Vegan Sourdough Discard Peach Cobbler
This vegan sourdough discard peach cobbler is a wholesome twist on a summer favourite. Juicy peaches are baked under a golden, slightly tangy sourdough topping made with spelt flour and no refined sugar. It’s naturally sweetened, dairy-free, and gut-friendly — the perfect way to use up sourdough discard while enjoying a cozy, fruit-filled dessert.
Equipment
- Cast-iron skillet or 9x13” baking dish
- Measuring spoons and cups
- Large mixing bowl
- Biscuit/cookie cutter or a cup
Ingredients
Peach Filling
- 5 cups peaches, sliced fresh, frozen, or canned
- 2 tsp cinnamon
- 2 tbsp spelt flour
- 3 tbsp plant-based butter or coconut oil
- ⅓ cup maple syrup or coconut sugar
Biscuit Topping
- 1 cup Wholegrain spelt flour
- 1 cup light spelt or all-purpose
- ½ cup sourdough starter fed or unfed
- ⅓ cup coconut oil melted
- ¼ cup honey
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- ⅓ cup plant-based cream or full-fat coconut milk
- ⅓ cup coconut sugar or monk fruit sweetener
Instructions
Mix Biscuit Dough
- Preheat oven to 350℉.
- Whisk flour, baking soda, baking powder, cinnamon, salt, and coconut sugar in a large bowl.
- Add sourdough starter, coconut oil, honey, and cream to the bowl and mix well.
Prepare the Peach Filling
- Mix peaches, flour, cinnamon, maple syrup, and butter in the cast iron skillet/baking dish
- Bake the peach mixture in the oven for 8-10 minutes.
Fold and Cut the Biscuits
- While the peaches are baking, prepare the biscuits.
- On a lightly floured surface, fold the dough over itself 2-3 times, then pat it out until it’s 1/2 an inch thick.
- Using a round cookie cutter or cup, cut out about a dozen or more biscuits (you will need to recombine the scraps to use all the dough).
Assemble and Bake the Cobbler
- Remove the peaches from the oven and stir them well.
- Arrange the biscuits over the peaches and bake for 20 minutes or until biscuits are a golden brown colour.
- Cool for 15 minutes before serving.
Notes
- Fresh, Frozen, or Canned Peaches: Fresh peaches work best, but frozen peaches can be used (no need to thaw completely). If using canned, choose ones packed in juice, not syrup.
- Sweetener Options: Maple syrup, agave nectar, or monk fruit syrup all work well. Adjust to taste depending on the sweetness of your peaches.
- Spelt Flour Substitute: You can use whole wheat or all-purpose flour if you don’t have spelt. For a gluten-free version, use a 1:1 gluten-free flour.
- Make Ahead: Assemble the peach filling in advance and store in the fridge. Mix the topping just before baking for best results.
- Serving Ideas: Delicious warm with vegan vanilla ice cream, coconut whipped cream, or simply on its own.
- Storage: Store leftovers covered in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through, or enjoy cold.