Here’s a Sourdough Peach Cobbler Skillet recipe! Fresh Outer Banks peaches don’t last long around here, so whenever we can get our hands on them, we’re looking for new ways to use them. This sourdough peach cobbler is buttery, full of juicy peaches, and one of those desserts that tastes even better with a scoop of vanilla ice cream after a day at the beach.
Sourdough Peach Cobbler Skillet Ingredients
Peach Filling
- 2 tbsp salted butter
- 4-5 peaches, peeled and sliced
- ½ c brown sugar
- 2 tsp cinnamon
Cobbler
- 8 tbsp salted butter
- 1 c AP flour
- ½ tbsp baking powder
- 1 c brown sugar
- ½ tsp salt
- ½ c milk
- 1 tsp vanilla extract
- 70 g sourdough discard
- 1 tbsp honey
Directions
Make the peach filling first:
- Melt 2 tbsp butter in a 10-12” cast iron skillet over medium heat.
- Once melted, add peaches, brown sugar, and cinnamon. Stir to combine.
- Bring peach mixture to a boil then reduce heat to a simmer for 10 minutes.
- Remove from the pan and let sit in a bowl while you prepare the cobbler.
Make the cobbler second:
- Preheat the oven to 375 degrees F.
- In a large bowl, mix all cobbler ingredients except the butter, brown sugar, and honey until all the flour is incorporated.
- Melt the butter in the cast iron skillet.
- Add cobbler batter over the melted butter into the skillet. Do not mix together.
- Scoop the peach mixture, including all the liquids, over the batter.
- Bake for 35 minutes or until the cobbler is golden brown.
- Remove from the oven and drizzle honey on top.
- Let cool slightly before serving. We can’t do cobbler without a scoop of vanilla ice cream and highly recommend you do the same!