I fell in love with this cobbler last summer, and it’s become my favorite way to celebrate the fruits of the season. This time I stirred a little sourdough discard into the batter and used a mix of peaches and blueberries. There was boysenberry and peach leaf ice cream left in the freezer, so I scooped that over the top, and it was simply divine.
Note:
The fruit is forgiving here — use about 900g total of whatever’s in season. I love peaches and blueberries together, but all peaches, or a mix with other stone fruit or berries, works just as well.
When you pour the batter over the butter, don’t stir. It will look unpromising, but the batter rises up and around the fruit as it bakes.
The sourdough discard is optional. It adds a subtle tang, but if you don’t have it on hand, leave it out.
Print
Peach Blueberry Sourdough Cobbler
Description
adapted from Claire Ptak
Ingredients
Fruit
3 large ripe peaches, sliced into eighths
2 cups (300g) blueberries
1/2 cup (100g) granulated sugar
Zest and juice of 1 lemon
Batter
8 tbsp (113g) unsalted butter
½ cup (100g) granulated sugar
1/4 cup (50g) sourdough discard
¾ cup (180ml) whole milk
¾ cup (105g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
Instructions
- Preheat the oven to 375°F.
- Gently toss the peaches and blueberries with the sugar, lemon zest, and juice. Set aside to macerate while you make the batter.
- Put the butter in an 8×8 inch baking dish and place it in the oven to melt as it heats.
- Whisk the flour, salt, baking powder, and sugar together in a large bowl. In a separate bowl, whisk the sourdough discard into the milk, then pour into the dry ingredients, whisking until smooth.
- Pour the batter over the melted butter — do not stir.
- Spoon the fruit over the batter along with any juices. Bake for 45–55 minutes, until the batter is puffed up over the fruit and golden around the edges.
- Serve warm or at room temperature with a scoop of ice cream.
Leave a Reply