Sourdough Cherry Cobbler

A sweet and tart cherry filling topped with a delicious sourdough topping makes this sourdough cherry cobbler completely irresistible.

Course Sourdough

Cuisine American

Keyword cherry cobbler, sourdough cherry cobbler, sourdough cobbler

Prep Time 30

Cook Time 20

Additional Time 12

Total Time 12 50

Servings

Calories 426kcal

Author Lisa Bass

2 cups flour
1/2 cup sourdough starter
1/3 cup melted coconut oil
1/4 cup honey
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup cream
1/4 cup organic brown sugar you could substitute coconut sugar or omit completely it if you are trying to stay away from sugar.

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.
Cover with a tea towel for 8 to 24 hours.
The next day, preheat the oven to 350.
To a large cast iron skillet, add four cups of pitted cherries.
Next, sprinkle over 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.
Bake in a pre-heated oven for about 20 minutes, until the biscuits start to turn golden brown; the filling should be bubbly.

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.