Sourdough Cherry Cobbler-The Best Way to Use Sourdough Discard

Are you wondering what to do with all that sourdough discard? Here is an easy recipe that is perfect for breakfast or brunch! Cherry Sourdough Discard Cobbler.

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What is Sourdough Discard?

If you are new to sourdough you may wondering what is sourdough discard? I too was at first confused by the term. Sourdough discard is the portion of your starter you discard before feeding it. I feed my sourdough once a day sometimes twice if the weather is very warm. The half I “discard” I do not throw away I keep it in a separate jar in the fridge awaiting a new purpose. If you are completely lost here is a quick guide to No Fuss Sourdough Starter

Don’t Waste It!

I love using my discard for quick breakfast dishes like Sourdough Pancakes and, Sourdough French Toast Skillet. While the recipes I shared both use fed sourdough starter they can be easily adjusted to use discard.

This cobbler is another delicious way I use my starter and has been a family favorite this summer. I love how quickly it comes together and how I don’t waste any of my starter by using the sourdough discard.

Ingredients for Sourdough Discard Cobbler

• 3 cups sourdough discard
• 1/2 cup sugar
• 4 eggs
• 2 tsp baking powder
• 2 tsp baking soda
• 1 stick of butter

For the filling

Here is where you can get creative with any fruit you want. Peaches are an obvious choice. However, we’ve been loving cherries this summer.

• 3 cups of frozen cherries defrosted. (I like using frozen because they are cheaper and come ready to eat, with no pit removal necessary.)
• 1/3 cup sugar

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How to Make Sourdough Discard Cobbler

Now for the fun part baking! I love how quickly and foolproof this sourdough discard cobbler is to make.

First, I start by preheating the oven to 350F adding a cast iron skillet, and allowing it to preheat. Next, I always defrost the cherries. After they have been defrosted I add 1/3 cup of sugar. I like to use organic cane sugar but a healthier substitute might also work.

Once the cherries and sugar have been mixed I set that aside and let the mixture sit while I prep the batter. In traditional cobbler, you use self-rising flour. I will be substituting this sourdough discard cobbler with the discard.

In a large bowl, I add the 3 cups of sourdough discard, 6 eggs, 6 tbsp of melted butter, 1 tbsp of vanilla extract and mix.

Next, I sprinkle in the baking powder and baking soda using a sifter. Avoiding any large clumps is key. I mix them in and here is where the magic happens. The batter will become nice and bubbly.

At this point, the cast iron skillet and oven should be preheated. To the cast iron skillet, I add the remaining butter and allow it to melt. I then pour the batter in. Finally, I top it off with the sugared cherries.

Bake for 35 to 40 minutes or until golden.

Serve with whipped cream or vanilla ice cream.

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