Easy Sourdough Peach Raspberry Cobbler (Magic Crust)
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.
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.