Fruit, whether tart or sweet — fresh from the harvest, the market, or the freezer — berries, pome, or stone fruits, this desert has a place for it all. Mercy! We've enjoyed this tasty cobbler filled with low bush cranberries from the patch down the road, last years frozen rhubarb from the plants next to the driveway, frozen blackberries from the store for something a little different, frozen raspberries from last summer's harvest, and blueberries off the mountains lovingly picked and frozen by my mountain-climbing husband. Delicious!
I love sharing tasty sourdough recipes with friends, and this recipe is just that. I also enjoy recipes that can be tweaked to meet the needs of many. What fruit do you have in your freezer? Are you reducing your sugar intake? Are you dairy-free? Grain-free? This recipe is as flexible as you choose/dare to make it. See the notes below the recipe for soaked, gluten-free, and/or dairy-free versions.
Different fruits and different moods require different amounts of sweetener. You may prefer one whole grain flour to another. Different fruits are in season at different times and complimented by different spices. Keep the bare bones of the recipe and have fun dressing it up in different ways. Find your favorite!
I enjoy using minimal sweetener with a tart fruit like cranberries or raspberries, whole wheat flour, and coconut oil. A little plain yogurt or maybe a scoop of vanilla ice cream balances the flavors perfectly. Enjoy!
Sourdough Fruit Cobbler
- 2/3 cup liquid such as milk, homemade nut or seed milk, coconut milk, or fermented dairy
- 1 cup whole grain flour of choice*
- 1/4 cup sourdough starter**
- 4 rounded cups frozen or fresh berries/fruit of choice (about 1 pound)
- 1/4 cup plus 1/3 cup (divided and to taste) natural dry sweetener such as sucanat or coconut sugar
- 1 teaspoon cinnamon or preferred spice (optional)
- 1/2 teaspoon baking soda
- 1/2 tablespoon baking powder
- 1/8 teaspoon sea salt
- 1/2 cup coconut oil or butter
Makes (1) 2-quart casserole, 9-inch round or 8-inch square baking dish.
In a small bowl, stir together sourdough starter and 2/3 cup liquid. Add flour and stir to incorporate. Cover with a tea towel and plate. Set aside for at least 6 hours.
When souring time is over, place oven rack in middle position. Put oil in baking dish and preheat oven to 350 degrees Fahrenheit. As your oven warms, prepare the following two additions.
First, in a small bowl, stir together fruit, 1/4 cup sweetener (or to taste), and spice. Set aside. Second, take bowl of soured dough and sprinkle on top the 1/3 cup sweetener (or to taste), baking soda, baking powder, and sea salt. Use clean hands or mixer to thoroughly combine. I prefer the clean hands method.
Get the baking dish out of the oven. Drop tablespoon-sized spoonfuls of prepared batter on top of the oil. Cover all of the oil, but do not stir. Spoon prepared fruit on top of the batter. Cover the batter, but do not stir.
Bake the cobbler for 40 minutes. Cover with parchment paper and bake another 10 minutes. The cobbler should be browned and no longer gooey in the middle. Continue baking and checking every few minutes until a toothpick inserted into the cobbler come out clean.
Enjoy hot from the oven or warmed for a fresh-from-the oven experience . Delicious with plain yogurt for breakfast or ice cream for dessert. Tasty on its own or with a splash of cold cream. Store in a sealed container in the refrigerator.
*Gluten-free? I encourage you to give this a try. You may want to add a couple teaspoons or so of ground flax or chia seeds to the original batter — to help it hold together.
**No sourdough starter? Make it a soaked recipe eliminating the starter and using 1 cup flour and 2/3 cup liquid that is either fermented or spiked with a couple tablespoons lemon juice or whey.
For a delicious soaked, gluten-free and dairy-free version, use 2 tablespoons lemon juice plus coconut milk to make 2/3 cup liquid, coconut oil, and your favorite gluten-free flour blend plus 2 teaspoons ground chia or flax seed. Soak the liquid, flour, and ground seeds for 6 to 8 hours. When you are ready to bake, sweeten the batter and fruit with as little or much sweetener as you like, add a bit of your favorite spice, and follow directions as written below. Oh my! Absolutely delicious. It's guaranteed to bring smiles and requests for second helpings!
Don't feel like heating up your kitchen on a hot summer day? Out camping and want to end your day with an extra special treat? Give the grill or the fire pit a try! Cobblers are taken to a new level of enjoyment when savored along with the beauty of the great outdoors. Cast iron cookware can be used in either place. You may need to play around with the temperature and the time depending on the heat of your fire and the hotness of your grill, but this cobbler is guaranteed to add a bit of sweet memory to your backyard or camping summertime fun!
Who loves a cobbler? What's your favorite fruit to use in one? Any cobbler baking tips to share?
This post was featured in 57 Scrumptious Egg-Free Desserts, 17 Yummy Desserts Using Sourdough, and 92 Nourishing Grill & Barbecue Dishes, Drinks, & Desserts.
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