Strawberries, blueberries, and blackberries beneath a buttery sourdough-discard topping.
SERVES8–10
PREP20 min
SMOKE40–50 min
HEAT350–375°F
THE STORY
Three berries, sourdough, and gentle smoke.
The berry mix was always specific: strawberry, blueberry, and blackberry. The fruit turns syrupy beneath a thick discard topping while gaps between the spoonfuls let the filling bubble up and caramelize.
Apple, cherry, or pecan wood stays gentle enough for dessert. Strong hickory or mesquite can overpower the berries.
Method
Prepare fruit.Toss all filling ingredients and rest 15–20 minutes.
Make topping.Whisk flour, brown sugar, baking powder, and salt. Stir in discard, butter, milk, and vanilla just until combined.
Assemble.Butter a 10–12-inch cast-iron skillet. Add berries, then spoon topping over them, leaving gaps. Add coarse sugar if desired.
Smoke.Cook at 350–375°F for 40–50 minutes, until bubbling and deep golden. Tent if browning too fast.
Rest.Wait 15 minutes before serving with ice cream, lemon zest, or fresh berries.
For frozen berries, increase cornstarch to 4 Tbsp. The cobbler can be assembled and refrigerated up to 8 hours before cooking.
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