Sourdough Strawberry Cobbler

Strawberry Filling

• 15 g butter, melted
• 850 g strawberries, hulled and chunked
• 120 g granulated sugar
• 35 g all-purpose flour
• 2 g salt
• 4 g vanilla extract
• 8 g lemon juice

Cobbler Topping

• 100 g sourdough discard
• 85 g unsalted butter, melted and cooled
• 70 g granulated sugar
• 1 large egg
• 75 g buttermilk
• 2 g vanilla extract
• 130 g all-purpose flour
• 15 g baking powder
• 3 g salt

Directions

• Coat a 12-inch cast-iron skillet or 9×13-inch pan with the melted butter. Preheat the oven to 375°F.
• Add the strawberries to the pan. Combine the sugar, flour, salt, vanilla, and lemon juice over the berries and mix until coated.
• Whisk the sourdough discard and melted butter together. Add the sugar, egg, buttermilk, and vanilla and whisk. Separately mix the flour, baking powder, and salt, then combine the wet and dry until a thick batter forms.
• Spread the topping evenly over the strawberries. Bake at 375°F for 40–45 minutes, until golden brown, the berries bubble at the edges, and the topping is baked through.
• Serve warm with vanilla ice cream.

Recipe from Amy Bakes Bread; shared by amybakesbread on Instagram.