Sort ingredients
kristina.vann
QR Code
Listen
Pdf
First, peel and slice your peaches. Melt one stick of butter and set aside.
In a large cast iron over medium heat, melt one tablespoon of butter. Transfer your peaches into the pan with ¼ cup brown sugar, 1 tsp cinnamon and a pinch of salt. Sauté until the brown sugar has dissolved and the peaches are soft. About 2-3 minutes. Add fresh blackberries and mix everything together.
In a medium sized mixing bowl, add all of your dry ingredients (flour, oats, baking powder, salt) and whisk together. Add melted butter, eggs, milk, sourdough discard and granulated sugar. Mix until everything is combined and you have a crumbly batter.
Place dollops of the crumbly cobbler topping directly over the peaches and blackberries until everything is evenly distributed. Sprinkle ¼ cup brown sugar over everything.
Preheat your oven to 415 degrees, and bake the cobbler for 28-30 minutes.
While your cobbler is baking, make your maple whipped cream.
Pour one 16 oz container of heavy whipping cream into a stand mixer with a wire whisk and mix over medium high heat for 2-3 minutes. When stiff peaks start to form, slowly add the 3 tablespoons of maple syrup. Mix for one more minute until everything is combined, careful not to overmix and break your whipped cream.
When your cobbler is done, serve warm with a generous dollop of maple whipped cream!