken—don’t serve it straight from the oven.
Be sure to check out the full recipe and ingredient list below!
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Step by Step Instructions
- Begin by preheating oven to 375 degrees.
- Prepare the fruit filling: To a large bowl, add 2 cups of peeled and chopped peaches, 2 cups of chopped fresh strawberries, vanilla extract, sugar, flour, and salt. Stir and set aside while you prepare the biscuit topping.
- For the biscuit topping: In a small bowl, add the milk, sourdough discard, and melted butter. Whisk together until combined and set aside. In a larger bowl, mix together the flour, brown sugar, cinnamon, and salt. Pour the wet ingredients in the dry ingredients, mixing together until just combined.
- In a well seasoned 8 inch cast iron skillet , pie dish, or lightly greased 9 x 9 baking pan, pour in the fruit mixture, spreading evenly throughout the baking dish. Using a cookie scoop or large spoon, scoop out large dollops of the biscuit topping, placing them evenly around the top of the fruit mixture.
- Bake in preheated oven for 35-40 minutes or until golden brown on top and the fruit is bubbly around the edges of the pan.
- Serve warm or at room temperature with a generous dollop of whipped cream or vanilla ice cream. Store in an airtight container to enjoy for up to 3 days.
Recipe FAQs
Yes. Although fresh peaches are ideal to get the best flavor and texture, you can substitute with canned or frozen peaches. I recommend thawing or draining them first to avoid excess moisture. Also, consider adding extra flour to thicken the filling if needed.
This is complete personal preference. I prefer to peel the peaches prior to baking, but it is an optional step.
Cobbler is best when prepared, baked and served right away. However, unbaked cobbler will store well in the freezer for up to 3 months. Once you’re ready to eat, let it thaw at room temperature on the counter before baking and serving.
Yes! Sourdough discard can improve digestibility and add nutritional benefits to many recipes.
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Sourdough Strawberry Peach Cobbler
Equipment
Ingredients
Filling
- 2 cups chopped fresh peaches
- 2 cups chopped fresh strawberries
- 1 tsp vanilla extract
- 1/3 cup brown sugar
- 1/2 cup flour
- 1/8 tsp salt
Biscuit Topping
- 1 cup flour
- 1/4 tsp salt
- 1/2 cup milk
- 14 cup sourdough starter
- 3 tbsp butter, melted and cooled
- 1/2 tsp cinnamon
- 1/4 cup brown sugar
Instructions
- Begin by preheating oven to 375 degrees.
- Prepare the fruit filling: To a large bowl, add 2 cups of peeled and chopped peaches, 2 cups of chopped fresh strawberries, vanilla extract, sugar, flour, and salt. Stir and set aside while you prepare the biscuit topping.
- For the biscuit topping: In a small bowl, add the milk, sourdough discard, and melted butter. Whisk together until combined and set aside. In a larger bowl, mix together the flour, brown sugar, cinnamon, and salt. Pour the wet ingredients in the dry ingredients, mixing together until just combined.
- In a well seasoned 8 inch cast iron skillet , pie dish, or lightly greased 9 x 9 baking pan, pour in the fruit mixture, spreading evenly throughout the baking dish. Using a cookie scoop or large spoon, scoop out large dollops of the biscuit topping, placing them evenly around the top of the fruit mixture.
- Bake in preheated oven for 35-40 minutes or until golden brown on top and the fruit is bubbly around the edges of the pan.
- Serve warm or at room temperature with a generous dollop of whipped cream or vanilla ice cream. Store in an airtight container in the fridge for up to 3 days.
Notes
-
- Fruit: Fresh, in season fruit works best for this recipe. However, frozen fruit can also be used in a pinch. If using frozen fruit, allow it to thaw briefly and blot with a paper towel to remove any excess moisture before using.
- I used an 8 inch cast-iron skillet for this recipe which worked great. You could also use a pie dish or 9 x 9 baking dish.
- Rest Time: Let the baked cobbler rest after baking for 10-15 minutes so the juices have a chance to thicken—don’t serve it straight from the oven.
- Storage + Freezing Instructions: Leftover cobbler will store well covered in the fridge for up to 3 days. Unbaked cobbler can be frozen for up to 3 months. Once you’re ready to eat, let it thaw at room temperature on the counter before baking and serving.
- Doubling the Recipe: This recipe easily doubles. Be sure to use a larger baking dish and adjust the baking time.
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