Ingredients
Peach Filling
- 10 cups peaches, peeled and cubed into 1-inch chunks
- ¼ cup dark brown sugar, packed
- 1 Tablespoon cornstarch
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 1 pinch fine sea salt
Biscuit Topping
- ½ cup sourdough discard
- 1 ⅔ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, melted
- ½ cup buttermilk
Cinnamon Sugar Topping
- 2 Tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with non-stick cooking spray and set it aside.
- Make the peach filling: In a large bowl, combine the peeled and cubed peaches with dark brown sugar, cornstarch, fresh lemon juice, vanilla extract, ground cinnamon, nutmeg, ground ginger, and a pinch of fine sea salt. Mix well until all ingredients are evenly incorporated. Spread this peach mixture evenly into the prepared baking dish.
- First bake: Place the baking dish in the preheated oven and bake the peach filling alone for 10 minutes. This helps to start softening the peaches.
- Prepare the biscuit topping: While the peaches bake, in a medium bowl, combine sourdough discard, all-purpose flour, granulated sugar, baking powder, and fine sea salt. Stir the dry ingredients together, then add the melted butter and buttermilk. Use a Danish dough whisk or spoon to mix everything into a thick but spreadable batter.
- Add the biscuit topping: Remove the partially baked peaches from the oven. Spoon the biscuit topping over the peaches, spreading evenly with a spoon or spatula to cover the entire surface.
- Sprinkle cinnamon sugar: In a small bowl, mix granulated sugar with ground cinnamon. Sprinkle this cinnamon sugar evenly over the biscuit topping to add a sweet, spiced crust.
- Finish baking: Return the cobbler to the oven and bake for an additional 40-50 minutes, or until the peach filling is bubbly and the biscuit topping becomes a light golden brown color. Test doneness by inserting a toothpick into the biscuit topping—if it comes out clean, the cobbler is ready.
- Cool and serve: Remove the cobbler from the oven and place the baking dish on a wire rack to cool for about 15 minutes. Serve the cobbler warm, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Storing: Let the cobbler cool completely, then cover with plastic wrap or transfer leftovers to an airtight container. Refrigerate for up to 4 days. Reheat before serving.
- Reheating: Preheat oven to 350°F. Cover the dish with foil to prevent over-browning and warm for 15-20 minutes until the peaches are heated through.
- Using active starter: You can substitute active sourdough starter for the discard without changing the recipe. You may need to add a little more buttermilk for spreadability.
- Non-sourdough version: Omit the sourdough discard. Add an additional 50g flour and 50g buttermilk to the biscuit topping ingredients and proceed as usual.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
