This delicious Potato Flake Sourdough Peach Cobbler is an easy peach cobbler recipe using a potato flake sourdough starter. The perfect dessert to use up juicy peaches during the summer as peach season peaks.
This Potato Flake Sourdough Peach Cobbler is ideal whether you’re working with an active starter or sourdough discard. And if you don’t have time to let it ferment, you can make it right away for a quick dessert and still use up some of your extra starter.
Why Add Sourdough Starter to Cobbler?
Incorporating a potato flake sourdough starter into desserts may sound unconventional, but the fermentation process offers so many benefits—both in flavor and digestibility. Long fermentation helps break down phytic acid in the flour, which can aid nutrient absorption. The result is a cobbler with a rich, depth of flavor that pairs beautifully with the sweetness of stone fruit like peaches.
Using sourdough discard? Great! Potato Flake Sourdough Peach Cobbler is one of those sourdough recipes that makes good use of your leftovers—no waste here!
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Tools Needed:
- Large cast iron skillet or 9×13 baking dish
- Large mixing bowl
- Medium mixing bowl
- Measuring cups & spoons or kitchen scale
- Spatula or wooden spoon
- Knife and cutting board
- Beeswax Wrap or plastic wrap for covering the batter
- Medium sauce pan
Ingredients
Fruit Filling:
- 5 fresh peaches, peeled, cored, and sliced (about 4 cups or 600–700 grams)
- ¾ cup sugar (150 grams)
- ¼ teaspoon salt
Batter:
- 1 cup all-purpose flour (140 grams)
- 1 cup sugar(230 grams) (can substitute ½ cup brown sugar)
- ¼ teaspoon salt
- ½ cup milk (112 grams)
- ¼ cup potato flake sourdough starter, active or discard (46 grams)
After Fermentation:
- 6 tablespoons cold butter (85 grams) – Add to the pan
- 2 teaspoons baking powder – mixed into the batter as a leavening agent
- 1–2 teaspoons cinnamon – sprinkled on the top of the peaches
Potato Flake Sourdough Peach Cobbler Instructions:
Start the Batter:
In a large mixing bowl or stand mixer, combine the dry ingredients—flour, sugar, and salt. Add the milk and cup of starter, stirring until just combined. Cover with plastic wrap or beeswax wrap and let sit at room temperature for about 8 hours to allow the fermentation process to take place. If needed, refrigerate for up to 48 hours.
Preheat the Oven:
Preheat your oven to 350°F. Add butter (sliced into chunks) to a 9×13 baking dish or large cast iron skillet. Let it melt in the oven while it preheats. This creates the perfect base for the cobbler dough
Cook the Fruit:
While the butter melts, prepare your fruit. In a separate bowl or saucepan, combine the fresh peaches, sugar, and salt. Simmer briefly on medium heat until the sugar dissolves and the peaches release juices.
Add Leavening:
Mix the baking powder into your fermented batter. This optional step helps lift the dough into a soft, airy finish, but if you allowed your batter to long ferment, you can skip the baking powder if desired.
Assemble the Cobbler:
Remove the pan with melted butter from the oven. Pour the batter directly over the butter—do not stir, just spread into an even layer. Spoon the peach mixture (with all that syrupy juice!) over the batter. Sprinkle cinnamon generously over the top of the fruit.
Bake:
Bake for about 40 minutes, or until the cobbler is golden brown and the fruit is bubbling at the edges. Let the cobbler cool slightly before serving.
Serve & Store:
Enjoy warm with a scoop of ice cream, if desired. Store leftovers in an airtight container in the fridge for up to 4 days. It’s just as good the next day—if not better.
Tips for Success
- Use discard or active starter: Both work beautifully here. If you’re using an active sourdough starter, you might notice a bit more rise in the cobbler batter. If you’re using sourdough discard, you’ll still get fantastic texture and depth of flavor thanks to the fermentation.
- Don’t want to peel?: No worries, my family doesn’t mind the skin, so we just leave it on and it is so delicious. you don’t even notice the skin. So save yourself some time and don’t worry with peeling them.
- Frozen peaches are fine: No need to thaw them—just use frozen peach slices straight from the freezer and cook them down with the sugar and salt as directed. This is perfect if you want to have “fresh” peach cobbled all year long. Freeze the peaches when they are in season and enjoy the rewards all year long.
- Canned peaches work too: Just skip the cooking if you decided to use canned peaches.
- Fresh fruit: If you’re using fresh peaches, make sure to cook them a few minutes to help bring out the natural juices.
- Make it ahead: The batter can be mixed and fermented up to 48 hours in advance. Just keep it in the fridge in an airtight container. It’s a great prep-ahead option for when you’re hosting guests or need to plan around a hectic day.
- Customize the fruit: This recipe is easy to adapt with your favorite fruit. Try mixing in other stone fruits like nectarines, apricots, or even plums for a delicious twist on the classic.
Can you make Potato Flake Sourdough Peach Cobbler without fermenting?
YES! In a hurry? You can skip the fermentation process entirely. Just mix the batter as directed, and add 2 teaspoons of baking powder up front (instead of waiting to add it after fermenting). You’ll lose the nutritional benefits of fermented grains and depth of flavor from the sourdough, but it’s a great option when you need something fast. The leavening agent gives lift and fluffiness even without the long ferment.
Pin for later and share with a friend:
Whether you’re a sourdough lover or just discovering fermented baking, this peach cobbler recipe is a great option to explore new textures and flavors of a potato flake starter. It’s one of my favorite desserts made with peaches, especially when topped with a scoop of vanilla ice cream. It’s the kind of dessert that tastes like summer, smells like home, and feels like a tradition.
Next time you’ve got a few ripe peaches on hand, don’t think twice. Just make cobbler.
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Potato Flake Sourdough Peach Cobbler
Equipment
- Large cast iron skillet or 9×13 baking dish
- Large mixing bowl
- Medium mixing bowl
- Measuring cups & spoons or kitchen scale
- Spatula or wooden spoon
- Knife and cutting board
- Beeswax Wrap or plastic wrap for covering the batter
- Medium sauce pan
Ingredients
Fruit Filling:
- 5 fresh peaches peeled, cored, and sliced (about 4 cups or 600–700 grams)
- ¾ cup sugar 150 grams
- ¼ teaspoon salt
Batter:
- 1 cup all-purpose flour 140 grams
- 1 cup sugar 230 grams (can substitute ½ cup brown sugar)
- ¼ teaspoon salt
- ½ cup milk 112 grams
- ¼ cup potato flake sourdough starter active or discard (46 grams)
After Fermentation:
- 6 tablespoons cold butter 85 grams – Add to the pan
- 2 teaspoons baking powder – mixed into the batter as a leavening agent
- 1 –2 teaspoons cinnamon – sprinkled on the top of the peaches
Instructions
- In a large mixing bowl or stand mixer, combine the dry ingredients—flour, sugar, and salt. Add the milk and cup of starter, stirring until just combined. Cover with plastic wrap or beeswax wrap and let sit at room temperature for about 8 hours to allow the fermentation process to take place. If needed, refrigerate for up to 48 hours.
- Preheat your oven to 350°F. Add butter (sliced into chunks) to a 9×13 baking dish or large cast iron skillet. Let it melt in the oven while it preheats. This creates the perfect base for the cobbler dough
- While the butter melts, prepare your fruit. In a separate bowl or saucepan, combine the fresh peaches, sugar, and salt. Simmer briefly on medium heat until the sugar dissolves and the peaches release juices.
- Mix the baking powder into your fermented batter. This optional step helps lift the dough into a soft, airy finish, but if you allowed your batter to long ferment, you can skip the baking powder if desired.
- Remove the pan with melted butter from the oven. Pour the batter directly over the butter—do not stir, just spread into an even layer. Spoon the peach mixture (with all that syrupy juice!) over the batter. Sprinkle cinnamon generously over the top of the fruit.
- Bake for about 40 minutes, or until the cobbler is golden brown and the fruit is bubbling at the edges. Let the cobbler cool slightly before serving.
- Enjoy warm with a scoop of ice cream, if desired. Store leftovers in an airtight container in the fridge for up to 4 days. It’s just as good the next day—if not better.
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