Spent Grain Cobbler: Juicy, Rustic, and Topped With Golden Grain Goodness

Spent Grain Cobbler is everything you want in a summer-to-fall bake — bubbling fresh fruit under a toasty, biscuit-meets-crumble topping made with spent grain from your latest brew day.

Whether you go blueberry or peach (or both), the result is sweet, earthy, and perfect for scooping warm into a bowl with something cold to match.

Ingredients (Serves 6–8 in a 9-inch skillet or baking dish)

For the Filling

• 4 cups sliced fresh peaches or blueberries (or a mix)
• ⅓ cup sugar (adjust based on fruit sweetness)
• 1 tbsp lemon juice
• 1 tbsp cornstarch or flour
• ½ tsp cinnamon (optional, especially for peach)
• Pinch of salt

For the Topping

• 1 cup all-purpose flour
• ¾ cup spent grain (wet, well-drained, finely chopped)
• ¼ cup brown sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon (optional)
• 6 tbsp cold unsalted butter, cut into cubes
• ½ cup buttermilk or whole milk
• Optional: 1 tbsp beer (wheat beer or blonde ale for fruit lift)

To Finish

• Coarse sugar for topping
• Ice cream, whipped cream, or beer caramel for serving

Instructions

Step 1: Make the Filling

• Preheat oven to 375°F (190°C).
• In a bowl, toss fruit with sugar, lemon juice, starch, cinnamon, and salt.
• Pour into a greased cast iron skillet or 9-inch baking dish.

Step 2: Make the Topping

• In a bowl, whisk together flour, spent grain, sugar, baking powder, salt, and cinnamon.
• Cut in cold butter with a pastry cutter or fingers until crumbly.
• Stir in milk and beer (if using) just until combined. Dough will be thick and rustic.

Step 3: Assemble & Bake

• Drop spoonfuls of dough evenly over the fruit — it doesn’t need to cover completely.
• Sprinkle with coarse sugar.
• Bake 35–45 minutes, until fruit is bubbling and topping is golden brown.
• Let cool slightly before serving warm.

Serving Suggestions

• Top with vanilla ice cream or cinnamon whipped cream
• Drizzle with stout caramel or peach wheat beer syrup
• Serve with sharp cheddar slices or alongside a beer float

Storage

• Store covered at room temp 1–2 days, or refrigerate up to 4
• Reheat in a 350°F oven for 10–15 minutes to crisp topping
• Can freeze baked cobbler tightly wrapped (reheat from frozen or thaw first)

Beer Pairing

In the Topping

• Optional splash of wheat beer, blonde ale, or fruited saison
• Avoid overly hoppy or sour beers — too sharp for sweet fruit

In Your Glass

• Wheat beer or hefeweizen with blueberry
• Blonde ale, cream ale, or saison with peach
• Fruited sour or gose for a tart contrast
• Vanilla porter or brown ale with a scoop of ice cream on top

Final Thoughts

Spent Grain Cobbler is cozy, tangy, and beer-smart — the kind of dessert that turns your brewing leftovers into golden-crusted glory.

Whether you’re working with peak-summer peaches or end-of-season berries, it’s a bake that celebrates both flavor and function.

Cheers to warm fruit, crisp tops, and beer in every bubbling bite! 🍑🫐🍺🔥

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