This sourdough pumpkin cobbler is a delicious twist on the classic fall dessert. Creamy pumpkin filling is topped with a buttery, crumbly topping made with sourdough discard.
prep time: 15 minutes & cook time: 45 minutes / serves: 8 servings
Nutritional Information (per serving): 320 Calories, 15g Fats, 42g Net Carbs, 3g Fiber, 4g Protein.
ingredients
For the pumpkin filling:
1 can (15 ounces) pumpkin puree
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
For the sourdough cobbler topping:
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
1/2 cup sourdough starter
instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish.
In a large bowl, whisk together the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, salt, and milk until smooth. Pour the pumpkin mixture into the prepared baking dish and spread it out into an even layer.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Add the sourdough starter to the flour mixture and stir until a soft dough forms.
Drop spoonfuls of the dough over the pumpkin mixture in the baking dish.
Bake for 40-45 minutes, or until the topping is golden brown and the filling is set.
Serve the cobbler warm, with vanilla ice cream or whipped cream, if desired.