Sourdough Cherry Cobbler Recipe

a slice of cherry cobbler with a scoop of ice cream

Yield:

Prep Time: 15

Cook Time: 55

This Sourdough Cherry Cobbler is simple at its finest. 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 for an easy bake the next day. Fluffy sourdough cake with almond extract to bring out the richness of the sweet cherries.

5 from 3 votes

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Equipment

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.

Nutrition

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