Can I make this into sourdough peach cobbler?

Yes, you can easily substitute the blackberries with sliced fresh or frozen peaches in your sourdough blackberry cobbler base. Just keep the proportions the same. Peaches offer a sweeter, softer texture, so you may want to reduce the honey slightly in the filling. Everything else—including the fermentation process and baking time—remains unchanged.

Do the frozen berries need longer to bake than fresh berries?

They do. When using frozen blackberries, expect to add 5 to 7 extra minutes to the baking time. It’s important to ensure that the fruit mixture bubbles up around the edges and the biscuit topping is golden brown. This step guarantees your sourdough blackberry cobbler has the right consistency—juicy underneath, crisp on top.

Do I need to use a cast iron pan for this cobbler?

Not necessarily, but it’s recommended. Cast iron provides even heat and helps the berry mixture caramelize slightly before baking. That said, any oven-safe dish like ceramic or glass will work. If you're skipping the stovetop step, preheat the fruit mixture separately to help mimic the skillet effect in your sourdough blackberry cobbler .

This is a lot of fruit! Can I cut the recipe in half?

Absolutely. If you’re cooking for a smaller group or want fewer leftovers, halve all ingredients. Use a smaller dish (like an 8-inch skillet or deep pie plate), and start checking for doneness around 15 minutes. It’ll taste just as delicious—especially if you still top it with ice cream!

Sourdough Blackberry Cobbler – The Best Tangy-Sweet Skillet Dessert Ever!

Name: Sourdough Blackberry Cobbler
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: French-Southern Fusion
Ingredients: 4 cups blackberries; 1/4 cup honey; 3 Tbsp butter; 2 Tbsp flour; 1/2 cup fed sourdough starter; 2 cups all-purpose flour; 1/3 cup melted butter; 1/4 cup honey; 1/2 cup cream; 1 tsp baking powder; 1 tsp baking soda; 1/4 cup brown sugar; 1/2 tsp salt; 1/2 tsp cinnamon

Description

This Sourdough Blackberry Cobbler combines tart, juicy blackberries with a honey-sweetened filling and a fermented biscuit topping. With a touch of cinnamon and a slow overnight rise, this dessert brings together French technique and Southern soul in a one-skillet masterpiece.

Ingredients

Scale

Blackberry Filling:
4 cups blackberries (fresh or frozen)
1/4 cup honey
3 tablespoons butter
2 tablespoons all-purpose flour
Cobbler Biscuit Dough – Night Before:
1/2 cup fed sourdough starter
2 cups all-purpose flour
1/3 cup melted butter
1/4 cup honey
After Fermentation – Day Of:
1/2 cup cream (or whole milk)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup brown sugar (optional)
1/2 teaspoon salt
1/2 teaspoon cinnamon

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Instructions

Ferment the Dough: The night before baking, mix sourdough starter, flour, melted butter, and honey in a bowl. Cover and let rest at room temperature for at least 8 hours.
Prepare the Blackberry Filling: Preheat oven to 350°F. In a cast iron skillet, combine blackberries, honey, butter, and flour. Stir over medium heat until thickened and glossy.
Finish the Biscuit Dough: Mix in cream, baking powder, baking soda, brown sugar (optional), salt, and cinnamon into the fermented dough. Stir until combined.
Assemble the Cobbler: Roll out the dough and cut into biscuit rounds. Layer them on top of the fruit filling in the skillet.
Bake: Bake for 20–25 minutes, or until the biscuit tops are golden brown and the filling is bubbling.
Serve: Let cool slightly. Serve warm with whipped cream or vanilla ice cream.

Notes

Frozen blackberries work well—just increase baking time by 5 minutes. To reduce sugar, omit or halve the brown sugar in the biscuit dough. For a flavor twist, try adding lemon zest or swapping in peaches for blackberries.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: French-Southern Fusion

Nutrition

Serving Size: 1 serving (1/6th of cobbler)
Calories: 320
Sugar: 18g
Sodium: 280mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg