Sourdough Apple Crisp Recipe (The Perfect Fall Treat)

As fall sets in and apple orchards abound, the desire for cozy, warm desserts rises. This article unveils a unique sourdough apple crisp recipe that not only celebrates the season but also elevates your dessert game. By the end, you’ll have a delicious twist on a classic treat that your friends and family will rave about.

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Why You’ll Love This Recipe:

Easiest dessert you can bake during apple season: 

You’ll love this delicious sourdough apple crisp for its simplicity and heartwarming flavor, especially during apple season. After a joyful day of apple picking with the kids, this dessert becomes a delightful way to transform your fresh apples into something magical. With just a few quick steps mixing the ingredients, topping with a crumbly layer, and popping it in the oven you’ll find that dessert doesn’t have to be tricky to be rewarding.

A healthier snack you’ll actually crave:

The wholesome goodness of fresh apples and oats, offering a delightful crunch without the heaviness of traditional desserts. This cleaner snack redefines luxury, boasting just the right amount of sugar to satisfy your sweet tooth without weighing you down. It’s a clever compromise, allowing you to enjoy a flavorful experience that feels light yet deeply satisfying perfect for those latenight cravings or a post meal treat.

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. Transforming that sourdough discard into delicious treat that not satisfies your desires but also showcases your creativity in kitchen. Magic lies in its simplicity using everyday kitchen essentials like salt, sugar, cinnamon, oats, and butter, you can whip a delightful dish that feels indulgent  resourceful.

Ingredients & Substitutions

• 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

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

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

How to Store:

To store sourdough apple crisp, let it cool completely before covering. Store it in an airtight container in the refrigerator for up to 3 to 5 days. Reheat in the oven to restore the crisp topping before serving. For longer storage, wrap tightly and freeze individual portions for up to 2 to 3 months, thawing overnight in the fridge before reheating.

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Ingredients

For the Apple Filling:

• 6 cups peeled, sliced apples (Granny Smith or Honeycrisp work best)
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour

For the Sourdough Topping:

• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup sourdough starter (active or discard)
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Prepare the Filling: Preheat your oven to 350°F (175°C). In a large bowl, toss the sliced apples with sugars, lemon juice, cinnamon, nutmeg, and flour. Transfer the mixture to a greased 9×13 inch baking dish.
2. Make the Topping: In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers or a pastry cutter to mix until crumbly. Stir in the sourdough starter until the mixture holds together slightly.
3. Bake: Evenly sprinkle the sourdough topping over the apples. Bake for about 45-50 minutes or until the topping is golden brown and the apple filling is bubbly.
4. Serve: Let the crisp cool slightly before serving. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Warnings:

• Be cautious if you or anyone eating it has allergies to common ingredients like milk or eggs, especially if using commercial products or recalls have been issued related to undeclared allergens in similar products.
• Always properly wash hands, utensils, and surfaces before preparing the recipe to prevent cross-contamination and reduce foodborne illness risk.
• Avoid tasting or eating raw dough or batter to prevent food poisoning from raw flour or other uncooked ingredients.
• Store leftover crisp promptly in the refrigerator and do not leave it out at room temperature for more than a couple of hours to prevent bacterial growth and spoilage.
• When reheating, ensure the dish reaches a safe temperature to kill any potential harmful bacteria.
• If freezing, ensure tight packaging to prevent freezer burn and consume within recommended time to maintain quality.

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