This blueberry and blackberry Dutch oven cobbler with sourdough biscuits on top is sure to be your favorite dessert this summer! It’s perfect with vanilla ice cream on top.
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Sourdough Cobbler with Berries
There are no shortcuts in this fantastic, from-scratch recipe. We use fresh blueberries and blackberries with a handmade sourdough biscuit topping. It is absolutely delicious and best served warm with vanilla cottage cheese ice cream.
Before you get started, note that the sourdough biscuit topping needs to be prepared a day in advance so the dough can ferment a bit before baking.
Blueberry and Blackberry Dutch Oven Cobbler Ingredients
The recipe is broken up into parts. Here are all the ingredients you need for each part:
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
- 1/2 cup heavy cream
- 1/4 cup organic cane sugar
Blueberry and Blackberry Cobbler
- 8 cups fresh or frozen berries
- 2 Tablespoons flour
- 4 tablespoons butter
- 1/3 cup maple syrup
Making the Sourdough Biscuit Topping
You need to start the biscuit dough one day in advance because it’s made in two parts. For example, I started my dough on Friday so the cobbler would be baked and ready on Saturday. Here’s how it works:
Biscuit topping dough part 1 (begin one day before you plan to serve the cobbler)
- 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.
- 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 fermented, preheat 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, 1/2 cup cream and 1/4 cup organic cane sugar. Whisk gently until just combined. Add mixture to the sourdough mixture 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.
Cobbler Filling with Frozen Berries
Making Dutch oven cobbler filling with frozen berries is so easy! Everything happens in the same Dutch oven. You add the frozen berries to the dutch oven with the butter, flour, and maple syrup. Bake in the oven for 15 minutes, toss, and then bake for 10 more minutes. Then, you’re ready to top it with the biscuit dough and bake until it’s golden brown on top.
If using fresh berries, you only need to bake for about 10 minutes before topping with the sourdough biscuit dough.
The Best Dutch Oven For Baking Cobbler
Cobbler is best when made in a cast iron skillet or an enameled Dutch oven. A shallow Dutch oven, also known as a casserole or braiser, is best for a cobbler. If you don’t already have one, here are a few recommendations for Dutch ovens that are perfect for baking cobblers.
- The Lodge 3.5 Quart (this is the one I have, in white)
- The Le Creuset (if you like a fancy Dutch oven)
- Tramontina (a newer brand, affordable, with good reviews)
Blueberry & Blackberry Dutch Oven Cobbler Recipe Tips
You shouldn’t have any trouble with this simple blackberry Dutch oven cobbler recipe. Here are my top tips:
- Start the biscuit dough one day before you plan to serve the cobbler. So, if you want the sourdough cobbler for a Saturday lunch BBQ, start the dough Friday morning.
- The dough requires no attention while it ferments.
- Don’t get concerned during phase two of the biscuit dough. It will seem like the dough is stiff and weird, and challenging to combine. This is what you should expect. Just keep kneading and squeezing the dough between your fingers (get your arm workout in) until it comes together. It’s okay to take a minute break and return to it.
- All ovens are different, so start with 20 minutes of baking, then keep checking the top of the cobbler. It is done when the biscuits are golden brown. (see the pictures above)
Cobbler and Ice Cream
Blueberry and blackberry dutch oven cobbler goes great with ice cream, especially homemade ice cream. I love to pair this blueberry and blackberry cobbler with my homemade cottage cheese ice cream. Cottage cheese ice cream is easy to make and only requires four simple ingredients. Click here to learn how to make it!
What I love most about pairing cobbler and cottage cheese ice cream is how the ice cream melts. It’s a naturally thick ice cream, and when it melts it’s more like soft whipped cream. It also adds a cheesecake flavor to the cobbler, which I love.
More Summer Dessert Recipes to Try
- Sourdough Peach Cobbler Muffins with Brown Sugar Crumble
- Old Fashioned Peach Cobbler with Sourdough Biscuit Topping
- Cottage Cheese Ice Cream with Brown Butter and Vanilla
Sourdough Blueberry and Blackberry Dutch Oven Cobbler
This blueberry and blackberry Dutch oven cobbler with sourdough biscuits on top is sure to be your favorite dessert this summer! It’s perfect with vanilla ice cream on top.
- Prep Time: 25 minutes
- fermentation time: 24 hours
- Cook Time: 40 minutes
- Total Time: 25 hours 5 minutes
- Yield: 12 servings
- Category: sourdough
- Method: baking
Ingredients
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
- 1/2 cup heavy cream
- 1/4 cup organic cane sugar
Blueberry and Blackberry Cobbler
- 8 cups berries*
- 2 Tablespoons flour
- 4 tablespoons butter
- 1/3 cup maple syrup
Instructions
Biscuit topping dough part 1 (begin one day before you plan to serve the cobbler)
- 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.
- 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 fermented, preheat 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, 1/2 cup cream and 1/4 cup organic cane sugar. Whisk gently until just combined. Add mixture to the sourdough mixture 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.
- Add the berries to your dutch oven. Berries can be frozen or fresh.
- Add 4 Tbsp butter, 2 Tbsp flour, and 1/3 cup maple syrup.
- Place the lid on the dutch oven and place it in a 350° F oven and bake for about 10-15 minutes, until the butter is melted (if using frozen berries stir them around halfway), 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 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 berries out of the oven and stir to coat all the berries in the butter and melted sugar. It should be somewhat thick from the flour.
- Place biscuit topping on top of the berries, it’s okay if all the dough overlaps, and place back in the oven with the lid off.
- Bake for 20-40 minutes, or until the biscuits turn golden in color.
- Allow to rest for 20 minutes before serving. Top with vanilla ice cream or whipped cream.
Notes
- you can use fresh or frozen blueberries and blackberries
