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Sourdough Discard Skillet Peach Cobbler

Sourdough Discard Peach Cobbler Recipe

Yield: 8 servings Prep Time: 20 minutes Cook Time: 35–40 minutes Total Time: About 1 hour
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Peach Filling
  • 2 tablespoons butter
  • 5 peaches peeled and sliced
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • Cobbler
  • 8 tablespoons ½ cup butter
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1¼ cups brown sugar divided
  • ¼ teaspoon salt
  • ½ cup milk
  • 1 teaspoon vanilla extract or measure with your heart
  • 70 grams sourdough discard about ⅓ cup

Method
 

  1. Make the Peach Filling
  2. Add 2 tablespoons butter to a 10-inch cast iron skillet and melt over medium heat.
  3. Add the sliced peaches, ½ cup brown sugar, and cinnamon. Toss everything together until every peach slice is coated in that buttery brown sugar and cinnamon goodness.
  4. Bring the peach mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes.
  5. Transfer the peaches and all their syrup to a large bowl and set aside to cool slightly. And when they won’t burn your mouth, taste one to make sure they’re “good enough.” This is quality control. Very important work.
  6. Make the Cobbler
  7. Preheat the oven to 375°F.
  8. In a large bowl, combine the flour, baking powder, 1 cup of the brown sugar, salt, milk, vanilla extract, and sourdough discard. Mix until combined. Set the remaining ¼ cup brown sugar aside for the topping.
  9. Add the 8 tablespoons butter to your 10-inch cast iron skillet and melt it.
  10. Pour the cobbler batter directly over the melted butter. Do not stir the batter and butter together. I know you’ll want to. Step away from the spoon. We want all that butter to work its magic around the batter while it bakes.
  11. Spoon the peaches evenly over the cobbler batter. Scrape every bit of that gooey brown sugar and cinnamon syrup out of the bowl and into the skillet, too. Waste not, want not.
  12. Sprinkle the remaining ¼ cup brown sugar evenly over the top. You can be very precise and fancy about this or just go nuts like I do.
  13. Bake
  14. Bake at 375°F for 35–40 minutes, or until the cobbler is puffed and beautifully golden brown and the peach filling is bubbling around the edges.
  15. Ovens vary, so start checking around 25 minutes. If the top is browning too quickly, loosely cover the skillet with foil and continue baking until the cobbler is cooked through.
  16. Remove the cobbler from the oven and allow it to cool slightly before serving. Your peaches may be beautifully visible or they may hide underneath the topping like mine did. Either way, she’s a cobbler and she’s beautiful.
  17. Serve warm with vanilla ice cream or whipped cream. All cobblers are positively naked without one or the other, so make sure you add a generous scoop when you serve this up to the people you love.

Notes

Sourdough discard: You can use unfed sourdough discard straight from the refrigerator. It doesn’t need to be active or bubbly for this recipe.
Peaches: Ripe fresh peaches are wonderful here, but slightly firm peaches work too since they get a head start cooking on the stove.
Don’t stir the layers: Once the melted butter, cobbler batter, and peaches go into the skillet, resist the urge to mix everything together. The batter will rise and bake around the fruit on its own.
Serving: This cobbler is especially lovely served warm, when the peaches are still gooey and a scoop of vanilla ice cream can melt down into all the little nooks and crannies. And yes, “especially lovely” is code for “get a spoon immediately.”