The Best Peach Berry Sourdough Einkorn Cobbler
This sourdough cobbler combines the sweetness of the fruit with the tangy sourdough to make for a delicious treat! Sourdough cobbler is a great Summertime dessert to make with the fresh fruits and the active sourdough starter.
Equipment
- 2 mixing bowls one for the fruit mixture and one for the cobbler
- cutting board
- knife
- Cheese Grater to grate the butter
- fork for mixing the cobbler dough
- Spatula or spoon
- measuring cups
- measuring spoons
- 1.5 quart baking dish
Ingredients
Fruit filling
- 3 large peaches cut into 1 inch pieces
- 2 cups berries I used mullberries, but any will due
- ½ cup cane sugar
- ¼ cup einkorn flour add as thickening agent
- 1 tsp cinnamon
Sourdough cobbler topping
- 1 cup einkorn flour
- ¼ cup cane sugar
- ¼ tsp salt
- 6 TBS butter directly from fridge grated into dry ingredients
- 1 cup sourdough starter active works best, but discard would be fine too
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat oven to 375 degrees.
- Cut the fresh peaches into 1 inch pieces. Add the berries and peaches to a mixing bowl.
- Measure in the cane sugar, ¼ cup einkorn flour and cinnamon. Stir until well combined. Set aside the fruit mixture.
- Combine the einkorn flour, baking soda, baking powder, cane sugar and salt.
- Grate in the butter. Stir until little clumps form.
- Add the sourdough starter and stir until a sticky dough forms.
- Pour the fruit mixture into a greased 1.5 quart baking dish.
- Spoon the cobbler dough by tablespoons full over the fruit.
- Bake in a preheated 375 °F oven for 40-50 minutes.
- Cobbler is done when edges are bubbly and top is golden brown.
- Let cobbler rest 10 minutes before serving.
- Serve with fresh whipped cream or vanilla ice cream.
Notes
Store fresh cobbler on the counter for two days, in the frigde for 5 days.
To freeze the cobbler, let the cobbler cool and cover with two layers of aluminum foil. Stays well for 3-6 months in freezer. To reheat from frozen: thaw in fridge for 24 hours then heat in oven for 15 minutes.
Do not worry about peeling the peaches. The skins bake just fine in the cobbler.
Any berry would work for this recipe, even a mixed berry combination would be lovely.
Make sure to add the extra 1/4 cup flour to the fruit to thicken it.
For the cobbler topping I used freshly ground einkorn flour, but store bought will work fine too. You can also substitute all-purpose flour by using only 3/4 cup instead of 1 cup.