Recipe Inspiration
– 2 cups fresh strawberries, hulled and sliced – 1/4 cup granulated sugar – 1 tbsp cornstarch – 1 tsp lemon juice – 1 cup sourdough discard – 1/2 cup all-purpose flour – 1/4 cup sugar (for batter) – 1/4 cup melted butter – 1/2 tsp baking powder – 1/4 tsp salt
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or 8x8 pan and set aside while you prepare the strawberry filling.
In a bowl, toss sliced strawberries with 1/4 cup sugar, cornstarch, and lemon juice. Stir until coated, then spread mixture evenly in your pan.
In a separate bowl, mix sourdough discard, flour, 1/4 cup sugar, baking powder, and salt until a thick batter forms, then add melted butter.
Stir batter gently until smooth but do not overmix. The texture should be spoonable and slightly sticky, perfect for a cobbler topping.
Drop spoonfuls of batter evenly over the strawberries. Don’t worry if gaps remain—they'll fill in as the cobbler bakes and rises.
Bake for 30–35 minutes or until the top is golden brown and a toothpick inserted into the batter comes out clean.
Let cool for 10 minutes. Serve warm with a scoop of vanilla ice cream or whipped cream for a cozy, tangy-sweet dessert treat.
I’ve spent the last decade teaching my followers how to prepare delicious, nutritious recipes. Healthy cooking doesn't always mean using low-fat products.
For More Stories