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.
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
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)
- 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.
- Wrap the dough in plastic wrap or reusable bees wrap, and let sit covered for 24 hours
Biscuit topping dough part 2
- After the dough has been fermented, preheat the oven to 350.
- Take the hard dough ball and cut it up into tiny pieces.
- 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.
- 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
- 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.
- Sprinkle 2 tsp cinnamon over apples and add 4 Tbsp butter, 3 Tbsp flour, and 1/2 cup maple syrup.
- Place in a 350° F oven and bake for about 10 minutes, until the butter is melted, meanwhile work on the biscuit dough.
- Turn biscuit dough out on a well-floured surface and roll it out or pat it out to about a half-inch thickness.
- 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.
- 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.
- Place biscuit topping on top of the apple-pumpkin mixture, it’s okay if all the dough overlaps, and place back in the oven.
- Bake for 20-40 minutes, or until the biscuits turn golden in color.
- 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.
