This sourdough cobbler is wonderfully quick and simple dessert. It is similar to a pie or a crisp, with a biscuit-based soured dough. Try it with your favourite of fruit. It’s a healthy and delicious treat whether you bake an apple cinnamon cobbler or a vanilla pear cobbler!
This simple sourdough cobbler is delicious with any type of seasonal fruit. Here are few of my favourite flavours:
- Apple Pie: Use 2 1/2 lbs of fresh or frozen apples thinly sliced. Add in 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp cloves.
- Ginger Peach: Use 2 1/2 lbs of fresh peaches. Flavour it with 1 tsp of ground ginger, 1/2 tsp cinnamon.
- Vanilla Pear: Mix 2 1/2 lbs of fresh or frozen pears, with 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.
Sourdough Fruit Cobbler
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: 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 section above for suggestions)
- 2 tbsp melted butter
- 3 tsp sugar
- Mix the flour with the baking soda, 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 all of the filling ingredients together 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 minute 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.
- 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 honey, stevia or xylitol. I usually use date sugar (affiliate links.)
Keywords: summer, spring, fruit, apple, pear, peach, blueberry, strawberry, gluten free, egg-free,