Easy Sourdough Skillet Mixed Berry Cobbler Recipe

This Sourdough Mixed Berry Cobbler is one of my favorite easy desserts to make when I want something homemade without spending all evening in the kitchen. Juicy strawberries, blueberries, raspberries, and blackberries bake down into a rich, syrupy filling topped with soft golden sourdough biscuits that are perfect with a scoop of vanilla ice cream.

It’s cozy, simple, and always a crowd favorite whether you’re making it for guests or just a quiet night at home. And if you love fruit cobblers as much as I do, my Sourdough Cherry Cobbler and Sourdough Peach Cobbler are just as easy and delicious!

Why You’ll Love This Sourdough Berry Cobbler Recipe:

• You can use different fruits-I used a mix of fresh berries, but this delicious recipe works just as well with stone fruits like peaches or cherries, or with pears. Use the same amount of fresh or frozen fruit the recipe calls for. When I’m making Sourdough Peach Cobbler, I like to add a few dashes of cinnamon and nutmeg and swap the white sugar for brown sugar. If you like berry desserts like this, Sourdough Strawberry Shortcake is another easy way to use fresh fruit with sourdough biscuits.
• Simple ingredients and straightforward process-This recipe uses basic pantry staples like flour, sugar, butter, fruit, and leftover sourdough starter, plus you don’t need any fancy equipment. Just mix the fruit filling, stir together the biscuit dough, and layer it on top before baking. No rolling, chilling, or shaping dough. Just assemble it and let the oven do the rest. Want another simple sourdough discard dessert like this? Try the Sourdough Blueberry Buckle.
• Warm, comforting, and made for sharing-The fruit bakes down into a thick, syrupy filling, and the biscuits turn golden and tender in the oven. This is the kind of dessert that works just as well on a regular night at home as it does when you have people over. If you want to wow your guests with something a little more special, this Strawberry Rhubarb Pie with a Sourdough Crust is a great make-ahead option that never disappoints.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Filling:

• Fresh berries-This recipe is a delicious way (and the perfect excuse) to use all kinds of juicy berries. For this recipe, I used a mix of fresh blueberries, strawberries, raspberries, and blackberries, but you can swap or leave out any based on what you have. If fresh berries are not in season, use frozen berries. Just do not thaw them first.
• Sugar-I used white sugar, but you can substitute it with equal amounts of coconut sugar or maple syrup.
• Lemon juice – Helps brighten the flavor of the fresh berries.
• All-purpose flour – Regular flour thickens the filling so it bakes into a syrupy consistency.
• Vanilla – I used vanilla extract, but use what you have on hand.
• Cinnamon – A nice complement to the mixed berries.

Topping:

• Flour – King Arthur all-purpose flour is my favorite, but any all-purpose flour works.
• Sugar – I used a combination of white and brown sugar for a deeper flavor.
• Baking powder – Since we are using sourdough discard, this helps the biscuits rise.
• Baking soda – Helps the biscuits rise and balances the acidity in the sourdough discard, which keeps the flavor from tasting too sour.
• Salt – Balances the sweetness in the biscuits.
• Unsalted butter – If you are using salted butter, omit the added salt.
• Unfed sourdough starter – For sweet recipes, I like to use sourdough discard that is 2–3 days old since it has a milder flavor versus active sourdough starter.
• Coarse sugar – Sprinkling this on top adds a light crunch.
• Milk – Brushing the biscuits with milk helps them bake up golden.

How to Make Sourdough Berry Cobbler

1. Preheat oven to 350°F.

2. In a large bowl, mix fresh blackberries, blueberries, raspberries, and sliced strawberries with the sugars, lemon juice, flour, cinnamon, and vanilla extract. Pour the berry mixture into a 10-inch cast iron skillet or 9×9 baking dish. Set to the side.
   

3. In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

4. Grate cold butter with a kitchen grater. Add the shredded butter to the dry ingredients and mix until all of the butter has been lightly coated with flour.
5. Lastly, pour the sourdough discard into the flour mixture. It’s important not to overmix the cobbler dough, as this can cause the biscuits to be tough instead of light and tender.

6. Instead, mix the wet ingredients into the dry ingredients by hand and stop just as the flour is incorporated. The sourdough berry cobbler dough is especially sticky, so lightly dust your hands with a little extra flour. Grab a portion of the dough and shape it into a round, flat disc, and place it on top of the filling.

7. Repeat until all of the dough has been formed and positioned on top of the berries, making about 7–8 biscuits.

8. Brush milk on top of each biscuit with a pastry brush. This will give them a lovely golden brown finish. Sprinkle the tops of each biscuit with coarse sugar for a bit of crunch.
   

9. Before baking, I like to place a baking sheet on the rack below my cast iron pan, just in case some of the fruit filling bubbles over. Bake for 40–50 minutes in the preheated oven, or until the biscuits are beautifully golden brown.
   

10.  Serve warm with a scoop of vanilla ice cream.

How to Store:

Let the cobbler cool, but don’t leave it sitting out too long at room temperature. Once it’s cooled down, cover it or move it to an airtight container and keep it in the fridge for up to 3–4 days. Reheat in the microwave or warm it in a 350°F oven until heated through. You can freeze it if needed, but it’s best within about a month so the texture still holds up.

More Sourdough Biscuits Recipes Like This

Sourdough Biscuits Recipe {Buttery, Flaky & Fast}

Best Sourdough Peach Cobbler from Scratch {Discard Recipe}

Sourdough Strawberry Shortcake Recipe (Discard)

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Sourdough Skillet Mixed Berry Cobbler Recipe

By McKenna Pulda

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Yield: 8

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

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Sweet syrupy mixed berries topped with buttery, tender sourdough biscuits. Sourdough Berry Cobbler is baked until golden brown and served warm with a scoop of vanilla ice cream for an easy, yet impression summertime treat.

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4.62 from 26 votes

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Equipment

• mixing bowls
• 10-inch cast iron skillet

Ingredients

Mixed Berry Filling

• 900 grams fresh or frozen mixed berries * 6 cups
• 50 grams white sugar 1/4 cup
• 55 grams brown sugar 1/4 cup
• 15 grams lemon juice, freshly squeezed 1 tablespoon
• zest of half a lemon 1 teaspoon
• 35 grams flour 1/4 cup
• 2 grams ground cinnamon 1 teaspoon
• 4 grams vanilla extract 1 teaspoon

Sourdough Biscuits

• 140 grams all-purpose flour 1 cup
• 75 grams white sugar 1/3 cup
• 4 grams baking powder 1 teaspoon
• 6 grams baking soda 1 teaspoon
• 1 gram salt 1/4 teaspoon
• 84 grams unsalted butter, frozen 6 Tablespoons
• 280 grams sourdough discard, cold 1 1/3 cups
• 15 grams milk 1 Tablespoon
• course sugar if desired

Instructions

1. Preheat oven to 350 degrees F.

Prepare Fruit Filling

1. In a large mixing bowl, gently mix the mixed berries, sugars, lemon juice, lemon zest, flour, cinnamon, and vanilla extract.

   I used 2 cups blueberries, 1 cup blackberries, 1 cup raspberries, and 2 cups sliced strawberries.
   900 grams fresh or frozen mixed berries *, 50 grams white sugar, 55 grams brown sugar, 15 grams lemon juice, freshly squeezed, zest of half a lemon, 35 grams flour, 2 grams ground cinnamon, 4 grams vanilla extract
2. Pour the berry mixture into a 10-inch cast iron skillet or 9×9 baking dish. Set to the side.

Prepare Sourdough Biscuits

1. In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
   140 grams all-purpose flour, 75 grams white sugar, 4 grams baking powder, 6 grams baking soda, 1 gram salt
2. Grate cold butter with a box grater. Add the shredded butter to the dry ingredients and gently mix until all of the butter has been lightly coated with flour.
   84 grams unsalted butter, frozen
3. Lastly, pour the sourdough discard into the flour mixture. It is important not to overmix the cobbler dough. This can cause the biscuits to be tough, instead of light and tender. Instead, mix the wet ingredients into the dry by hand and stop just as the flour is incorporated.
   280 grams sourdough discard, cold
4. Finally, you are going to make rustic discs to place on top of the fruit filling. The dough is especially sticky, so lightly dust your hands with a little extra flour.
5. Grab a portion of the dough and shape it into a round, flat disc, and place it on top of our filling. Repeat until all of the dough has been formed and positioned on top of the berries, making about 7-8 biscuits.
6. The last step is to brush milk on top of each biscuit with a pastry brush. This will give them a lovely golden brown finish.
   15 grams milk
7. For a hint of sweetness and a bit of crunch, sprinkle the tops of each biscuit with coarse sugar. Not only does it taste fabulous, but it makes it look super impressive.
   course sugar

Bake

1. Before baking, I like to place a baking sheet on the rack below my cast iron pan, just in case some of the fruit filling bubbles over.
2. Place the Sourdough Berry Cobbler into the preheated oven and bake for 40-50 minutes, or until the biscuits are golden brown. Cool for 10 minutes before serving. Enjoy!

Notes

This recipe card was updated on February 19th, 2026. 

Recipe Tips

• • Be sure to use frozen butter. When the butter melts in the oven, it creates super flaky and tender biscuits!
  • Using cold sourdough discard also helps keep the butter from melting when you are mixing the dough.
  • Sourdough Berry Cobbler can be made with fresh or frozen fruit. Just make sure you don’t thaw the berries. This can cause them to turn mushy.
  • This dessert is great to prepare ahead of time and store in the fridge until ready to bake. I wouldn’t recommend baking it ahead as this could lead to some soggy biscuits.
  • Almost any fresh fruit would be delicious as a cobbler. Juicy peaches, pears, and tart cherries come to mind, as well. Not craving mixed berries? You could bake an all-blueberry filling to make a blueberry sourdough cobbler. The sky is the limit!

Nutrition

Serving: 1g | Calories: 334kcal | Carbohydrates: 60g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 313mg | Potassium: 103mg | Fiber: 4g | Sugar: 32g | Vitamin A: 318IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg

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