Strawberry Peach Cobbler
This fun summer dessert is the perfect balance of cobbler and crumble. It is sweet, fresh and perfect for sharing! It uses sourdough discard and can be made with any seasonal fruit which makes this the peach + strawberry version the perfect for summer!
❤️ Why You’ll Love Strawberry Peach Cobbler
Perfectly sweet + tangy: The combo of ripe strawberries and peaches brings a natural balance of sweetness with just the right amount of tart.
Comforting and rustic: Cobbler is the kind of dessert that feels like home. No fancy techniques—just simple, honest baking.
Great way to use up fresh or frozen fruit: Got extra summer fruit on the counter (or stashed in the freezer)? This is the perfect way to use it.
🍲 Ingredients
Sourdough Discard – unfed sourdough starter that has been sitting on your counter or in the back of your fridge.
Butter – one stick of melted butter.
Fruit – Peaches and Strawberries! Or you can use any seasonal fruit.
Oats – any kind of oats you have on hand, this is what will give it a “crumble” feel while still being a cobbler.
Flour – All-purpose flour.
Cornstarch – to thicken up the fruit filling.
👩🍳 How to Make Strawberry Peach Cobbler
- Preheat oven to 350°F. Grease a 9×13 a baking dish.
- Start by peeling and slicing your peaches. In a mixing bowl, toss peaches and strawberries with sugar, cornstarch, and vanilla. Pour into a greased 9×13 baking dish.
- In a separate bowl, mix flour, oats, brown sugar, cinnamon, baking powder and salt. Add melted butter, eggs, milk and sourdough discard, and mix until everything is combined.
- Top the fruit with the crumble batter and spread evenly.
- Bake for 40 – 45 minutes, or until the topping is golden and the fruit is bubbling around the edges.
- Cool slightly and serve warm, with vanilla ice cream or whipped cream
🪄 Tips and Tricks
- Add lemon juice to the fruit for a more well rounded flavor!
- This is somewhere between a cobbler and a crumble, it’s like the best of both worlds. So, the topping will be sticky like batter but hold some shape like a crumble.
- No fresh peaches or strawberries? Use frozen fruit—just toss it with a little extra cornstarch (about 1½ tbsp total) to soak up extra juices, and don’t thaw first.
- You can prep the topping in advance and store it in the fridge for 1–2 days. Or freeze it in a zip-top bag to have crumble ready any time!
- Look for the filling to be actively bubbling around the edges—that means the fruit has thickened properly and the topping is cooked through.
🗒 Variations
Cobbler is my favorite dish because it can be made all year long and basically any fruit or filling will work with it! There are so many variations, and here are a few I think you’ll love:
- Blackberry Cobbler Focaccia – Acts Of Sourdough
- Sourdough Discard Berry Cobbler – Acts Of Sourdough
- Sourdough Discard Peach Cobbler – Acts Of Sourdough
- Sourdough Discard Apple Cobbler – Acts Of Sourdough
- Sourdough Discard Peach and Blackberry Crumble – Acts Of Sourdough
🗒 Substitutions
- Use nectarines, plums, or apples instead of peaches.
- Try raspberries, blueberries, or blackberries instead of strawberries
- Use frozen fruit—just don’t thaw it, and add ½ tbsp extra cornstarch to soak up extra juice.
- Use whole wheat flour or a gluten-free 1:1 baking blend instead of all purpose flour.
- If you don’t have oats, sub in crushed nuts (like pecans or almonds), shredded coconut, or just use more flour.
- No discard on hand? Use plain yogurt or Greek yogurt (equal amount), or skip it and just use the classic crumble topping without discard.
🗒 Best served with
- Serve it warm
- Cobbler is best straight from the oven (or slightly cooled). The filling is juicy and bubbly, and the topping is golden and tender. Let it sit for 10–15 minutes before serving so it sets up a bit.
- Scoop generously
- Use a large spoon to scoop down into the layers—get that sweet fruit filling and a good chunk of topping in every serving. No small portions here!
- Add a creamy topping
- This is where cobbler shines. Try:
- A scoop of vanilla ice cream (the cold + warm combo = 😍)
- A dollop of whipped cream
- A spoonful of yogurt or crème fraîche for a tangy twist
👝 How to Store Leftovers
Leftovers keep well in the fridge for up to 3 days. Reheat individual servings in the microwave, or pop the whole dish back in the oven (covered) at 300°F until warm.
🤔 Common Questions
Use plain yogurt or Greek yogurt (equal amount) or skip it and just use the classic crumble topping without discard.
Strawberry Peach Cobbler
Equipment
- 9×13 baking dish
Ingredients
Fruit Filling
- 4 – 6 peeled, sliced peaches
- 2 cups sliced strawberries
- 2 tbs cornstarch
- ¼ cup sugar
- 1 tsp vanilla
Crumble Topping
- 1 cup all-purpose flour
- 1 cup oats
- 2 tsp baking powder
- ½ tsp cinnamon
- pinch salt
- ½ cup melted butter
- 2 eggs
- 1 cup granulated sugar
- ½ cup milk
- ½ cup sourdough discard
Instructions
- Preheat oven to 350°F. Grease a 9×13 a baking dish.
- Start by peeling and slicing your peaches. In a mixing bowl, toss peaches and strawberries with sugar, cornstarch, and vanilla. Pour into a greased 9×13 baking dish.
- In a separate bowl, mix flour, oats, brown sugar, cinnamon, baking powder and salt. Add melted butter, eggs, milk and sourdough discard, and mix until everything is combined.
- Top the fruit with the crumble batter and spread evenly.
- Bake for 40 – 45 minutes, or until the topping is golden and the fruit is bubbling around the edges.
- Cool slightly and serve warm, with vanilla ice cream or whipped cream
