Sourdough Apple Crisp Recipe

Yield: servings

Prep Time: 15

Cook Time: 45

Total Time: 1

A simple, cozy fall dessert with tart apples, a crisp topping, and easy ingredients you probably already have.

5 from 2 votes

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Preheat the oven to 350 degrees F and grease a 8x8 inch baking dish. Set to the side.
Add all of the apple filling ingredients to a large bowl and mix until evenly distributed. Pour into the greased baking dish and set aside.
5-6 apples, 30 grams fresh lemon juice, 55 grams brown sugar, 3 grams ground cinnamon, 1 gram nutmeg, 20 grams sourdough discard, pinch of salt
In a separate bowl, add the flour, rolled oats, brown sugar, cinnamon and salt. Whisk until combined. With a pasty cutter, cut the cold butter into the flour mixture until the butter is crumbly and in small pieces. Finally, pour and mix in the sourdough discard.
100 grams sourdough discard, 45 grams rolled oats, 140 grams all-purpose flour, 110 grams brown sugar, 1 grams ground cinnamon, 1 gram salt, 72 grams unsalted butter, cold + cubed
Dollop pieces of the oat mixture on top of the apples to create an evenly layer.
Bake for 40-45 minutes or until golden brown and bubbly.
Cool for a few minutes before slicing. Serve withe a scoop of vanilla ice cream or homemade whipped cream and enjoy!

- 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.

I love using this apple peeler! Not only does it peeler apples in a flash, but it will also slice them - two-for-one!
Slice or cube the apple pieces no thinner than 1/4 inch, otherwise the apples with become mushy. Instead, slice/cube them as evenly as possible for even baking.
If you prefer additional crunch, you could add 30 grams (1/4 cup) of chopped pecans or walnuts to the oat topping. Add with the dry ingredients.

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