Blackberry-Peach Sourdough Cobbler

 

There is something really beautiful about the middle of summer.  Hearing the locust come out, the long days when a tall glass of sweet tea calls, the fresh hay being cut that blows in the hot wind, the middle of the day naps on the front porch, watching the calves play in the pasture, the beautiful sunsets over the pond, running barefoot and finding toe-knockers in between your toes, freshly picked peaches, the bees buzzing, the children running through the creek, song birds flying to and fro as they hunt for food to feed their young, fighting the bugs off as we pick gallons and gallons of blackberries, and the hours and hours spent swinging under an old oak tree puts a smile on this mama’s face.  I love the simple things best.  One of those simple pleasures that I take delight in is fermenting, harvesting, and baking with our summer fruit.  Anyone else with me on that?  What a blessing it is to live in a nation where we have the freedoms and resources to do these things.

 

Every year that passes and harvest season comes, I am singing praises for the bountiful goodness that God offers us.  We have had our years of droughts and not-so-good seasons of bountiful vegetables and fruits, and for these reasons I am reminded how dependent we really are on Him for all of our needs. 

In this recipe, I use my sourdough starter, which you can find here.  I also use my favorite cast iron skillet for the entire recipe.  I hope you enjoy this as much as we do!  God bless.  

 

Blackberry-Peach Sourdough Cobbler

Ingredients:

  • 2/3 cup sugar
  • 1 Tbsp. arrowroot powder
  • 1 cup water
  • 3 to 4 cups fresh blackberries and peaches
  • 1 Tbsp. butter to put on the fruit
  • 1 cup white whole wheat or spelt flour
  • 1 Tbsp. sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 Tbsp. butter for crust
  • 1/2 cup milk
  • 1/2 cup sourdough starter
  • Dash of cinnamon
Directions:
  1. Heat oven to 400°F.
  2. In a seasoned cast iron skillet, mix sugar and arrowroot and gradually stir in water. Bring to a boil stirring constantly and boil for 1 minute.
  3. Slowly fold in the fruit. Remove from burner.
  4. Dot with 1 T. butter and sprinkle with cinnamon.
  5. Measure flour into a bowl and stir in sugar, baking powder, and salt. Cut in 3 T. butter until mixture looks like meal.
  6. Stir in milk and sourdough starter. Add a dash of cinnamon.
  7. Pour over or drop by spoonfuls over the hot fruit.
  8. Bake 25 to 30 minutes.
  9. Serve warm with ice cream, fresh cream, or whipped cream.
 

Natalie