Vegan Strawberry Sourdough Cobbler (with elderflower)

June 26, 2022

reading time: 3 min

May I present to you this Summer Solstice Strawberry Sourdough Cobbler with elderflower cordial 🍓🌼 If you have already made a batch of homemade elderflower syrup (cordial) and are looking for a way to use it in recipes other than Hugo or lemonade, this recipe is for you! If you are late – like me –, then there's still time to take a walk or a bike ride, and harvest the last blooming elderflowers!

This time of year is ideal for wildcrafting and harvesting of any kind. Litha aka Midsummer aka the Summer Solstice is still in the air, and not only the sun is at full force, but everything that is blossoming and thriving around you at the moment also holds its greatest power, so I highly recommend gathering wild herbs and flowers around this time of year.

Corresponding plants and foods for Litha include fresh fruits such as berries, cherries, melons, peaches and lemons, lemon balm, verbena, lavender, meadowsweet, elderflower, honey cake, buttermilk, fruit wine and mead. At least 3 of these ingredients ended up in this cobbler!

I just love the combination of sweet, juicy fruit and the fluffy golden biscuit topping – which, thanks to the sourdough, is extra fluffy and soft, almost like a scone. Oh, and the melting vanilla ice cream on top! The essence of summer in a baking dish 😍

STRAWBERRY SOURDOUGH COBBLER (with elderflower)

Preparation time: 45-60 mins
Main ingredients: strawberries, spelt flour, sourdough, elderflower cordial
difficulty level: easy
serves: 4

suitable for: vegan, lactose-free, wheat-free, soy-free, low-sodium

Ingredients

Filling:
2 baskets (about 900 g) of fresh strawberries, washed and quartered
1/8 cup (30 ml) elderflower cordial (see notes for alternatives)
1 1/2 tsp cornstarch
1 tbsp fresh lemon juice
1 tsp zest from an organic lemon
a pinch of salt

Topping:
1 cup (100 g) spelt flour (I use the 630 type) *
1/2 cup (50 g) ground oats
1/2 cup (130 g) active sourdough starter (I used 30 g dry sourdough starter + 50 g spelt flour + 50 g warm filtered water, or plant-based milk, to achieve this – see notes for alternatives)
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt
6 tbsp vegan butter, margarine or coconut oil
1/4 cup (60 ml) elderflower cordial
1 tbsp raw cane sugar, as topping

vegan vanilla ice cream, to serve

* If you are confused about that flour type, check out this website which explains the difference between German flour types and US-American flour types.

Instructions

Preheat oven to 190 °C / 375 °F.

Lightly grease a 9-inch baking dish.

If you are using a dry sourdough starter, make the levain by combining 30 g of dry starter with 50 g flour and 50 g warm filtered water. Cover, and set aside in a warm place for 1-3 hours.

To prepare the filling:

In a medium-sized saucepan, combine strawberries, elderflower cordial, cornstarch, lemon juice, lemon zest, and salt. Toss until evenly coated, and bring to a boil. Cook and stir for 2-4 minutes, or until thickened.

If you end up with too much liquid, simply drain some of it and reserve for later. You can use this "strawberry elderflower syrup" to make ice tea or lemonade, or to sweeten your kombucha during 2nd fermentation :)

Pour the strawberry mixture into the prepared baking dish.

To prepare the topping:

In a mixing bowl, combine active sourdough starter, flour, ground oats, baking powder, and baking soda. Stir to combine.

Add vegan butter, margarine or coconut oil, as well as elderflower cordial.

Using your clean hands or an electric mixer with a dough hook, knead the mixture until the dough is very soft and tender.

Drop spoonfuls of dough on top of the strawberry mixture. Sprinkle with raw cane sugar.

Bake uncovered for 30-35 minutes in the preheated oven, or until the biscuit is golden brown and the filling is bubbling.

Remove cobbler from the oven. Serve warm or at room temperature topped with a scoop of (vegan) vanilla ice cream.

Cover any leftovers and refrigerate up to 4 days.

TIPS & NOTES:

- This cobbler can also be baked in a 9-inch cast iron skillet or any casserole dish where it will fit.
- Of course, this recipe can also be made without the homemade elderflower syrup. Simply replace it with a different sweetener such as maple syrup, agave, or sugar. Or homemade meadowsweet syrup if you happen to have any :)
- If you don't have sourdough starter at hand (recipe for that coming soon-ish!), you can replace it by adding 50 g flour and 50 g warm water or milk to the dough mixture instead. It won't be as fluffy, but more like a regular cobbler topping.