Sourdough Apple Crisp Recipe {The Perfect Fall Treat}

The moment my family returns from apple picking, you can find me in the kitchen putting those apples to good use!

From morning favorites like Sourdough Apple Cinnamon Muffins to fall classics like Sourdough Apple Pie, you truly can’t go wrong. But one of my favorites has to be this Sourdough Apple Crisp!

It starts with a layer of cinnamon-sweet, tender apples topped with a brown sugar and oat crisp topping, it’s fall in a bite! Better yet, it takes no time to whip together. It’s the perfect dessert for a cozy night in.

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Table of Contents

Why You’ll Love This Recipe:

Easiest dessert you can bake during apple season:

This delicious sourdough apple crisp is one of the easiest discard recipes I bake right after apple picking with my little ones. You simply mix, top, and bake; there’s no rolling or chilling needed, and you don’t even need a stand mixer. It goes from the oven to the table in under an hour, making it an easy addition to your list of fall favorites.

A healthier snack you’ll actually crave:

Made with fresh apples, oats, and just the right amount of sugar, this crisp feels lighter than pie but still is satisfying. Scoop it warm straight from the oven after dinner, or enjoy a bowl cold from the fridge as a quick, guilt-free pick-me-up.

One more reason to not toss extra sourdough discard:

This recipe is one more opportunity to turn what would have been waste into something everyone will enjoy. It uses everyday pantry staples like salt, sugar, cinnamon, oats, and butter.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

ingredients for making sourdough apple crisp

Apples: Granny Smith apples and Honeycrisp are my go-to apples for apple crisp! Their slight tartness pairs perfectly with the sugar and warm spices, and they stay tender without getting mushy. You can also try Pink Lady, Gala, or even mix your favorites.
Sourdough Discard: I used fresh, room-temperature sourdough discard. I suggest using discard that’s no more than 1-2 days old. If you use discard straight from the fridge, it’ll give the filling and topping a stronger tangy flavor. And you definitely can swap in the same amount of bubbly sourdough starter (grams).
Oats: This recipe calls for rolled oats. I don’t recommend substituting with instant oats, and there’s a reason for that. They’re far too thin, turn mushy, and don’t keep their texture after baking.
Brown Sugar: I like using brown sugar because it makes the topping nice and crispy. I’ve also tested it with regular granulated sugar and it worked well. White sugar or coconut sugar should work too, but the topping may not crisp up the same way.
Salt: Just a pinch helps cut the sweetness and makes the flavor of the apples and spices pop.
Cinnamon: Just a pinch gives the crisp that cozy, classic spice and fills the kitchen with a warm, inviting smell.
Butter: Cold butter makes the topping crumbly and crisp. Pro tip: If you’re using salted butter, skip the extra pinch of salt.

How to Make Sourdough Apple Crisp

Preheat the oven to 350°F and grease a 8×8 inch baking dish. Set to the side.

Add all the apple filling ingredients to a large bowl and mix until evenly distributed. Pour the apple filling into the greased baking dish and set aside.

In a separate bowl, add the flour, rolled oats, brown sugar, cinnamon and salt, then whisk until combined. With a pastry cutter, cut the cold butter into the flour mixture until the butter is crumbly and in small pieces. Finally, pour in the sourdough discard and mix until incorporated. It will be a thick batter.

With clean fingers, dollop small pieces of the oat mixture to create an evenly layer on top of the apple filling

Bake for 40-45 minutes or until golden brown and bubbly and the apples are tender.

Cool for a few minutes before slicing. Serve with homemade whipped cream or a scoop of vanilla ice cream and enjoy!

How to Store:

After baking this sourdough apple crisp, let it cool completely. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F for about 10 minutes to restore the crisp topping.

For longer storage, freeze individual portions or the whole crisp for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating. While freezing works, this crisp is best fresh from the oven, so consider making only what you plan to eat.

a slice of apple crisp with vanilla icecream

FAQs

Can I use an active sourdough starter?

Yes, you can definitely use an active sourdough starter instead of discard. Just make sure to use the same weight in grams to keep the recipe balanced. While I usually rely on excess discard, a bubbly, active starter will also work and add a mild tang to the topping.

What if I don’t have enough apples?

No problem! You can mix in other fruits like strawberries, blueberries, or even pears to fill out the recipe. Mixing different types of apples will also work. You could even swap in peaches for a similar texture and sweetness.

What is the best sugar to use?

Brown sugar is my go-to because it helps the topping get golden and crispy while adding a hint of molasses flavor. You can experiment with cane sugar, white sugar, or even coconut sugar. Keep in mind the texture may change a bit. The topping may not get quite as crisp.

What apples should I use for this recipe?

Tart apples work best. I usually go with Granny Smith apples, but any tart variety like Honeycrisp or Pink Lady will do. You can also mix varieties to create layers of flavor and texture in your crisp.

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