Sourdough Cobbler

COVID season has given us more time. Some of that time I have given to re-visiting my sourdough starter. Last year I attempted a starter, and somehow I managed to let it turn into something that smelled like diaper. Thankfully, this time was a bit more successful. We have created so many excellent recipes with our starter. I am also obsessed with not throwing any away, so I have some great sourdough discard recipes as well that I am going to add soon.

This one was an amazing surprise. It was born out of necessity. I had a lot of starter that needed to be used, and it was too hot to make bread. Plus, I had some fruit that had ripened quickly and needed to be eaten. This recipe gets four points for awesome...1. it uses brown sugar with the fruit, this was excellent. 2. The butter is cut into the butter like a biscuit mix, so the crust is light and fluffy. 3. There is a butter and sugar topping that provides a bit of sweetness and a crispy top. It went over really well in our house.

Sourdough Cobbler

Ingredients:

filling:

• 2 1/2 lbs of fruit
• 1/2 cup of brown sugar 
• 1 tsp cinnamon 

dough:

• 3/4 cup of flour 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 tbsp butter
• 1 cup sourdough starter 

topping:

• 2 tbsp melted butter
• 3 tsp sugar

Directions:

1. Cut up your fruit and mix with the brown sugar and cinnamon. Set aside while you create the dough.

2. Combine flour, baking powder, baking soda, and salt into a medium mixing bowl. Using a pastry blender, blend in the butter until it is in pea sized pieces, then mix in the sourdough starter.

3. Spoon the fruit evenly over the bottom of a 10 cup baking dish, then cover the fruit with the prepared cobbler dough.

4. Melt the 2 tablespoons of butter, and combine with 3 tablespoons of sugar. Brush or drizzle the topping over the cobbler dough.

5. Bake at 375 degrees for 40-50 minutes or until the fruit is bubbling and the cobbler crust is lightly browned.