Sourdough Berry Cobbler

This simple to make sourdough berry cobbler can be made using fresh or frozen berries. Use your sourdough starter to add a delicious tang to the crunchy biscuit topping. Served with ice cream or whipped cream, you are going to want to make this over and over again!

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 30

Cook Time 40

Total Time 1 10

Servings serves

Calories 5948kcal

Equipment

Baking Dish or Skillet (I've used a 2Q or 1.9L baking dish)

Ingredients

Cobbler Filling

800 g Fresh Berries (can be fresh or frozen or a mixture of both - see notes for further details)
30 g White Sugar
50 g Brown Sugar
20 g Lemon Juice
30 g All Purpose Flour
5 g Vanilla Extract

Cobbler Topping

50 g Butter (grated and frozen) - I've used salted butter
150 g Buttermilk (see notes for alternative)
50 g Heavy Cream
5 g Vanilla Extract
100 g Sourdough Starter (or sourdough starter discard)
200 g All Purpose Flour
6 g Baking Powder
3 g Salt
55 g White Sugar
50 g Raw Sugar (for sprinkling on top)

Instructions

Sourdough Berry Cobbler Filling

Preheat your oven to 200C (390F).
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.

Sourdough Berry Cobbler Topping

Before you start, ensure you have these things done and set aside:
Grate the butter and put in the freezer until you need it.
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, grated 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 buttermilk mixture (wet ingredients) into the dry ingredients and stir together to form a wet dough.
Scoop the wet dough and place blobs onto the top of the berry filling you prepared earlier. It doesn't have to be neat, just blob 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 the granulated sugar.
Bake the sourdough berry cobbler in the oven at 200C (390F) for 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.

Notes

Berries - I've used a mixture of fresh and frozen strawberries, blueberries and raspberries. You can use fresh berries when they are in season and cheap and frozen when they're not. In testing this recipe, I used just frozen, just fresh and a mixture of the two and there was no discernible different in the quality of the cobbler, so just use what you have on hand. If you are lacking berries, a few apples chopped up can make up the difference and the berries will stain the apple so no one will notice!

Buttermilk - if you don't have any buttermilk, use 130g of whole milk with 20g of white vinegar added. Allow to sit for 5 minutes before adding to the recipe.

Lemon Juice - if you like a really strong lemon kick, add the zest of the lemon to the berry mixture as well as the juice. Orange juice and zest is also nice if you don't have lemon.

Nutrition