This sourdough cobbler is a wonderfully quick and simple dessert. It is similar to a pie or a crisp, with a biscuit-based sourdough topping.
It’s the perfect way to enjoy your favourite type of fruit. Or see the section below for five of my favourite fruit combinations.
Types of Sourdough Cobbler
This simple sourdough cobbler is delicious with any type of seasonal fruit. Here are a few of my favourite flavours combinations:
- Apple Pie: Use 2 1/2 lbs of fresh or frozen apples, thinly sliced. Add in 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp ground cloves.
- Ginger Peach: Use 2 1/2 lbs of fresh peaches. Flavour it with 1 tsp of ground ginger, 1/2 tsp ground cinnamon.
- Vanilla Pear: Mix 2 1/2 lbs of fresh or frozen pears along with the seeds from 1 vanilla pod or 2 tsp of vanilla extract.
- Mixed berries: Use 2 1/2 lbs of your favourite berries, fresh or frozen, with a 1/2 tsp of cinnamon.
- Strawberry rhubarb: Mix 1/2 lb of rhubarb with 2 lbs of strawberry. Add up to 1 cup of sugar to balance the tartness of the rhubarb.
The rich fruit flavour of cobbler is even more amazing when served with a creamy topping. It’s the perfect way to balance the sweet and acidic nature of the fruit.
Here are a few recommended serving options:
- Cultured whipping cream is quick and easy.
- Classic quick custard for a vintage-inspired dessert.
- Date-sweetened caramel sauce is perfect with apple cobbler.
- Vegan custard is a delicious dairy-free alternative
Sourdough cobbler is just like a pie, only better! It is quick and simple to make with apples, pears, peaches or berries. See the section above for five of my favourite fruit combinations. The recipe includes a quick alternative for anyone who doesn’t have a sourdough starter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4–6 1x
- Category: Dessert
- Method: Sourdough
- Cuisine: Traditional
- Diet: Gluten Free
- 3/4 cup of flour (gluten free or pastry flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp butter
- 1 cup sourdough starter (see notes for an alternative)
- 2 1/2 lbs of fruit
- 1/2 cup of brown sugar (may need up to 1 cup for tart fruit)
- Spices or other flavours (see the section above for suggestions)
- 2 tbsp melted butter
- 3 tsp sugar
- Mix the flour with the baking soda, baking powder, salt and spices.
- Cut the butter into the flour until it is evenly distributed.
- Mix in the sourdough starter to form a sticky dough. Avoid over mixing, you just need to bring the dough ingredients together.
- Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish.
- Top with the cobbler biscuit dough.
- Brush the top of the biscuit with melted butter, then sprinkle on some sugar.
- Bake at 375F (180C) for 40-50 minutes until the dough is cooked and the top is nicely browned.
- Serve with cream or custard.
- If you don’t have an active sourdough starter, then mix 1 cup of buttermilk with 1 cup of flour and let it sit out on the counter for 24 hours to ferment.
- This recipe also works with sourdough discard. Just make sure the discard isn’t more than a few weeks old.
- I usually bake with my gluten-free flour mix. If you are using wheat flour, then try to avoid over mixing. You don’t want to build up a bread-like gluten structure.
- Feel free to replace the brown sugar with your favourite sugar alternative. I usually use date sugar (affiliate link).
- For a vegan and dairy-free cobbler, replace the butter with margarine.
Keywords: summer, spring, fall, winter fruit, apple, pear, peach, blueberry, strawberry, gluten free, egg-free,