WHAT YOU NEED:

Berry filling:

• 6 cups berries of your choice (fresh or frozen)
• 1/2 cup packed cane or coconut sugar
• 2 tablespoon cornstarch or tapioca starch
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 tablespoons butter

Cobbler topping:

• 1/2 cup (100 grams) sourdough starter (discard or active)
• 1/4 cup butter, melted and cooled
• 1/4 cup heavy cream
• 1 cup flour of your choice (I used einkorn from Thrive Market)
• 1/3 cup cane or coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt

Equipment:

• Bowl
• Large cast iron (we love our Ooni skillet)

WHAT YOU DO:

Preheat your oven or Ooni oven oven to 400F.

Combine berries, sugar, cornstarch or tapioca starch, vanilla extract, lemon juice and a pinch of salt in a bowl, mixing until berries are coated.

Pour the mixture into your cast iron skillet, dot the top with butter, and cover. Then, place the skillet in the oven and bake for 30 minutes at 400ºF (if you’re baking in the Ooni, watch the temp and make sure it doesn’t cook faster).

While that bakes, prepare the topping by first whisking the sourdough discard, melted butter, and heavy cream in one bowl. In another bowl, combine the flour, sugar, baking powder and salt. Add the liquid mixture to the flour mixture and stir until just combined into a somewhat sticky dough that you can break into chunks with your fingers. If it is too sticky, add a bit more flour, or if it feels dry, add a bit more cream.

Once the filling is just barely bubbling around the edges, remove from the oven, uncover, pinch off chunks of cobbler dough topping, and place them on top, until you’ve used all of the dough.

Put the skillet back in the oven and bake, uncovered, for another 25-30 minutes, until lightly browned and quite bubbly around the edges. Pull it out and let it be for a few minutes. Then, serve warm with a big ol’ scoop of vanilla ice cream.

ENJOY!! I hope this brings your kitchen as much joy as they did ours.