Sourdough Cherry Cobbler (Fresh, Frozen, or Mixed Cherry)

This Sourdough Cherry Cobbler is here to change that perception, showing you that delicious desserts can be made with minimal effort. This one bowl, no mixer recipe features fresh or frozen cherries, and its fluffy sourdough cake topping is spiced with almond extract for an amazing flavor. Stick around, and you’ll learn how to prepare the batter ahead of time for a quick baking experience, making it an ideal choice for those with busy schedules.

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Why You’ll Love This Recipe:

Uses up your sourdough discard, so nothing goes to waste:

You’ll be amazed at how satisfying it feels to turn your sourdough discard into something scrumptious. This easy recipe is a fantastic way to put your sourdough discard to good use, transforming what would normally go to waste into a delicious delight. Imagine the warm, comforting taste of sourdough pancakes or the sweet, tangy notes of a sourdough peach cobbler this recipe invites you to explore that vibrant flavor while reducing your kitchen waste.

Quick dessert with fresh or frozen fruit:

This quick cobbler showcases the vibrant flavors of fresh cherries or the easy appeal of frozen cherries. Just toss them into a baking dish, and let the natural sweetness shine through, perfectly completed by a fluffy, cake like batter. The beauty lies in its simplicity. There are no eggs, no mixer, and you’re left with minimal cleanup, making this recipe not just delicious but also a delight for the busy home cook.

Leftovers freeze great and still taste great when reheated:

You’ll love this recipe because it aligns perfectly with the hustle and bustle of modern life imagine making a generous batch ahead of time, so you can enjoy it anytime. Whether you’re facing a busy week or simply want to savor a delightful treat on demand, this recipe delivers comfort without sacrificing flavor. Once you pop it in the freezer, you’re setting yourself up for a delightful return with comfort food, reminding you of cozy gatherings and warm kitchens.

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.

How to Make Sourdough Cherry Cobbler

1. Preheat the oven to 350°F. Place the butter in a 2.5 quart baking dish and let it melt while the oven preheats.
2. 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.
3. Carefully remove the hot dish from the oven and spread the cherries evenly across the bottom.

How to Store:

To store sourdough cherry cobbler, let it cool completely before covering it tightly. If you plan to enjoy it within a day, storing it on the counter is fine. For longer storage, place the covered cobbler in the refrigerator where it will keep well for 4 to 5 days. If you want to store it for an extended period, the baked cobbler can be tightly wrapped or placed in a freezer-safe container and frozen for up to 3 months. It’s best not to freeze the raw batter, as it tends to separate and become watery when thawed. To serve after freezing, thaw the cobbler in the fridge overnight and reheat single portions in the microwave for 20 to 30 seconds or warm the whole cobbler in the oven at 325°F (around 160°C) until heated through. This method preserves the texture and flavor, whether the cherry filling is fresh, frozen, or mixed.

FAQs

More Info:

Cherry Filling:

• 670 grams (about 4 cups) pitted and halved cherries (fresh, frozen, or mixed)
• 6 tablespoons (85 grams) unsalted butter
• 3/4 cup (150 grams) sugar
• 1/2 cup (70 grams) all-purpose flour
• (Optional) 1/4 teaspoon cinnamon or almond extract for enhanced flavor

Sourdough Cobbler Topping:

• 1/2 cup (120 grams) sourdough discard or starter
• 2 cups (about 240 grams) all-purpose flour (amounts vary slightly in recipes)
• 1/3 to 1/2 cup sugar (varies by recipe)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup to 1/2 cup cream or milk (around 60–120 grams)
• 1/3 cup melted coconut oil or 75 grams melted unsalted butter
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• Granulated sugar for sprinkling on top (optional)

Instructions:

1. Preheat your oven to 200°C (390°F). Place butter in a 2 to 2.5-quart baking dish and let it melt as the oven heats.
2. Prepare the cherry filling by mixing pitted cherries (fresh, frozen, or mixed) with brown sugar, white sugar, flour, and citrus zest and juice in the baking dish itself for easy cleanup.
3. In a bowl, combine flour, sourdough starter or discard, salt, sugar, baking powder, and milk until you get a light and airy batter.
4. Spoon or pour the sourdough batter evenly over the cherry filling, letting some cherries peek through.
5. Sprinkle granulated sugar on top if desired, then pour melted butter over everything to create a rich crust.
6. Bake the cobbler in the oven for 35 to 40 minutes until the topping is golden brown and the cherry juices are bubbling.
7. Remove from the oven and let the cobbler rest for about 10 minutes to allow the filling to thicken.
8. Serve warm by itself or with vanilla ice cream for added indulgence.

Warnings:

• Always use fresh or properly thawed frozen cherries to avoid any risk of spoilage or foodborne illness.
• Pit fresh cherries carefully to avoid any accident with knives or choking hazards from pits, especially if serving to children.
• Ensure your sourdough discard or starter is fresh, healthy, and has been stored properly to avoid any off flavors or contamination.
• Do not freeze sourdough cobbler batter, as it tends to separate and become watery upon thawing, which can affect texture and safety.
• Bake the cobbler thoroughly until the topping is golden brown and the cherry filling is bubbling to ensure proper cooking and food safety.
• Handle hot baking dishes with care to avoid burns.
• Store leftovers promptly—cool completely, then refrigerate or freeze to prevent bacterial growth.
• Reheat leftovers to an appropriate temperature before consuming.
• Use clean kitchen equipment and wash hands thoroughly before and after handling ingredients to minimize contamination.

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