Cobbler is one of my very favorite desserts, peach cobbler to be exact. This cobbler is filled with fresh peaches and blackberries and topped with the most delicious crumbly cobbler topping made with oats, butter, and sourdough discard. Then I finished it with a dollop of homemade maple whipped cream. It’s full of flavor, textures and absolutely perfect for summer.

❤️ Why You’ll Love Peach Cobbler

Seasonal + simple is what I like to call this recipe. It’s made with sourdough discard and comes together in less than an hour. Which makes this a super summer dessert. If you don’t like blackberries or want to keep this just a true peach cobbler, all you have to do is leave them out entirely and it works just as well.

🍲 Ingredients

Sourdough Discard – Unfed, inactive sourdough starter.

Butter – One stick of butter, melted.

Flour – Unbleached all purpose flour.

Oats – Rolled oats work best, but use whatever you have on hand.

Sugar – Granulated sugar- in the batter, you can use all brown sugar for more flavor.

Brown Sugar – Half the brown sugar gets sautéed with the peaches, and the other half gets sprinkled on top of the crumble.

Egg – To bind everything together.

Baking Powder – The leavening agent for the cobbler.

👩‍🍳 How to Make Peach Cobbler

  • First, peel and slice your peaches. Melt one stick of butter and set aside.
  • In a large cast iron over medium heat, melt one tablespoon of butter. Transfer your peaches into the pan with ¼ cup brown sugar, 1 tsp cinnamon and a pinch of salt. Sauté until the brown sugar has dissolved and the peaches are soft. About 2-3 minutes. Add fresh blackberries and mix everything together.
  • In a medium sized mixing bowl, add all of your dry ingredients (flour, oats, baking powder, salt) and whisk together. Add melted butter, eggs, sourdough discard and granulated sugar. Mix until everything is combined and you have a crumbly batter.
  • Place dollops of the crumbly cobbler directly over the peaches and blackberries until everything is evenly distributed. Sprinkle ¼ cup brown sugar over everything.
  • Preheat your oven to 415 degrees, and bake the cobbler for 28-30 minutes.
  • While your cobbler is baking, make your maple whipped cream.
  • Pour one 16 oz container of heavy whipping cream into a stand mixer with a wire whisk and mix on medium high for 2-3 minutes. When stiff peaks start to form, slowly add the 3 tablespoons of maple syrup. Mix for one more minute until everything is combined, careful not to overmix and break your whipped cream.
  • When your cobbler is done, serve warm with a generous dollop of maple whipped cream! 😋

🪄 Tips and Tricks

  • This peach cobbler includes fresh blackberries because I enjoy the difference in texture and using both seasonal fruits, but if you want to keep the blackberries out entirely, you can absolutely do so! 
  • As long as your heavy whipped cream is cold, and you use a cold bowl, you don’t need a stand mixer. You can hand mix in a bowl, it’s a little more work but worth it because the whipped cream is a delicious addition to this cobbler. 
  • There are a few different ways you can peel peaches, but I use a potato peeler to take the skin off and it works just fine.
  • You don’t have to make the maple whipped cream, you can top the cobbler with your favorite ice-cream instead!
  • I like to make this in a cast iron dish because it’s easy to cook the peaches and bake the cobbler all in the same dish.

🗒 Variations

Using seasonal ingredients it my favorite, I have a really popular apple cobbler recipe that has more of a cake topping than a crumble topping. You can check that one out for the fall!


🗒 Substitutions

You can make any fruit substitution you like for this cobbler since the topping is very versatile.

  • Seasonal fruits
  • Any whipped topping substitution you like.
  • Using all brown sugar instead of granulated sugar.


🗒 Best served with

  • Home made whipped cream
  • Favorite ice cream
  • Summer desserts
  • More fresh fruit

👝 How to Store Leftovers

Store your leftover cobbler in an air tight container in the fridge for 3 – 4 days. Reheat and enjoy warm when you’re ready for another serving!

🤔 Common Questions

Can I leave out the blackberries?

Absolutely! If you want a true peach cobbler, leave out the blackberries and add 1 – 3 more peaches instead.

5 from 1 vote

Peach Cobbler

Print Recipe
Cobbler is one of my very favorite desserts, peach cobbler to be exact. This cobbler is filled with fresh peaches and blackberries and topped with a crumbly cobbler topping made with oats, butter, and sourdough discard. Then I finished it with a dollop of homemade maple whipped cream. It's full of flavor and absolutely perfect for summer.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

Equipment

Ingredients

  • 8-10 peaches peeled
  • 1 ½ – 2 cups blackberries
  • ½ cup melted butter plus one tbs
  • 1 cup all purpose flour
  • 1 cup oats
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • ½ cup milk
  • ½ cup sourdough discard
  • 2 eggs
  • 1 tsp cinnamon
  • ½ cup brown sugar
  • ½ tsp salt

Maple Whipped Cream

  • 16 oz heavy whipping cream
  • 3 tablespoons maple syrup

Instructions

  • First, peel and slice your peaches. Melt one stick of butter and set aside.
  • In a large cast iron over medium heat, melt one tablespoon of butter. Transfer your peaches into the pan with ¼ cup brown sugar, 1 tsp cinnamon and a pinch of salt. Sauté until the brown sugar has dissolved and the peaches are soft. About 2-3 minutes. Add fresh blackberries and mix everything together.
  • In a medium sized mixing bowl, add all of your dry ingredients (flour, oats, baking powder, salt) and whisk together. Add melted butter, eggs, milk, sourdough discard and granulated sugar. Mix until everything is combined and you have a crumbly batter.
  • Place dollops of the crumbly cobbler topping directly over the peaches and blackberries until everything is evenly distributed. Sprinkle ¼ cup brown sugar over everything.
  • Preheat your oven to 415 degrees, and bake the cobbler for 28-30 minutes.
  • While your cobbler is baking, make your maple whipped cream.
  • Pour one 16 oz container of heavy whipping cream into a stand mixer with a wire whisk and mix over medium high heat for 2-3 minutes. When stiff peaks start to form, slowly add the 3 tablespoons of maple syrup. Mix for one more minute until everything is combined, careful not to overmix and break your whipped cream.
  • When your cobbler is done, serve warm with a generous dollop of maple whipped cream!

Notes

This peach cobbler includes fresh blackberries because I enjoy the difference in texture and the use of both seasonal fruits, but if you want to keep the blackberries out entirely, you can absolutely do so! 
As long as your heavy whipping cream is cold, and you use a cold bowl, you don’t need a stand mixer. You can hand mix in a bowl, it’s a little more work but worth it because the whipped cream is a delicious addition to this cobbler. 

Nutrition

Calories: 548kcal | Carbohydrates: 82g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 105mg | Sodium: 308mg | Potassium: 386mg | Fiber: 5g | Sugar: 59g | Vitamin A: 1440IU | Vitamin C: 12mg | Calcium: 146mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: Cobbler, Sourdough, Sourdough Discard
Servings: 8
Calories: 548kcal

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Recipe Rating




2 Comments

  1. 5 stars
    Yum! So tasty and fairly simple to make. My one problem is the filling boiled over in the oven and started burning and smoke filled my kitchen. I use frozen peaches and berries so that might have been the issue

    1. I used frozen peaches and berries too. I just put on very low and warmed the peaches first, then added the blackberries after all the ice was gone from the peaches.