Go Back
A close-up of a serving of homemade strawberry cobbler with golden, crumbly edges and juicy baked strawberries, topped with a scoop of vanilla ice cream that is beginning to melt. The dessert sits on an elegant white plate with a vintage design, with a silver fork resting beside it. In the background, another plate with a serving of cobbler and fresh strawberries are visible on a marble countertop. The image captures a warm, inviting homemade treat perfect for summer.

Easy Strawberry Cobbler Sourdough Discard Recipe

This Easy Strawberry Cobbler Sourdough Discard Recipe is the perfect delicious dessert to enjoy during strawberry season. Made with fresh fruit and a golden, buttery topping, this simple sourdough recipe transforms leftover sourdough discard into a sweet and tangy treat. Serve it warm with a scoop of vanilla ice cream for an irresistible homemade dessert!
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Keyword: cobbler, cream, flour, fresh, recipe, Sourdough, sugar
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 0
Author: Stephanie

Ingredients

  • 2 pounds fresh strawberries hulled and sliced
  • 1 cup white sugar divided
  • 9 tablespoons butter melted
  • 2 cups 240g all-purpose flour (If using milled wheat: soft white berries milled on pastry setting)
  • 1 tablespoon lemon juice
  • 2 ½ teaspoons baking powder
  • ½ cup 100g sourdough starter
  • 1 cup 220g milk
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

  • Preheat your oven to 350°F (190°C). In a large bowl, toss the strawberries with ⅓ cup of sugar and lemon juice. Let sit while you prepare the topping.
  • In a bowl, whisk together dry ingredients: all purpose flour (or milled wheat--see tips), remaining sugar, baking powder, and salt.
  • Add sourdough discard, milk, and vanilla to the flour mixture. Stir until combined.
  • Add melted butter to the mixture. Stir until combined making sure not to overmix.
  • Pour the cobbler dough into the prepared 13 X 9" baking dish. Spoon the strawberries out of the bowl and place them on top of the cobbler dough, discarding any extra liquid left behind.
  • Bake for 50 minutes, or until the topping is golden brown and a toothpick inserted into the batter comes out clean.
  • Let cool slightly, then serve warm with whipped cream or a scoop of ice cream!

Notes

    • Frozen strawberries can be used in place of fresh. The just need to be thawed out and strained before creating the macarate.
    • You can add cinnamon or nutmeg to the batter for extra warmth.
    • To give it a crunch you can sprinkle coarse sugar on top before baking.
    • I prefer making this recipe with fresh milled wheat. I find that it gives it a wonderfully nutty flavor. I simply swap out the all purpose flour for the soft white milled flour.