Red, White & Blue Sourdough Skillet Berry Cobbler

There’s nothing more iconic for summer than the bold colors and bright flavors of fresh berries. Add in the tang of sourdough discard, and you’ve got a one-skillet dessert that’s equal parts nostalgic and elevated. This Red, White & Blue Sourdough Skillet Berry Cobbler brings strawberries, blueberries, and a pillowy golden sourdough topping together in perfect harmony. Whether you’re planning your 4th of July menu or just want to wow guests at a backyard BBQ, this rustic dessert delivers flavor and flair in every spoonful.

In this post, I’ll walk you through how to make this cobbler from scratch using sourdough discard, highlight tips for making it ahead, share alternative fruit combinations, and even show you how to serve it with style. From skillet to scoop, this is the summer bake you’ll want on repeat.

Ingredients

For the Berry Base (Red + Blue):

• 2 cups strawberries, hulled and sliced

• 1 1/2 cups blueberries (or a mix with blackberries)

• 1/2 cup granulated sugar

• 1 tablespoon lemon juice

• 2 teaspoons cornstarch

• 1 teaspoon vanilla extract

For the Sourdough Biscuit Topping (White):

• 1/2 cup sourdough discard (unfed)

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 6 tablespoons cold butter, cubed

• 1/3 cup whole milk or buttermilk (plus more as needed)

To Finish:

• 1 tablespoon coarse sugar for topping

• Optional: whipped cream, vanilla ice cream, or fresh mint for garnish

Instructions

1. Preheat & Prep
Preheat your oven to 375°F. Lightly grease a 10-inch cast iron skillet (or similar oven-safe skillet). Set aside.

2. Make the Berry Base
In a large bowl, mix strawberries, blueberries, sugar, lemon juice, cornstarch, and vanilla. Toss to coat evenly, then pour the fruit mixture into the skillet. Spread it out into an even layer.

3. Make the Biscuit Topping
In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in sourdough discard and milk until just combined. The dough should be slightly sticky and shaggy.

4. Assemble the Cobbler
Drop spoonfuls of the biscuit dough over the berry mixture, leaving some gaps for the fruit to bubble through. Sprinkle the top with coarse sugar for a golden, crunchy finish.

5. Bake
Bake uncovered for 35–45 minutes, or until the topping is golden brown and the berries are bubbling around the edges.

6. Serve
Let cool slightly, then serve warm with whipped cream, vanilla ice cream, or a drizzle of heavy cream.

Tips for a Perfect Skillet Cobbler

• Don’t overmix the dough: A light hand keeps the biscuit topping tender.

• Use cold butter: This helps the biscuit pieces puff and get flaky.

• Berries can be frozen: If using frozen berries, increase the cornstarch to 1 tablespoon.

• Bake until bubbling: The fruit should bubble up around the edges and through the topping.

• Rest before serving: Let the cobbler rest for 10–15 minutes to help the filling thicken.

Variations

• Mixed Berry Cobbler: Use raspberries, blackberries, and blueberries for a deep berry flavor.

• Peach + Blueberry: Swap strawberries for ripe peach slices.

• Cherry Cobbler: Replace all berries with pitted cherries for a bold red version.

• Savory Twist: Add a rosemary or thyme sprig to the fruit base for herbaceous depth.

Make Ahead & Storage

Make Ahead:
You can prepare the fruit base and biscuit dough separately and store them in the fridge up to 24 hours ahead. Assemble and bake when ready to serve.

Storage:
Cover leftovers and store in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing:
Freeze the fully baked cobbler (cooled) tightly wrapped for up to 1 month. Thaw overnight and reheat before serving.

Why Use Sourdough Discard?

Sourdough discard adds a gentle tang to the biscuit topping, making it more flavorful than typical cobbler dough. It also adds moisture and complexity while reducing food waste—always a win in any home kitchen.

It’s especially great in baked goods like this, where the slight acidity contrasts beautifully with the sweet fruit filling.

Serving Suggestions

• Top with homemade whipped cream and patriotic sprinkles

• Add a scoop of vanilla or blueberry ice cream

• Garnish with fresh basil or mint leaves for a burst of color

• Serve warm in mini cast iron skillets for a personal touch

Final Thoughts

This Red, White & Blue Sourdough Skillet Berry Cobbler is more than just a pretty dessert—it’s the perfect intersection of rustic comfort and holiday cheer. The juicy burst of summer berries, golden crisp topping, and subtle tang from sourdough make each bite irresistible. It’s easy enough for a weeknight, festive enough for a celebration, and versatile enough to be made with whatever fruit you have on hand.

So pull out your sourdough jar, dust off that cast iron skillet, and let this vibrant dessert light up your summer table.