Sourdough Blueberry Cobbler

Step 1

The night before you want to make the cobbler, start making the cobbler topping.

Step 3

First, I start by freshly grinding some einkorn into flour in my Nutrimill.

Step 5

Combine 2 cups of flour with sourdough starter that is fed and bubbly.

Step 7

Add coconut oil and honey; mix well. I like to start mixing with a spoon, then switch to my hands to knead it for just a minute.

Step 9

Cover with a tea towel for 8 to 24 hours.

Step 11

The next day, preheat oven to

Step 13

In a cast iron skillet, add 4 cups of blueberries, fresh or frozen.

Step 15

Next, add butter, honey, and flour to the blueberries. Place skillet over low to medium heat and mix until everything is melted and incorporated.

Step 17

While the blueberries are heating up, pull out your dough that has been fermenting.

Step 19

To the dough, add cream, baking soda, baking powder, organic brown sugar, cinnamon, and salt.

Step 21

Combine using your hands or a mixer.

Step 23

Place dough onto a lightly floured surface and pat out until it is about 1/2 to 3/4 inch thick.

Step 25

Cut it out like biscuits. Personally, I just use a mason jar as a biscuit cutter.

Step 27

Place the biscuits on top of the blueberry mixture, and pop the whole pan into the oven for about 20 minutes, until the biscuits start to turn golden brown.

Step 29

Allow to cool for a few minutes before serving. Top with whipped cream or ice cream.