Sourdough Cherry Cobbler {Fresh, Frozen, or Mixed Cherry}
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This Sourdough Cherry Cobbler proves that simple can still taste amazing. It’s a one-bowl, no-mixer recipe that works with fresh or frozen cherries and comes together quickly.
You can even mix the batter the night before to long-ferment the batter and for an easy bake the next day.
Unlike my Sourdough Mixed Berry Cobbler and Sourdough Peach Cobbler recipes, which are topped with a biscuit-like topping, this recipe resembles more of a fluffy sourdough cake. It’s spiced with almond extract to bring out the richness of the sweet cherries.
It’s the perfect recipe to whip up right after cherry picking, but can also be enjoyed all year long.
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Why You’ll Love This Recipe:
Uses up your sourdough discard, so nothing goes to waste:
This easy recipe is a great way to put your sourdough discard to good use. Like other easy sourdough recipes, think sourdough pancakes or sourdough peach cobbler, it’s a delicious way to reduce waste and still get that rich sourdough flavor. You can whip it up quickly with fresh discard or let it ferment overnight for even better depth.
Quick dessert with fresh or frozen fruit:
Fresh cherries, frozen cherries, or a cherry mixture all work great in this simple homemade cobbler. It’s an egg-free, no-mixer dessert that bakes up fast with no tricky steps or extra dishes to clean. You can bake it right away or prep it ahead for an easy treat anytime. Serve it warm with a scoop of ice cream.
Leftovers freeze great and still taste great when reheated:
You can make a batch ahead and enjoy it anytime. I don’t recommend freezing the cobbler dough (batter) because it can get watery or separate, which can throw off the texture.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Cherries – I used fresh dark sweet cherries. You can also use Rainier cherries or a combination of both. If you use Rainier cherries, increase the sugar from 150 to 200 grams (1 cup). Frozen cherries work, too. No need to thaw or slice, but you’ll need to increase the bake time slightly (about 5-15 minutes; check every 5 minutes).
- Baking powder– Make sure your baking powder is still fresh. Replace it every 6 months after opening, or your cobbler topping won’t rise properly.
- Milk -I used whole milk, but you definitely can swap in a non-dairy milk like oat milk or almond milk.
- Sourdough discard – For sweet recipes like this cherry cobbler, I prefer using fresh sourdough discard, one that’s no more than 1-2 days old. You can also use active starter. Just be sure to use the same amount in grams.
- Almond extract- Almond extract compliments the flavor of cherries. If you’re not into almond flavor, substitute it with extra vanilla extract or leave it out.
How to Make Sourdough Cherry Cobbler
- Preheat the oven to 350°F. Place the butter in a 2.5 quart baking dish and let it melt while the oven preheats.
- In a large liquid-measuring cup, whisk together the flour, sugar, baking powder, and salt until well combined. Add the milk, sourdough discard, vanilla extract, and almond extract. Whisk until the batter is smooth.
Long Fermentation Tip
Cover the batter and refrigerate overnight, then bake the following day.
- Carefully remove the hot dish from the oven and spread the cherries evenly across the bottom.
- Pour the batter evenly over the cherries. Sprinkle coarse sugar on top, if you’d like that.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Serve warm and enjoy!
How to Store:
If you plan to eat the cobbler within a day, let it cool completely and cover it tightly. Keep it on the counter or stick it in the fridge for 4 to 5 days.
You can also freeze baked sourdough cobbler for longer storage. Once cooled, wrap it tightly or place it in a freezer-safe container and freeze for up to 3 months. Pro tip: don’t freeze the cobbler batter, as it tends to separate and get watery.
Thaw the cobbler in the fridge overnight. Reheat single servings in the microwave for 20 to 30 seconds, or warm the whole cobbler in the oven at 325°F until heated through.
FAQs
Yes! You can swap active sourdough starter for the discard. Just use the same amount by weight (in grams).
No problem! Leave it out altogether or use extra vanilla extract. Your cobbler will still taste great.
I tested this delicious recipe with sweet cherries, so results may vary. That said, fresh or frozen berries like blueberries, blackberries, or raspberries should work. You can even try using a mixture of fresh berries.
Berries are naturally a little juicier and not quite as sweet as cherries, so you may want to add a little more sugar. If you’re using frozen berries, plan to bake the berry cobbler a few minutes longer, just like you would with frozen cherries.
Sourdough Cherry Cobbler Recipe
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Ingredients
- 670 grams cherries, pitted and halved 4 cups
- 85 grams unsalted butter 6 Tablespoons
- 70 grams all-purpose flour 1/2 cup
- 150 grams sugar 3/4 cup
- 6 grams baking powder 1 1/2 teaspoons
- 1 gram salt 1/4 teaspoon
- 120 grams milk 1/2 cup
- 120 grams sourdough discard 1/2 cup
- 6 grams vanilla extract 1 1/2 teaspoons
- 2 grams almond extract 1/2 teaspoon
- course sugar optional
Instructions
- Preheat the oven to 350 degrees F. Place butter in a 9-inch deep-dish pie dish, 10-inch cast-iron or 2.5 quart baking dish and allow it to melt while the oven preheats. (skip this step if you plan to long-ferment your batter)85 grams unsalted butter
- In a large liquid measuring cup, whisk together the flour, sugar, baking powder and salt until combined.70 grams all-purpose flour, 150 grams sugar, 6 grams baking powder, 1 gram salt
- In a medium bowl, add the milk, sourdough discard, vanilla extract, and almond extract and whisk until smooth.You can use active sourdough starter, just be sure to use the same amount in grams.120 grams milk, 6 grams vanilla extract, 2 grams almond extract, 120 grams sourdough discard
- Pour the liquid ingredients into the flour mixture and mix with a rubber spatula until just combined.
- Long Fermentation Tip: Cover the batter and store in the fridge overnight. Continue with the recipe the following day.
- Carefully remove the hot pan from the oven and spread the cherries evenly on the bottom, saving a handful of cherries to put on top. Pour the batter evenly over the cherries, top the batter with the remaining cherries and sprinkle coarse sugar on top, if desired.670 grams cherries, pitted and halved
- Bake for 55-60 minutes or until a toothpick placed in the center of the cobbler batter comes out clean or with a few moist pieces. If you notice the top of the cherry cobbler browning too quickly, cover with some aluminum foil as it continues to bake.
- Remove the cobbler from the over and place on a wire rack to cool slightly, for about 5 minutes.
- Serve warm with a scoop of vanilla ice cream and enjoy!
Notes
Ingredients & Substitutions
-
- Cherries – I used fresh dark sweet cherries. You can also use Rainier cherries or a combination of both. If you use Rainier cherries, increase the sugar from 150 to 200 grams (1 cup). Frozen cherries work, too. No need to thaw or slice, but you’ll need to increase the bake time slightly (about 5-15 minutes; check every 5 minutes).
-
- Baking powder– Make sure your baking powder is still fresh. Replace it every 6 months after opening, or your cobbler topping won’t rise properly.
-
- Milk -I used whole milk, but you definitely can swap in a non-dairy milk like oat milk or almond milk.
-
- Sourdough discard – For sweet recipes like this cherry cobbler, I prefer using fresh sourdough discard, one that’s no more than 1-2 days old. You can also use active starter. Just be sure to use the same amount in grams.
-
- Almond extract- Almond extract compliments the flavor of cherries. If you’re not into almond flavor, substitute it with extra vanilla extract or leave it out.
Preparing the Cherries
- Save yourself time and any painful thumbs by investing in a cherry pitter! This gadget is cheap and so helpful.
- This single cherry pitter works like a charm, but I have been loving this cherry pitter. It removes the pits of 6 cherries at a time!
- You can pit the cherries up to 2 days in advance. Cover and store them in the fridge until ready to use.
Just made this recipe is amazing. I had to sub and use blueberries instead of cherries because I can’t have them. This recipe was so fast and easy to put together I will definitely be making again!!
So thrilled to hear you enjoyed this recipe! And I love the blueberry version, I’m going to have to try this myself. Thank you for sharing!
Such a delicious and quick dessert to make! The perfect way to celebrate sweet summer cherries.
So simple and delicious!
So thrilled to hear you enjoyed this recipe. Thank you for sharing!