My family’s peach cobbler recipe has been in our family for generations. We make it year-round, but especially enjoy it when peaches are fresh in our area. I recently decided to put my own spin on it by adding in some sourdough discard and, wow. It is so delicious! Give it a try an let me know what you think.
Sourdough Peach Cobbler
- 3/4 cup sourdough discard
- 3/4 cup softened butter or coconut oil
- 1/4 cup milk
- 4 tbsp baking powder
- 1 cup sugar
- 2 cups flour
- 1 quart peaches in a light syrup
Mix together flour, sourdough discard, and milk to make sponge. Let sit 8-10 hours, or overnight.
Cream together butter and sugar, add in sourdough sponge mixture and baking powder. Your dough should resemble a heavier muffin batter. If it is too thick, add a little more milk. It should not be runny.
Spread in the bottom of a greased 9×13 pan. Pour peaches and juices over the top of batter. Sprinkle with cinnamon and nutmeg (as much or as little as you’d like).
Bake at 375 degrees for 45-50 min.
Serve warm or cold with fresh whipped cream or ice cream.
This recipe can also be made with apples or cherries. The juice is key to adding moisture to the batter so don’t drain the juice from your fruit. During the baking time, juice and fruit will settle to the bottom and the batter will bake over the top.