When blackberries come into season, this sourdough blackberry cobbler will become a favorite summer treat; it definitely has in our home! This sourdough blackberry cobbler has a hint of sweetness, topped with sourdough biscuits and baked until golden brown.
The first time I went to the beach with my husband, he introduced me to a fruit stand that served the best blackberry cobbler! Before then, I was definitely more of a blueberry cobbler fan, but that homemade blackberry cobbler changed me.
That cobbler with a side of vanilla ice cream is now a traditional stopping point on our way to the beach each year. Boy do we look forward to it!
However, this sourdough blackberry cobbler recipe incorporates MUCH more substantial ingredients such as Einkorn flour, sourdough starter, and is free of refined sugar! The blackberries and honey are the only sweetener added to this delicious cobbler. Don’t feel bad if you’d like to enjoy this treat for breakfast- I sure don’t!
So while I look forward to the beach trip blackberry cobbler once each year, this sourdough blackberry cobbler version is perfect to make on repeat all through the summertime!
Tools You May NEED
Mixer
Strainer
WATCH THE TUTORIAL
Ingredients For sourdough Blackberry Cobbler
Cobbler Filling:
1 lb blackberries
4 TBSP Honey
4 TBSP Einkorn Flour OR 2 T All Purpose Flour
2 TBSP Grass Fed Butter
Sourdough Topping:
1 cup Einkorn Flour OR 3/4 cup All-Purpose Flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 TBSP Grass Fed Butter, room temperature
*1 cup Sourdough Starter (**discard can be used)
NOTE:
*If you don’t have an active sourdough starter, then mix 1 cup of buttermilk with 1 cup of flour and let it sit out on the counter for 24 hours to ferment.
**This recipe works great with sourdough discard. Just make sure the discard is not more than a couple weeks old.
HOW TO MAKE Sourdough Blackberry Cobbler
- Preheat oven to 350 degrees.
- Begin by boiling the blackberries to strain the seeds.
- To make the sourdough topping, mix einkorn flour, baking powder, baking soda, salt, butter, and sourdough starter in a stand mixer.
- Once the blackberries are soft, strain them and press out any seeds.
- In a cast iron skillet, mix strained blackberries, honey, butter, and Einkorn flour until heated thoroughly and combined.
- Using an ice cream scoop, add the sourdough topping onto the cobbler filling.
- Bake until for approximately 20-22 minutes or until the sourdough topping is golden brown.
PRINT THE RECIPE
Sourdough Blackberry Cobbler
Equipment
- Mixer
- Cast Iron skillet
Ingredients
Sourdough Biscuit Topping
- 1 cup Einkorn Flour , OR 3/4 cup All Purpose Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 TBSP Grass Fed Butter
- 1 Cup Sourdough Starter , See notes for substitutes
Cobbler Filling
- 1 lb blackberries , fresh or frozen
- 4 TBSP Honey
- 4 TBSP Einkorn Flour , OR 2 TBSP All Purpose Flour
- 2 TBSP Grass Fed Butter
Instructions
- Preheat oven to 350 degrees.
- Begin by boiling the blackberries to strain the seeds.
- To make the sourdough topping, mix einkorn flour, baking powder, baking soda, salt, butter, and sourdough starter in a stand mixer.
- Once the blackberries are soft, strain them and press out any seeds.
- In a cast iron skillet, mix strained blackberries, honey, butter, and Einkorn flour until heated thoroughly and combined.
- Using an ice cream scoop, add the sourdough topping onto the cobbler filling.
- Bake until for approximately 20-22 minutes or until the sourdough topping is golden brown.
Notes
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