The Best Sourdough Fruit Cobbler

Turn your sourdough starter into a stunning summer dessert! This naturally sweetened sourdough fruit cobbler is exactly what you’re looking for!

Unlike many “sourdough” recipes that just use discard and bake immediately, this cobbler is fully fermented, giving you the rich depth and deeper nutrition that only a true sourdough ferment can offer.

The fruit can be sweetened naturally, and then it’s topped with a crispy yet tender sourdough crust that might just steal the show!

So whether you’re using fresh picked berries or the frozen stash in your freezer, this sourdough cobbler is flexible, family friendly, and dangerously delicious!

And if the cobbler isn’t already perfection enough, add a scoop of ice cream or a dollop of homemade whipped cream and you’ve got the ultimate summer dessert that no one with believe is actually good for you!

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Why you will love this cobbler!

Fully Fermented Sourdough: Easy on your gut and bursting with flavor!

Naturally Sweetened: I love to sweeten mine with maple syrup, honey, coconut or maple sugar for a wholesome touch.

Crispy Meets Tender: The sourdough topping becomes perfectly golden and crisp on the outside, but stays soft and fluffy on the inside.

Versatile with Fruit: The recipe works perfectly with fresh or frozen fruit–think peaches, blueberries, cherries, raspberries, blackberries or blueberries or a medley combo of your favorites!

Simple and Easy: Made with simple, real food ingredients, with simple steps and a mighty tasty and delicious reward!

Ingredients to make The Best Sourdough Fruit Cobbler

Berry Filling:

• Berries (a medley works and tastes great!)
• Maple Syrup or Sugar of choice
• Cornstarch or Arrowroot Powder

Cobbler Topping:

• Active Sourdough Starter
• All purpose Flour
• Melted Butter
• Water
• Baking Soda
• Baking Powder
• Vanilla
• Cinnamon, Nutmeg, Clove
• Unrefined Salt
• Cream, half and half or Milk
• Sugar (I love coconut sugar)

How to Make The Best Sourdough Fruit Cobbler

• Sourdough Sponge: Begin by mixing together the sourdough starter, flour, melted butter and water in a medium size bowl. Cover and let ferment on your counter for 4-12 hours.

• After Ferment make the berry filling, in a large bowl, mix together the berries, sugar, and cornstarch or arrowroot. Fully incorporate everything and let it sit while you mix the sourdough topping.

• To the fermented sourdough sponge, mix together the baking soda, baking powder, spices, salt, vanilla, cream and sugar. It will be very sticky and you want to break up any large sourdough clumps to help give your cobbler the best texture. It works to either mix thoroughly with your hands or a dough hook.
• Add the berry filling to either a 9×13 dish or a 10 or 12 inch cast iron skillet. Spread berries evenly over the bottom.

• Add the sourdough topping. It will be very sticky so using a spoon with be helpful here. Place blobs of sourdough evenly over your berries. Doing your best, thinly spread the blobs together using your spoon to coat the tops of the berries. This helps with cooking the cobbler evenly.
• Bake at 350 degrees F for 45-50 minutes. *If using frozen berries you may need to extend the time because they will take a while to warm up and keep the topping from cooking at first.
• Once golden brown, and poking a toothpick into the cobbler comes out clean, it’s done.
• Serve warm with ice cream or whipped cream and enjoy making this all summer long 🙂

Cold Ferment Option

Don’t have enough time? Or do you want to ferment your grains longer without the dough getting too sour tasting? Try this cold ferment option.

Ferment your dough on the counter anywhere from 4-8 hours. Normally you can bake now, but if you’d like the option to cold ferment, then cover your dough well and add it to the fridge.

This can further your fermentation slowly, still pre digesting the grains and giving you that sourdough benefit. But it also stops the sour flavor from getting too intense.

Or if you ran out of time, or want to bake it fresh at a different time, you can add it to the fridge until you’re ready to bake.

I do suggest allowing the ferment to come to room temp before adding in the rest of the cobbler ingredients. This is because the colder the dough is, the more it resists you breaking it up while adding in the other ingredients which can alter the texture of your cobbler.

So bringing it to room temp first before adding in the ingredients will help when you mix everything together so it can bake evenly.

What size dish is best to make this cobbler in?

• 9×13 baking dish
• 10 inch cast iron skillet
• 12 inch cast iron skillet

Extra Serving Suggestions

1. Serve with a generous scoop of vanilla ice cream.
2. Top with fresh whipped cream and a few mint leaves for colorful garnish.
3. Dairy Free? Coconut whipped cream works beautifully too

This Sourdough Fruit Cobbler is the Perfect Summer Dessert!

This cobbler is the kind of treat you can feel good about sharing! Whether you’re dishing it out to friends and family at a backyard BBQ or swim party or enjoying a quiet evening at home, this is the sourdough fruit cobbler your summer needs!

So be sure to bookmark this dessert so you can refer back to it again and again!

What berries will you be making to go with this cobbler?

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9×13 Dish

10 inch Cast Iron Skillet

12 inch Cast Iron Skillet