Pick your fruit, pick your flour - fast sourdough discard cobbler

Ingredients

For the biscuit top

• 1.25 cups (150g) flour, most any type (see note)
• 0.25 cup (50g) granulated sugar
• 1.5 teaspoons baking powder
• 0.75 teaspoon table salt
• 0.25 teaspoon baking soda
• 0.75 cup (170g) heavy cream
• 0.5 cup (113g) sourdough starter, unfed/discard

For the filling

• 3-ish cups (450-500g) of fruit, sliced if needed, fresh or frozen
• 1 tablespoon lemon juice
• 0.5 cup (100g) granulated sugar

To finish

• 1 tablespoon (12g) coarse sparkling sugar, for sprinkling
• 1 tablespoon (14g) unsalted butter, melted; for brushing (optional)

Directions

1. Preheat oven to 375°F.
2. For the biscuit top: Mix dry ingredients together well, then fold in the heavy cream and unfed starter until smooth. Set aside.
3. For the filling: Mix the fruit, lemon juice, and sugar together in an 8x8” pan.
4. To assemble, gently put small balls of the biscuit top dough on top of the fruit. Bake for 40-45 minutes, until the fruit is bubbling a bit and the top is golden-brown.
5. Brush with butter and sprinkle with sparkling sugar. Serve warm.

Notes

• Keeps for a few days on the counter.
• Best served warm.
• Very flexible for types of flour and fruit used, a few tried and went over well
  • Blueberries + rye flour
  • Mixed berries + white whole wheat flour
  • Strawberries + all-purpose flour
  • Apples + cinnamon + whole wheat flour
• A whole-grain + other fruit adaptation from a King Arthur Baking recipe.