This Sourdough Apple Crisp is an easy fall dessert made with warmly spiced apples and topped with a buttery oat crumble infused with sourdough discard.
As a lifelong Massachusetts resident, apple picking is one of my favorite fall traditions. I go every year with my fiancé. And of course, I always make at least one apple crisp with all the apples I pick.
Last fall, I shared a recipe for apple pie with a sourdough crust and oat streusel topping. As a sourdough baker and blogger, I'm always looking for new, creative ways to use up my never-ending jar of sourdough discard.
For this sourdough apple crisp, I used the same warmly spiced apple filling and sourdough oat streusel from my apple pie recipe. I simply skipped the pie crust for a quicker, easier dessert.
The filling is lightly sweetened and balanced with lemon juice and tart apples, while the topping is buttery, sweet, and perfectly crisp.
I love it because it comes together in under two hours and is always a hit with my friends and family. It’s perfect for after a day of apple picking, Thanksgiving dessert, or whenever you’re craving a cozy fall treat.
I hope you give it a try and enjoy it as much as we do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds tang to the apple crisp topping. You can also use active sourdough starter.
- Apples- About 3 pounds (8-10 small) of tart apples like Granny Smith. Braeburn or Cortland also work well.
- Rolled Oats- Use rolled or old-fashioned oats for a hearty, chewy texture.
- Butter- Cold butter is necessary to create a flaky, crispy streusel.
- Lemon Juice- Adds a little acidity to balance the sweetness of the apple filling. You can also use apple cider vinegar.
- Cornstarch- Thickens the apple filling so it holds its shape when served. You can substitute cornstarch with arrowroot powder or tapioca starch (1:1 ratio), or use double the amount of all-purpose flour.
- Kosher Salt- Enhances flavor and balances sweetness. I use Diamond Crystal Kosher Salt. If you use Morton's Kosher Salt or table salt, reduce the volume by about half.
Tips for Success
- Choose tart apples. Tart varieties like Granny Smith create a nice balance with the sweetness of the apple crisp topping.
- Use a baking sheet. Place your baking dish on a large sheet to catch any potential spills while baking.
- Cover with foil if needed. If the topping starts to brown too quickly, tent it with foil and continue baking until the filling is fully cooked.
- Make ahead. Prep the oat crumble topping up to two days in advance to save time on baking day.
How to Make Sourdough Apple Crisp
Here is how to make apple crisp with sourdough discard.
Step 1: Preheat the Oven
Preheat the oven to 350℉. Butter an 8-inch square baking dish (or a 9-inch pie dish) and set it aside.
Step 2: Prepare the Topping
In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter and sourdough discard using your fingertips, a fork, or a pastry blender until the mixture holds together loosely when squeezed, and no dry flour remains. Set aside in the refrigerator.
Step 3: Make the Apple Filling
In a large mixing bowl, toss the diced apples together with the lemon juice. Sprinkle the brown sugar, cornstarch, spices, and salt over the apples and stir until all of the apples are well-coated.
Step 4: Assemble the Apple Crisp
Transfer the apple filling and any juices into your prepared baking dish. Sprinkle the topping evenly over the apple filling, pressing down slightly to help it stick together.
Step 5: Bake
Bake for 45-50 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the topping begins to darken too quickly, tent the dish with foil and continue baking until the filling is fully cooked.
Step 6: Cool and Serve
Let the apple crisp cool for 30 minutes so the filling can set. Serve and enjoy!
How to Store
Store leftover sourdough apple crisp covered at room temperature for up to 2 days or keep it in the refrigerator for up to one week.
For longer storage, freeze for up to 3 months. To serve, simply thaw it in the fridge overnight, then warm briefly in the oven or microwave.
Serving Suggestions
I love serving this sourdough apple crisp with a big scoop of homemade sourdough ice cream. The creamy, rich vanilla flavor pairs perfectly with the warm, spiced apples and buttery oat crumble.
You can also pair it with a dollop of whipped cream, a drizzle of caramel sauce, or even a slice of cheddar cheese (if you're from New England, you know it's a must!).
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Apple Crisp
Equipment
- 8-inch square pan or 9-inch pie dish
Ingredients
Sourdough Oat Topping
- 1 cup (120 grams) all-purpose flour
- 1 cup (80 grams) rolled oats
- ¼ cup (50 grams) brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon Diamond Crystal Kosher Salt use ¼ teaspoon if using Morton's Kosher Salt or table salt
- ½ cup (113 grams, 1 stick) unsalted butter cold, cut into ½-inch cubes
- ¼ cup (50 grams) sourdough starter discard
Apple Crisp Filling
- 3 pounds (about 8-10 small) tart apples peeled, cored, cut into ½ to 1-inch cubes
- 1 tablespoon lemon juice
- ½ cup (100 grams) brown sugar packed
- 3 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ teaspoon Diamond Crystal Kosher Salt use ¼ teaspoon if using Morton's Kosher Salt or table salt
Instructions
- Preheat the oven to 350℉. Butter an 8-inch square baking dish (or a 9-inch pie dish) and set it aside. For easier cleanup, place the baking dish on a large baking sheet to catch any potential spills while baking.
- In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter and sourdough discard using your fingertips, a fork, or a pastry blender until the mixture holds together loosely when squeezed, and no dry flour remains. Set aside in the refrigerator.1 cup (120 grams) all-purpose flour, 1 cup (80 grams) rolled oats, ¼ cup (50 grams) brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon Diamond Crystal Kosher Salt, ½ cup (113 grams, 1 stick) unsalted butter, ¼ cup (50 grams) sourdough starter discard
- In a large mixing bowl, toss the diced apples together with the lemon juice. Sprinkle the brown sugar, cornstarch, spices, and salt over the apples and stir until all of the apples are well-coated.3 pounds (about 8-10 small) tart apples, 1 tablespoon lemon juice, ½ cup (100 grams) brown sugar, 3 tablespoons cornstarch, 2 teaspoons ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ½ teaspoon Diamond Crystal Kosher Salt
- Transfer the apple filling and any juices into your prepared baking dish. Sprinkle the topping evenly over the apple filling, pressing down slightly to help it stick together.
- Bake for 45-50 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the topping begins to darken too quickly, tent the dish with foil and continue baking until the filling is fully cooked.
- Let the apple crisp cool for 30 minutes so the filling can set. Serve with a scoop of sourdough ice cream and enjoy!
Notes
- Storage: Store covered at room temperature for up to two days, in the fridge for up to one week, or freeze for up to three months.
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