Slow Cooker Cherry Cobbler with Sourdough Topping
My slow cooker cherry cobbler is made from scratch with a sourdough topping! It's an easy recipe that takes little effort. I love making this as a simple dessert for the holidays or a fun weekend treat. It goes great with vanilla ice cream or homemade whipped cream. I hope you love it as much as my husband and I do!
Ingredients
Cherry Layer
- 2 1/2 cups dark sweet cherries (unsweetened - fresh or frozen)
- 1 Tbsp all-purpose flour
- 1/4 cup raw honey (or maple syrup)
- 1/2 tsp pure vanilla extract
Sourdough Topping
- 1/3 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 3 Tbsp cold butter
- 1 Tbsp sourdough discard (fed starter works too)
- 1 Tbsp milk (I use whole milk but any works)
- 1 Tbsp raw honey (or maple syrup)
Instructions
- Lightly grease slow cooker with a little avocado oil, coconut oil, or olive oil. Set aside.
- Add cherries, flour, honey, and vanilla to a mixing bowl. Stir to coat cherries (if cherries are frozen it's okay if the honey clumps up from being cold).
- Dump cherry mixture into slow cooker. If you're using a large slow cooker, just place cherries in the center, it doesn't have to be all the way full.
- In another mixing bowl add flour, oats, sea salt, and cinnamon. Stir to combine.
- Add butter into dry mixture by grating with a large holed grater or use a fork to mash butter until pea sized pieces form. Stir to distribute evenly.
- Add sourdough discard, honey, and milk. Stir to distribute wet ingredients evenly. Use your hands to help. You should have a crumbly mixture. (If your starter is more hydrated than mine your topping can come out more like a dough. This texture also works).
- Add topping, in an even layer, on top of cherries in the slow cooker.
- Place lid on slow cooker and cook for 1.5 hours on HIGH or 3 hours on LOW. Don't remove lid while cooking.
- When finished cooking remove lid, scoop into bowls, and enjoy!
Notes
Please see blog post for storage information and all kinds of helpful tips plus serving ideas.
Sourdough Baking Disclaimer – I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
Here at Plum Branch Home we’re serving God by loving our families one simple, wholesome, made from scratch recipe at a time!