Easy Sourdough Raspberry Peach Cobbler (Magic Crust)
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This Sourdough Raspberry Peach Skillet Cobbler is bursting with juicy fruit and rich flavour from sourdough discard and whole wheat flour. Make it with fresh, frozen, or canned peaches and raspberries for an easy dessert that comes together in minutes—a summer favourite with a delicious magic crust.
When I first discovered the beauty of cobblers with a magic crust, everything changed. Don’t get me wrong—I love taking my time on an elaborate dessert—but sometimes an unexpected guest drops by, or a craving for something fruity hits, and you just want a simpler option.
This sourdough raspberry peach cobbler takes the abundant harvest of peaches and raspberries, adds a few simple pantry staples, and turns them into something truly magical. I love that this style of cobbler comes together with minimal dishes, hardly any hands-on time, and a whole lot of flavour.
Why You’ll Love This Recipe
Recipe Tips
Bake in a Cast Iron Pan: Baking in a preheated cast iron pan gives this dessert a crispy magic crust which I think adds a special depth of flavour.
Don’t Stir the Batter – For a true “magic crust” effect, pour the batter over the melted butter, then add the fruit on top without mixing. The batter will rise up and around the fruit as it bakes, creating that golden, crisp edge.
Use Juicy Fruit: Using juicy fruit will add moisture and colour to your cobbler.
Ingredients
- Milk – The main liquid.
- Vanilla – Of course.
- Sugar – I use brown cane sugar but regular sugar is fine. Any granulated sugar.
- Sourdough Discard – Should be consistency of pancake batter or paint. The older the discard, the more sour your cobbler will be.
- Whole Wheat Flour – Freshly milled is what I use but regular whole wheat is fine.
- White Flour – All-purpose flour is your guy.
- Baking Powder – To give it rise.
- Salt – Of course.
- Butter – Melted in your dish to pour the batter into.
- Raspberries – Fresh or frozen.
- Peach – Canned, fresh, or frozen.
Materials
- Mixing Bowl
- Whisk
- 10″ Cast Iron Skillet
Step-by-Step Instructions
Preheat & Prep Skillet – Place a cast iron skillet in the oven and preheat to 375°F (190°C).
Prepare Fruit – In a medium bowl, combine peaches and raspberries. Set aside.
Make Batter – In another bowl, whisk together milk, sugar, sourdough discard, and vanilla. Add whole wheat flour, white flour, baking powder, and salt. Whisk until just combined; do not over-mix.
Melt Butter – Carefully remove the hot skillet from the oven. Add butter and return to the oven until melted (watch closely to prevent burning). Swirl or brush the melted butter around the pan to coat.
Assemble Cobbler – Pour batter into the buttered skillet without stirring. Spoon fruit (and juices) evenly over the batter. Sprinkle the top lightly with sugar.
Bake – Return skillet to the oven and bake for 25–35 minutes, or until the crust is golden and cooked through.
Serve – Enjoy warm with yogurt, ice cream, or freshly whipped cream.
Recipe FAQ
How To Store
Best served fresh but you can store leftovers in an airtight container in the fridge for up to 2-3 days. Though we rarely ever have leftovers of this dessert.
Easy Sourdough Peach Raspberry Cobbler (Magic Crust)
Equipment
- 10" Cast-Iron Pan
Ingredients
Magic Crust Batter
- 130 g Milk
- 1 tsp Vanilla
- 150 g Sugar
- 100 g Sourdough Discard
- 75 g Whole Wheat Flour
- 75 g White Flour
- 1½ tsp Baking Powder
- ½ tsp Salt
Butter Layer
- 75 g Butter 1/3 cup
Fruit Mix
- 1½ cups Raspberries
- 1½ cups Peach
Instructions
- Preheat & Prep Skillet – Place a cast iron skillet in the oven and preheat to 375°F (190°C).
- Prepare Fruit – In a medium bowl, combine peaches and raspberries. Set aside.
- Make Batter – In another bowl, whisk together milk, sugar, sourdough discard, and vanilla. Add whole wheat flour, white flour, baking powder, and salt. Whisk until just combined; do not over-mix.
- Melt Butter – Carefully remove the hot skillet from the oven. Add butter and return to the oven until melted (watch closely to prevent burning). Swirl or brush the melted butter around the pan to coat.
- Assemble Cobbler – Pour batter into the buttered skillet without stirring. Spoon fruit (and juices) evenly over the batter. Sprinkle the top lightly with sugar.
- Bake – Return skillet to the oven and bake for 25–35 minutes, or until the crust is golden and cooked through.
- Serve – Enjoy warm with yogurt, ice cream, or freshly whipped cream.