Cooked - Sourdough Strawberry Cobbler - New Recipe

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Home Pricing Community My Recipes

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Sourdough Strawberry Cobbler

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12.0

15 grams melted butter (about 1 Tablespoon)

850 grams strawberries, washed, hulled and cut into chunks (about 8 cups)

120 grams granulated sugar (about ⅔ cup)

35 grams all-purpose flour (about ¼ cup)

2 grams salt (about ¼ teaspoon)

4 grams vanilla extract (about 1 teaspoon)

8 grams lemon juice, freshly squeezed (about 2 teaspoons)

100 grams sourdough discard (scant ½ cup)

85 grams unsalted butter, melted and cooled (about 6 Tablespoons)

70 grams granulated sugar (about ⅓ cup)

1 large egg (about 50 grams)

75 grams buttermilk (about ⅓ cup)

2 grams vanilla extract (about ½ teaspoon)

130 grams all-purpose flour (about 1 cup)

15 grams baking powder (about 1 Tablespoon)

3 grams salt (about ½ teaspoon)

Coat a 12-inch cast-iron skillet or 9 by 13-inch pan with melted butter. Preheat the oven to 375ºF.
Slice strawberries and add to the pan. Pour sugar, flour, salt, vanilla and lemon juice on top of the berries. Mix together with a spoon until strawberries are evenly coated.
To a small bowl, whisk together sourdough discard and melted butter until combined. Add the granulated sugar, egg, buttermilk, and vanilla extract and whisk again.
To a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until a thick batter forms.
Spread the cobbler topping evenly over the strawberries until completely covered.
Bake at 375ºF for about 40-45 minutes until the cobbler is golden brown, the strawberries are bubbling around the edge, and the topping is baked through.
Remove from the oven and serve warm with a scoop of vanilla ice cream. Enjoy!

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