Sourdough Blackberry Breakfast Cobbler -

Sourdough Blackberry Breakfast Cobbler

A delicious mix between sweet, sour and tangy to wake you up and keep you full all morning!

Prep Time 20

Cook Time 30

Serving Size Servings

Start by melting 4 tablespoons of butter in a large saucepan over medium heat. Add the blackberries, brown sugar, and honey. Cook for about 5 minutes until the berries start to release their juices and the mixture becomes slightly syrupy. Add your thickener of choice and continue to cook for another 5 minutes, stirring constantly until the mixture thickens.4 tablespoons butter,3-4 cups washed blackberries,1/2 cup brown sugar,1/2 cup honey,2 tablespoons arrowroot,

In a separate bowl, whisk together the melted butter, brown sugar, vanilla, milk and sourdough discard (or the flour and milk substitute) until well combined. The batter will be thick but still easily slip off the spoon. If it's too thick, add a splash more milk. In another bowl, mix the flour, rolled oats, baking powder and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined.8 tablespoons butter,1/2 cup brown sugar,1 teaspoon vanilla,1/2 cup sourdough discard,1/4-1/2 cup milk, 1 cup all-purpose flour,2 cups rolled oats,1 teaspoon baking powder,1 teaspoon cinnamon,

Lightly coat a 4x4 baking pan with butter. Spread the blackberry filling evenly in the pan. Drop the oat mixture on top of the filling in small clumps until all of it is used.

Preheat your oven to 375 degrees Fahrenheit. Bake the cobbler for about 25-30 minutes, or until the topping is golden brown and cooked through.