Decadent Sourdough Peach Cobbler
The combination of spiced peach filling along with a decadent sourdough biscuit topping creates the perfect treat for fall. Make this as soon as you can!
Servings 12 people
Equipment
- 1 dutch oven skillet
Ingredients
Apple Filling
- 6-8 cups sliced peaches peeled and chopped in small pieces. You can slice them too, but I prefer them in smaller pieces.
- 1/2 cup pure maple syrup you can also use brown sugar (if using canned peaches you may want to use less)
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
Sourdough Biscuit Topping
- 1 1/2 cup All purpose flour
- 1 cup Sourdough discard
- pinch Cinnamon
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 cup butter cold
- 1/4 cup brown sugar
- 1/4 cup milk or heavy cream
- Pinch of salt
Instructions
- First preheat your oven to 375 degrees.
Peach Filling
- Peel and slice you peaches. You can also use frozen or canned peaches.
- In a medium bowl, add your peaches, lemon juice, maple syrup, cinnamon and stir it all together. Set aside.
Biscuit Topping
- In a large bowl add your flour, cinnamon, baking powder, salt and baking soda. Use a cheese grater to grate your cold butter into the flour mixture.
- Gently stir this with your hands until the butter is crumbled into small pea sized pieces.
- Add your sourdough discard, brown sugar and cream/milk.
- Stir this all together until you get a rough biscuit batter. It should not be wet but also not dry.
- I like to use a cast iron skillet to bake my peach cobbler but you can use a regular 9 by 13 baking dish.
- Spread this mixture over the top of your peaches.
- Bake in a preheated 375 degree oven for 35-40 minutes or until the top is golden brown.
- Take out of the oven and let it cool for at least 20 minutes.
- Serve warm with vanilla ice cream or topped with whipped cream.
- Store leftovers in the fridge for up to 4 days.