Sourdough Berry Cobbler

You’re going to love this easy to make sourdough berry cobbler, served with a scoop of vanilla ice cream! You can use fresh or frozen mixed berries to make the sweet, jammy filling. The delicious sourdough cobbler topping is made using either sourdough starter or sourdough discard which adds a depth of flavor a regular cobbler just can’t reach.

Why You’ll Love This Recipe!

• No Fuss Sourdough Biscuit Topping – The crunchy biscuit topping for this sourdough cobbler is no fuss, easy and doesn’t require any finesse! You can scoop and blob it on top and it will turn out amazing! It’s one of the things I love most about this sourdough recipe!
• Use Fresh or Frozen Berries – This recipe works with either fresh, frozen or a combination of both. This makes it economical and means you can make it year round!
• Easily Scale The Recipe – I’ve made this recipe to fit into a 2Q or 1.9L baking dish but it’s easy to scale the recipe. Need to feed a crowd? You can double or even triple the recipe. You can even halve it for a sourdough cobbler just for 2!

Ingredients

• Fresh Berries – You can use whatever berries you like, from raspberries, strawberries and blueberries, to harder to find berries like blackberries. Your berries can be fresh or frozen or a mixture of both. So you could use fresh blueberries and strawberries and frozen raspberries for example. If you are short on berries, add some peeled, chopped apple to the filling. The berry juice will stain the apple so you won’t even notice it in there. The pectin from the apple will also help thicken the filling too.
• Granulated and Brown Sugars 
• Lemon Juice – If you don’t have any lemons on hand, orange juice works well too. You can also add lemon zest to the filling to really brighten it up if you want to.
• All-purpose Flour – I’ve chosen to use all-purpose flour rather than cornstarch to thicken the filling of this cobbler. 
• Vanilla Extract
• Butter – I’ve used salted butter but you can use unsalted butter if you prefer. Whatever you use needs to be frozen and grated. There’s no melted butter in this sourdough cobbler recipe.
• Buttermilk and Heavy Cream
• Sourdough Starter or sourdough starter discard – You’ll need 100 grams of either.
• Baking Powder – Not baking soda!
• Salt – Just a pinch of salt to bring out the sweetness!
• Turbinado Sugar – or any coarse sugar that will give you a crunchy texture on top.

How To Make Sourdough Berry Cobbler

This sourdough berry cobbler is such a delight to make. It’s a delicious recipe that takes very little time to pull together and uses simple ingredients, but gives you such a decadent result! I just know this will become a family favorite at your house, as it is at mine!

I’ve used a 2 Quart ceramic baking dish, but you can use a cast-iron skillet or even a square baking pan if you prefer. I like to add the filling ingredients directly to the baking dish as it creates much less washing up! But if you’d prefer to mix it separately, then that’s fine too!

To your 2Q or 1.9L baking dish add the berries, white sugar, brown sugar, lemon juice, all purpose flour and vanilla extract. Use a spoon or your hands to coat the berries in the flour and sugar mixture.

You want the berries to be well coated so the filling cooks down and thickens into a jam like consistency. Set this aside while you prepare the topping.

Before you start making the topping, you’ll need to grate the butter and put in the freezer until you need it. You should also mix the buttermilk, heavy cream, vanilla extract and sourdough starter together in a jug.

Now in a small mixing bowl, add together the all purpose flour, baking powder, salt and sugar. Stir together until well combined.

Now put the cold butter into the flour mixture and rub it into the flour. You won’t need to rub it a lot because the butter is grated, so as long as it’s well distributed and coated in flour it will be fine.

Now, pour the liquid mixture (with the buttermilk) into the dry ingredients and stir together to form a wet dough.

Scoop the wet dough and place blobs or chunks of cobbler dough onto the top of the berry filling you prepared earlier. It doesn’t have to be neat, just plop it on. It’s good to have some of the filling visible too as this will bubble up during cooking and be so pretty! Sprinkle the top of the sourdough berry cobbler with coarse sugar.

Place the sourdough berry cobbler into your preheated oven for around 40 minutes. You’ll know it’s ready when the topping is golden brown and you can see the filling bubbling up around the sides. Remove from the oven and allow it to sit for around 10 minutes before serving. This allows the filling to thicken and become nice and jammy.

How To Store + Freeze

Leftovers of this sourdough berry cobbler can be stored in an airtight container in the fridge for up to 4 days. If you don’t want to use another container, you can just place some aluminum foil over the baking dish and store it as is. It can be reheated in the microwave or oven.

You can freeze the cobbler before baking or after baking. It will last in the freezer, unbaked or baked, for up to 8 weeks.

If you love making sourdough desserts, then make sure you check out this sourdough peach cobbler, sourdough apple crisp, sourdough pumpkin pie or this sourdough chocolate chip cookie skillet.

Frequently Asked Questions

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