If you’re looking for the easiest sourdough discard apple cobbler recipe, this is it! This sweet treat comes together quickly using sourdough discard for a tender, slightly tangy topping that pairs perfectly with crisp apples.

Close-up of golden-brown apple cobbler topped with whipped cream, fresh from the oven.

It’s a great recipe for using up extra starter while creating a cozy, comforting dessert that's perfect for late summer and fall. The addition of sourdough gives the cobbler a delicious depth of flavor you just can’t get with a traditional recipe. Serve it warm with a scoop of ice cream for an irresistible treat your whole family will love!

Bowl of warm sourdough discard apple cobbler with baked apples and a fluffy topping, ready to eat.

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Overhead view of labeled ingredients for sourdough discard apple cobbler, including sliced apples, sourdough discard, rolled oats, flour, buttermilk, sugar, brown sugar, butter, cinnamon, nutmeg, allspice, vanilla, baking powder, baking soda, lemon juice, salt, and water—perfect for making an easy and flavorful homemade cobbler.

Ingredients for this Easy Apple Cobbler Recipe

For the Apple Filling:

7 medium Granny Smith (or other good baking apples) peeled and sliced (about 8 cups)
½ teaspoon vanilla extract
1 tablespoon lemon juice
¾ cup of apple juice or water
½ cup (110 grams) packed brown sugar
3 tablespoons (24 g) all-purpose flour (or milled wheat)
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon salt
2 tablespoons butter (melted)

For the Sourdough Cobbler Topping:

1 ½ cups (188 grams) all-purpose flour (or fresh milled wheat--SEE TIPS)
½ cup (100 grams) sourdough discard or active sourdough starter
½ (60g) cup rolled oats
1 teaspoon vanilla
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (100g) granulated sugar (white sugar)
5 tablespoons unsalted butter, cold and cut into cubes or grated
¾ cup buttermilk

Sourdough Apple Cobbler Recipe

STEP 1: Preheat the oven to 375°F (190°C). Lightly butter a 9X13-inch baking dish, or a cast iron pan. In a large mixing bowl toss the sliced apples, brown sugar, salt, vanilla extract, allspice, water (or apple juice) cinnamon, nutmeg, lemon juice, butter, and flour.

ast iron skillet filled with sliced apples cooked in cinnamon sugar for the base of a sourdough apple cobbler.

STEP 2: Place the apples in a cast-iron pan or skillet and cook on medium heat for 3-5 minutes until apples are slightly soft. Apples should be slightly tender but not super soft!

Overhead view of a mixing bowl with rolled oats, flour, baking powder, sugar, and salt for a homemade cobbler topping.

STEP 3: While the apples are cooking, in another large bowl, whisk together the flour, baking powder, baking soda, salt, oats, and sugar.

Butter grated into the dry ingredients for sourdough apple cobbler.

STEP 4: Grate or cut in the cold butter using a pastry cutter, fork, or your fingers until the mixture looks like coarse crumbs.

Bowl of sourdough discard, milk, and vanilla extract being mixed together for apple cobbler batter.

STEP 5: In a small bowl whisk together the sourdough starter, buttermilk, and vanilla.

Sourdough batter being mixed in a bowl with oats and flour for an easy cobbler topping using discard.

STEP 6: Add the wet ingredients to the dry ingredients and stir just until combined. It should be a thick, slightly sticky dough.

Unbaked sourdough discard cobbler batter spread over spiced apples in a cast iron skillet.

STEP 7: Scoop dollops of the cobbler dough evenly over the slightly cooked apples. It doesn’t have to cover them completely--gaps are fine!

Just baked sourdough apple cobbler in a cast iron pan.

STEP 8: Bake in a preheated oven for 35–45 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.

STEP 10: Serve warm, optionally with a scoop of vanilla ice cream (or your favorite ice cream) or a dollop of homemade whipped cream.

Notes:

Apples: Good varieties include Honeycrisp, Granny Smith, Fuji, or a mix.
Add-ins: You can toss in a handful of raisins, cranberries, or chopped pecans with the apples if you like.
Coconut sugar can be used in place of cane sugar.
If using fresh milled wheat in place of all purpose flour, I would highly recommend using a soft white wheat berry variety milled on the pastry setting for best results. It will give the crumble a softer texture.

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