Peach season isn't very long up in Wisconsin, but there is a local farm that grows them in a greenhouse up here, and it is a glorious time when they arrive. I love fresh, juicy peaches and peach desserts of all kinds. When paired with a crust, be it pie, cobbler or crumble, peaches are hard to beat.
This recipe spikes the peach filling with cinnamon and a hint of vanilla, and is topped with a biscuit-like cobbler crust that uses sourdough starter. If you make bread regularly and need a way to use up the extra starter, then this recipe is perfect. I love making cobblers because the crust doesn't have to look pretty and it comes together really quickly. You could use peaches that have been frozen and thawed if you put some up in the freezer, or any stone fruit would work great here. Either way, served warm with cardamom ice cream is our favorite way to eat it, and I think you'll agree if you give it a try.
Peach Cobbler with Sourdough Crust
For the filling:
4 cups peaches, sliced
1 cup turbinado sugar or sweetener of your choice (maple syrup would work well I'm sure)
Juice of 1 lemon
1/4 tsp sea salt
1 1/2 tsp cinnamon
1 tsp vanilla extract
1/2 cup arrowroot powder
For the crust:
1 1/2 cups flour--a high-extraction flour like Gold 'n White or even a sprouted flour would work great
1 1/2 tsp baking powder
1/2 tsp sea salt
4 Tbs butter, cold and cut into small cubes
1 cup active sourdough starter
4 Tbs cream or whole milk
2 Tbs honey or turbinado sugar
1/2 tsp vanilla extract
1 1/2 tsp apple cider vinegar
Preheat oven to 350 F. Lightly grease an 8 1/2" by 11" baking dish.
To make the filling: Combine all of the filling ingredients in a medium bowl. Stir well to combine, then set aside while you make your topping.
For the crust: Combine the flour, baking powder and salt in a medium bowl. Cut in the butter with a pastry cutter or your fingers until the butter is incorporated but still in small pieces. Do not overmix the butter with the flour or the crust will be tough.
Add in the starter, cream, honey, vanilla and vinegar. Stir well to create a cohesive dough.
Assemble and Bake: Pour the peach filling into the prepared dish. Spread the topping in clumps over the top; it is not necessary to have a completely even layer, the "cobbled" look is ideal. Keep in mind the thickness of the dough pieces, as you don't want any area to be too thick or it won't fully cook.
Bake for 20 minutes then check for browning. If the crust is starting to get too dark, cover with foil for the rest of the baking time. Bake for 10 more minutes, then remove and let cool for 20-30 minutes so the filling sets.
Serve warm with ice cream or fresh whipped cream and enjoy! Will keep 3-4 days covered in the fridge.
Brine & Broth
I am a gut health-focused nutritionist and online health coach based in Southwest Wisconsin. My recipes and philosophies center around traditional, nutrient-dense foods that support robust gut health.