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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.

Ingredients

Scale

Biscuit Topping Dough Part 1

  • 2 cups organic bread flour
  • 3/4 cup active sourdough starter
  • 1/3 cup melted coconut oil
  • 1/4 cup organic maple syrup

Biscuit Topping Dough Part 2

  • 2 teaspoons baking powder
  • 1/2 tsp salt
  • 1/3 cup heavy cream
  • 1/4 cup organic cane sugar

Apple Pumpkin Cobbler

  • 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 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, 1/2 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.

Keywords: apple, pumpkin, sourdough, cobbler