Sourdough Mixed Berry Cobbler with Sugar Cookie Topping
Looking for the ultimate summer dessert? This sourdough mixed berry cobbler is the perfect way to welcome in the warmer months. Sweet and juicy berries are tossed with sugar, piled into a baking dish, and then topped with a delicious sourdough sugar cookie topping. Pull it from the oven once it’s golden brown and bubbly, and immediately serve with a hearty dollop of fresh whipped cream. Easy, delicious, and always a crowd pleaser!
Classic Cobbler Made Even Better.
I’m not sure what exactly gave me the inspiration for this recipe, other than the fact that I had a ton of fresh berries in the fridge that I needed to do something with.
I kept thinking about my sourdough strawberry peach cobbler (divine), but with some sort of variation. And then I thought, ahhh okay. Let’s make a berry cobbler, but with a cookie topping. Sugar cookie dough seemed like the natural choice for this, but I’m already dreaming and scheming about other options (oatmeal cookie cobbler anyone?)
Anyway, this dessert is just heavenly. It’s the perfect way to welcome in the spring and summer months, or when you just want to make dessert, darn it!
Enjoy!
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Quick Recipe Snapshot
TOTAL TIME: About 45-50 minutes, start to finish.
SERVES: 6-8, depending on serving size 🙂
STORAGE: Leftovers will store well in an airtight container for up to 3 days.
BEST SERVED: Warm from the oven with plenty of whipped cream and/or vanilla ice cream.
Ingredients You’ll Need
Quick Tips for Success
- Fruit: Fresh, in season fruit works best for this recipe. However, frozen fruit can also be used in a pinch. If using frozen fruit, allow it to thaw briefly and blot with a paper towel to remove any excess moisture before using.
- Baking Dish: I used a deep 9 x 9 baking dish for this recipe, which worked great. Other options would be a cast iron skillet or even a pie dish!
Be sure to check out the full recipe and ingredient list below!
Assembling the Cobbler
- Mix together the berries, sugar, and lemon juice. Stir well and then add to a baking dish.
2. Add small dollops of cookie dough directly on top of the fruit mixture. Bake until brown and the fruit is bubbly around the edges.
Recipe Variations & Storage Tips
- Filling Variations: The options are pretty endless here! Feel free to use any combination that you enjoy. Fresh blackberries would be a lovely addition, as well as peaches. I use a combination of peaches and blueberries in this peach blueberry crisp recipe, which is heavenly!
- Toppings: I love to make homemade whipped cream and pile it high on top of the cobbler. Homemade vanilla ice cream is also a welcome addition.
- Storage: This cobbler can easily be stored in airtight container in the fridge (without ice cream or whipped cream) for up to 3 days.
If you enjoyed this recipe, be sure to come back and leave a comment and a 5 star review! Tag me on Instagram with your creations @ourhandcraftedhomeblog.
More Sourdough Dessert Recipes
Sourdough Mixed Berry Cobbler with Sugar Cookie Topping
- Total Time: 47 minutes
- Yield: Serves 6-8 1x
Description
Looking for the ultimate summer dessert? This sourdough mixed berry cobbler is the perfect way to welcome in the warmer months. Sweet and juicy berries are tossed with sugar, piled into a baking dish, and then topped with a delicious sourdough sugar cookie topping. Pull it from the oven once it’s golden brown and bubbly, and immediately serve with a hearty dollop of fresh whipped cream. Easy, delicious, and always a crowd pleaser!
Ingredients
Berry Filling
- 2 cups blueberries
- 2 cups strawberries, chopped
- ⅓ cup sugar
- 3 tbsp flour
- 1 tbsp lemon juice
Cookie Dough
- 1 stick butter, softened
- ½ cup granulated white sugar
- 1 egg
- 1 tsp pure vanilla extract
- ¼ cup sourdough starter discard
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups all purpose flour
Instructions
- Begin by preheating oven to 375 degrees.
- Prepare the fruit filling: To a large bowl, add the blueberries, strawberries, sugar, lemon juice, and flour. Stir and set aside while you prepare the cookie topping.
- For the cookie topping: In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugar until combined. Beat in the egg, sourdough discard, and vanilla extract until light (about 1 minute). Begin adding in the dry ingredients, mixing until thoroughly combined.
- In a well seasoned cast iron skillet, pie dish, or lightly greased 9 x 9 baking dish, pour in the fruit mixture, spreading evenly throughout the baking dish. Using a cookie scoop or large spoon, scoop out large dollops of the cookie dough, placing them evenly around the top of the fruit mixture.
- Bake in preheated oven for 27-30 minutes or until golden brown on top and the fruit is bubbly around the edges of the pan.
- Serve warm or at room temperature with a generous dollop of whipped cream or vanilla ice cream. Store in an airtight container to enjoy for up to 3 days.
Notes
- Filling Variations: The options are pretty endless here! Feel free to use any combination that you enjoy. Fresh blackberries would be a lovely addition, as well as peaches. I use a combination of peaches and blueberries in this peach blueberry crisp recipe, which is heavenly!
- Toppings: I love to make homemade whipped cream and pile it high on top of the cobbler. Homemade vanilla ice cream is also a welcome addition.
- Storage: This cobbler can easily be stored in airtight container in the fridge (without ice cream or whipped cream) for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
If you enjoyed this recipe, be sure to come back and leave a comment and a 5 star rating!
Happy baking!
