Sourdough Apple Crisp

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.

Course Dessert

Cuisine American

Prep Time 45

Cook Time 45

Cool Time 30

Total Time 2

Servings servings

Calories 338kcal

Author Ashley Petrie, RDN, LDN

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.