This einkorn sourdough strawberry cobbler is sweet and simple to make. Made with maple sugar and vegan cream cheese, it’s reminiscent of a bowl of strawberries and cream.
Last week, we planted a new strawberry patch in the garden. It’s always a treat to eat freshly picked, juicy, ripe strawberries from the one we planted a few years ago; however, because the birds, bears, and other mountain critters also enjoy homegrown strawberries, we just can’t seem to gather enough.
We also had an abundance of fresh, organic strawberries from local farms in our fridge. It was an excellent opportunity to make einkorn sourdough strawberry cobbler. Making it is easy as pie… or I should say, cobbler.
Maybe it’s a southern thing, but I love scratch-made fruit cobblers, and this is one of my favorites. It combines one of my favorite fruits with my favorite heirloom grain, einkorn. It tastes like summer, and I try to savor every luscious spoonful.
This warm, fruity cobbler makes a delicious dessert; especially, when it’s topped with homemade “nice” cream. We even had it for breakfast, and the kids had it again for a snack. I’m looking forward to making this creamy cobbler again soon, while strawberries are still in season.
Einkorn Sourdough Strawberry Skillet Cobbler Ingredient Notes
You could substitute coconut sugar for the maple sugar.
Not a fan of vegan cream cheese? You can omit it, along with the vanilla extract and additional tablespoon of maple sugar.
In a pinch for time? Since this recipe calls for baking soda, you could try skipping the souring process. It’s totally worth the wait, though — the long-fermented grains add a depth of flavor to the cobbler and make it more nutritious and easier to digest.
How to Make Vegan Strawberry Cream Cheese Sourdough Cobbler
In a large bowl, mix together sourdough starter and non-dairy milk. Stir in einkorn flour and salt. Then cover with a tea towel and set aside for at least eight hours.
I like to do this step the night before, so it can sour while I sleep.
Next, preheat oven to 350°F.
In a small bowl, combine the vegan cream cheese, one tablespoon of the maple sugar, and pure vanilla extract. Stir until smooth.
Melt the coconut oil.
I typically make this cobbler in a 10 inch cast iron skillet, so I melt it in that. You could also melt it in a baking dish in the preheating oven. Either way, swirl it around until it coats the bottom of the skillet or dish.
Meanwhile, add the rest of the maple sugar and baking soda to the sourdough mixture. Whisk well.
Pour the batter over the melted coconut oil.
Scatter strawberries on top then dot with dollops of the sweetened vegan cream cheese.
Bake for about an hour, or until the top is golden.
Pin this simple, plant-based recipe for later.
Hope you enjoy this vegan einkorn sourdough strawberry cream cheese cobbler!
- 1/3 cup sourdough starter
- 2/3 cup plant milk
- 1 cup einkorn flour
- 1/2 teaspoon baking soda
- 4 ounces vegan cream cheese
- 1/3 cup maple sugar + 1 tablespoon (divided)
- 1/2 cup coconut oil
- Generous pinch fine sea salt
- 4 cups strawberries, quartered
- 1 teaspoon pure vanilla extract
- In a large bowl, mix together sourdough starter and non-dairy milk. Stir in einkorn flour and salt. Then cover with a tea towel and set aside for at least eight hours.
- Next, preheat oven to 350°F.
- In a small bowl, combine the vegan cream cheese, one tablespoon of the maple sugar, and pure vanilla extract. Stir until smooth.
- Melt the coconut oil.
- Meanwhile, add the rest of the maple sugar and baking soda to the sourdough mixture. Whisk well.
- Pour the batter over the melted coconut oil.
- Scatter strawberries on top then dot with dollops of the sweetened vegan cream cheese.
- Bake for about an hour, or until the top is golden.
- Serve warm.
You can make this cobbler in a cast iron skillet or a baking dish.