Sourdough Cherry Cobbler

A sweet, tastefully tart cherry filling topped with tangy, sourdough topping makes this sourdough cherry cobbler completely irresistible. Topped with ice cream or whipped cream, this dessert is extra special and perfect for holidays.

Cherries are one of our favorite fruits to pick. The kids love climbing up the ladder, searching for the perfect little fruit – bright and full and delicious. 

It’s a little scavenger hunt with a sweet reward. But there is something else I love about cherries that other people may find to be a slight pain. 

I love the process of pitting them. We have lost the art of doing this simple, yet tedious task that actually allows us rest and opportunity for real, meaningful conversations. 

I think back to the time when people would gather on the front porch to shell peas or shuck corn, while having lovely conversations and enjoying the time together. It wasn’t necessarily a mundane task they wished were easier, but rather a time to spend together. 

Dishes are similar. We haven’t owned a dishwasher for so long, I’ve lost track. The chore of washing dishes by hand provides an opportunity for thinking of the day ahead, praying, and thanking God for all the blessings He has given me (6 kids equals a lot of dishes). It’s a lost act that brings me peace. 

One thing is for sure, pitting cherries for cherry cobbler has a sweet reward at the end. If you love cherries, you will love this recipe. 

It’s a modestly sweetened recipe made from scratch. It’s not an overly gooey and sweet filling, as is typical – it’s just good food. 

Tips:

• This recipe can be made long fermented for the most benefits, or if you don’t have the time, you can easily just mix it up and bake. The long fermentation is optional. 
• I like to use a cast iron skillet to make this a one pot dish. If that isn’t available, cook the cherry filling in a medium/large saucepan, then transfer it to an oven safe baking dish, top with the cobbler topping, and bake.
• To make this dairy free, substitute butter with coconut oil. 

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Tools:

Cast iron skillet

Large bowl

Measuring cups and spoons

How To Make Sourdough Cherry Cobbler:

The night before, start the cobbler topping so it can ferment for the most health benefits.

First, using a grain mill, freshly grind einkorn or wheat berries into flour. You can also skip this step and just use store-bought flour.

Place two cups of flour into a bowl and add active sourdough starter. Active starter is fed and bubbly.

Mix in melted coconut oil and honey; mix well. Start by mixing with a large spoon, then switch to using your hands to knead it for just a minute. 

Cover with a tea towel for 8 to 24 hours. The longer the better. The more the natural yeasts get a chance to ferment the grains, the more digestible the grains become and the more tangy flavor comes out.

The next day, preheat the oven to 350.

To a large cast iron skillet, add four cups of pitted cherries. Fresh or frozen will work.

Next, sprinkle einkorn flour, then add butter and honey to the cherries.

Place the cast iron skillet over low to medium heat and stir the cherry mixture until everything is melted and combined. 

Uncover the cobbler topping dough and add cream, baking soda, baking powder, brown sugar (or coconut sugar), and salt.

Mix, using your hands or a mixer, until well combined.

Lightly flour a clean surface and place dough on top, patting it out until it is about 1/2 to 3/4 inch thick.

Using a mason jar or biscuit cutter, cut out biscuits until all the dough is used.

Place the biscuits on top of the cherry filling, then place the skillet into the pre-heated oven for about 20 minutes, until the biscuits start to turn golden brown. The filling should be bubbly.

Find More Delicious Farm To Table Desserts:

• Strawberry Cheesecake Ice Cream
• Einkorn Berry Crisp
• Lemon Sourdough Poundcake
• Easy Einkorn Brownies
• Sourdough Chocolate Cupcakes

If you try this recipe and love it, I would love if you could come back and give it 5 stars! 

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