Cultured Guru Logo
Cultured Guru Logo
  • Start Here
  • RecipesWe love to create delicious recipes with gut health in mind. By using our recipes, you can easily create any dish knowing that it’s good for gut health! Our recipe blog also includes Vegan Recipes, Vegetarian Recipes, Gluten Free Recipes, and Paleo Recipes.
  • About
  • Learn
  • Shop
  • Contact
  • Start Here
  • RecipesWe love to create delicious recipes with gut health in mind. By using our recipes, you can easily create any dish knowing that it’s good for gut health! Our recipe blog also includes Vegan Recipes, Vegetarian Recipes, Gluten Free Recipes, and Paleo Recipes.
  • About
  • Learn
  • Shop
  • Contact
Sourdough Discard

Sourdough Apple Pumpkin Cobbler with Cranberries

The perfect sourdough pumpkin cobbler recipe for fall dessert. Try this decadent apple pumpkin cobbler warm, topped with freshly whipped cream or ice cream.

Prep: 30 minutes
Cook: 40 minutes
Jump to Recipe Rate Recipe

RECIPE INDEX

|

Ferment | Sourdough Discard

Sourdough Apple Pumpkin Cobbler with Cranberries

The perfect sourdough pumpkin cobbler recipe for fall dessert. Try this decadent apple pumpkin cobbler warm, topped with freshly whipped cream or ice cream.

My Pumpkin Cobbler Recipe

This apple pumpkin cobbler really is the perfect fall dessert. This cobbler would be a great addition to any Thanksgiving dessert. Also, you can top this apple pumpkin cobbler with ice cream or whipped cream.

pumpkin cobbler recipe fist step, combining apples, cranberries, butter and cinnamon in a white baking dish as the base of apple pumpkin cobbler.

Apple Pumpkin cobbler

When I created a pumpkin cobbler recipe, I thought it needed to have a bit more than just pumpkin as the base. I didn’t want it to come out like a sweet potato casserole with biscuits on top.

Therefore, I decided to mix in apples and cranberries for texture and flavor. The apples add a beautiful crisp flavor, while the cranberries add a pleasant bit of tart flavor. Both the apples and the cranberries cut the rich and creamy pumpkin flavor nicely.

Now, you can substitute the apple and cranberries for other fruit if you want to. I think pears and figs would be lovely substitutes.

Pumpkin Cobbler Ingredients

Here is everything you need to make this delicious sourdough pumpkin cobbler:

  • organic bread flour
  • active sourdough starter
  • coconut oil
  • maple syrup
  • baking powder
  • salt
  • whole milk
  • organic cane sugar
  • apples
  • fresh cranberries
  • roasted pumpkin
  • cinnamon
  • butter

Sourdough Cobbler with Pumpkin Cranberries and Apples

Let’s talk about the pumpkin in this cobbler recipe. It’s best to use freshly roasted pumpkin because freshly roasted pumpkin is just so darn good.

However, you can use canned pumpkin puree for ease. If you want to use canned pumpkin puree, make sure that it is 100% pumpkin without added sugars and filler ingredients. Extra ingredients in canned pumpkin can throw off the flavor.

How to roast a pumpkin: cut and clean a pumpkin, rub the inside with a little oil, place it open-side down on a sheet pan, and roast at 425° F for 20 minutes. Once it is completely cool, you can scoop the pumpkin out of the skin and use it in the recipe.

More Sourdough recipes to try

  • Soft and Chewy Sourdough Peanut Butter Cookies
  • Old Fashioned Peach Cobbler with Sourdough Biscuit Topping
  • Sourdough Chocolate Chip Cookies with Pumpkin and Pecans
Print
Sourdough Discard

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sourdough Apple Pumpkin Cobbler with Cranberries

The perfect sourdough pumpkin cobbler recipe for fall dessert. Try this decadent apple pumpkin cobbler warm, topped with freshly whipped cream or ice cream.

  • Prep: 30 minutes
  • Cook: 40 minutes
  • Total Time: 1 hour 10 minutes

Ingredients

  • 2 cups organic bread flour
  • 3/4 cup active sourdough starter
  • 1/3 cup melted coconut oil
  • 1/4 cup organic maple syrup
  • 2 teaspoons baking powder
  • 1/2 tsp salt
  • 1/3 cup heavy cream
  • 1/4 cup organic cane sugar
  • 5 cups chopped apples
  • 2 cups fresh cranberries
  • 3 cups roasted pumpkin
  • 2 teaspoons cinnamon
  • 3 Tablespoons flour
  • 4 tablespoons butter
  • 1/2 cup maple syrup

Instructions

Biscuit topping dough part 1 (begin one day before you plan to serve the cobbler)

  1. Add the 2 cups bread flour, sourdough starter, melted coconut oil, and maple syrup to a bowl and mix well, until evenly combined. It will be a firm and dense dough ball that is somewhat tough to knead.
  2. Wrap the dough in plastic wrap or reusable bees wrap, and let sit covered for 24 hours

Biscuit topping dough part 2

  1. After the dough has been fermented, preheat the oven to 350.
  2. Take the hard dough ball and cut it up into tiny pieces.
  3. To a separate bowl add 2 tsp baking powder, 1/2 tsp salt, 1/3 cup cream, and 1/4 cup organic cane sugar. Whisk gently until just combined. Add the mixture to the cut-up sourdough and combine well.
  4. Combining the dough with the cream mixture takes work, it should be tough to do, and the dough will come together after about 5 minutes of vigorous hand mixing. The dough should be chunky and lumpy but it should hold together in a dough ball when you are finished mixing.

Assemble the cobbler

  1. Chop about 5 apples, peeling optional (should be about 4-5 cups chopped) and add the cranberries and apples to a medium oven-safe casserole dish.
  2. Sprinkle 2 tsp cinnamon over apples and add 4 Tbsp butter, 3 Tbsp flour, and 1/2 cup maple syrup.
  3. Place in a 350° F oven and bake for about 10 minutes, until the butter is melted, meanwhile work on the biscuit dough.
  4. Turn biscuit dough out on a well-floured surface and roll it out or pat it out to about a half-inch thickness.
  5. Cut the dough using a biscuit cutter or a wide-mouth mason jar. You can also just cut it into squares or pull it apart into random chunky shapes.
  6. Pull the apples out of the oven and stir to coat all the apples and cranberries in the butter and melted sugar. It should be somewhat thick from the flour. Stir in the roasted pumpkin.
  7. Place biscuit topping on top of the apple-pumpkin mixture, it’s okay if all the dough overlaps, and place back in the oven.
  8. Bake for 20-40 minutes, or until the biscuits turn golden in color.
  9. Allow to rest for 20 minutes before serving. Top with honey drizzle, vanilla ice cream or whipped cream.

Notes

How to roast a pumpkin: cut and clean a pumpkin, rub the inside with a little oil, place it open-side down on a sheet pan, and roast at 425° F for 20 minutes. Once it is completely cool, you can scoop the pumpkin out of the skin and use it in the recipe.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
See Full Bio
fermentation food microbiology sourdough sauerkraut fermenting at home fermented foods fermented drinks
social network icon social network icon social network icon social network icon

welcome!

hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

more about us

let’s connect!

newest recipe

Sourdough Cottage Cheese Banana Bread (High Protein)
Sourdough Discard

Sourdough Cottage Cheese Banana Bread (High Protein)

never miss a thing

learn more about microbes from a microbiologist
Loading

on pinterest

Instant Pot Vegan Chicken Noodle Soup
Sourdough Smores Cookies
High Protein Cottage Cheese Mac and Cheese
Sourdough & Miso Chicolate Chip Cookies
Sourdough Dinner Rolls
Homemade Cottage Cheese

top rated recipes

How to Make Moroccan Preserved Lemons with Sea Salt
Fruits & Roots

How to Make Moroccan Preserved Lemons with Sea Salt

Slow Cooked Pork Roast with Sauerkraut Potatoes and Carrots
Protein

Slow Cooked Pork Roast with Sauerkraut Potatoes and Carrots

Sparkling Golden Beet Kvass Made the Traditional Way
Fizzy Drinks

Sparkling Golden Beet Kvass Made the Traditional Way

learn more

Understand microbes and master fermentation with our online courses!

learn

rate and review
We would love to hear what you think!
Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

you may also like

Kids Love It Sourdough Roasted Pumpkin Banana Muffins with Pecans
Sourdough Discard View Recipe

Sourdough Roasted Pumpkin Banana Muffins with Pecans

Family Favorites The Best Sourdough Discard Muffins for Back-to-School
Sourdough Discard View Recipe

The Best Sourdough Discard Muffins for Back-to-School

Summer Harvest Old Fashioned Peach Cobbler with Sourdough Biscuit Topping
Sourdough Discard View Recipe

Old Fashioned Peach Cobbler with Sourdough Biscuit Topping

join us on insta

@cultured.guru

sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
LEARN ABOUT MICROBES FROM A MICROBIOLoGIST
Loading

recipes

  • Sourdough
  • Sauerkraut
  • Yogurt & Kefir
  • Pickles
  • Sweets & Snacks

more

  • Start Here
  • About
  • Learn
  • Shop
  • Contact

social

  • TikTokVisit Cultured Guru TikTok Account
  • InstagramCultured Guru Instagram Account
  • PinterestVisit Cultured Guru’s Pinterest Account
  • FacebookVisit Cultured Guru’s Facebook page
  • Privacy & Terms
copyright

©2025

Cultured Guru

.

website by saevil row + MTT. all rights reserved.