Gluten-Free Sourdough Peach Cobbler

Gluten-Free Sourdough Peach Cobbler

Rebecca Gerritsen

Sourdough Peach Cobbler is a summer favourite. It’s quick and easy to make and sooo delicious! Every spoonful is layered with juicy, sweet summer peaches, vanilla, warming cinnamon and brown sugar. The topping is crisp on the edges and soft in the centre. Top with vanilla ice cream for the best treat of the summer!

Filling:
55 g (vegan) butter or coconut oil
6 medium peaches or nectarines, cut into 8-10 wedges
45 g light or dark brown sugar
60 g orange or lemon juice
5 g cornstarch
1 tsp vanilla powder or extract
½ tsp ground cinnamon
pinch of salt

Batter:
120 g sourdough starter (active or discard)
15 g tapioca starch
15 g potato starch
100 cane sugar
1½ tsp baking powder
pinch of salt
60 g plant-based milk of your choice 
55 g melted (vegan) butter or coconut oil
1 tsp lemon zest

Method:
1. Preheat the oven to 190°C. 

2. In a large pan, melt the butter/coconut oil and transfer the peaches into the pan. Add the brown sugar, cinnamon, vanilla, and salt and stir to combine. 

3. In a small bowl, whisk together the orange juice and cornstarch until it dissolves in the liquid. Add the mixture to the pan and cook, gently stirring for 2-3 minutes.

4. Remove from the heat and transfer the mixture into a 26x20 cm baking dish. Set aside.

5. To make the batter, stir together the starches, sugar, baking powder, and salt. Add the sourdough starter, milk, melted butter/coconut oil and lemon zest and mix until just combined. 

6. Pour the batter over the peach mixture. Bake for about 45 minutes in the middle of the oven until golden brown. Let it cool for 15-20 minutes before serving. 

7. Serve the cobbler warm or at room temperature with vanilla ice cream. Enjoy!

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