Sourdough Apple Crisp with Oat Crumble Topping
This easy sourdough apple crisp is made with fresh apples, cinnamon, brown sugar, and a buttery oat crumble topping made with sourdough discard. Serve it warm with vanilla ice cream for a simple fall dessert.
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Servings: 6
Equipment
- 8x8 or 9x9 baking dish
- Large mixing bowl
- Medium mixing bowl
- Peeler
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Kitchen scale (optional)
- Rubber spatula or wooden spoon
- Pastry cutter or fork, optional
Ingredients
Apple Filling
- 6 cups peeled and sliced apples about 700 grams
- ⅓ cup packed brown sugar about 70 grams
- 1 tablespoon all-purpose flour or freshly milled soft white wheat flour 9 grams
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Sourdough Oat Crumble Topping
- ¾ cup all-purpose flour or freshly milled soft white wheat flour 107 grams
- ¾ cup old-fashioned rolled oats about 68 grams
- ½ cup packed brown sugar about 105 grams
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter softened or melted and cooled (113 grams)
- ⅓ cup sourdough discard about 75 grams
Instructions
- Preheat the oven to 375°F.
- Lightly grease an 8x8 or 9x9 baking dish.
- Peel, core, and slice the apples.
- Add the sliced apples to a large mixing bowl.
- Add the brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla extract.
- Stir until the apples are evenly coated.
- Spread the apple filling into the prepared baking dish.
- In a medium mixing bowl, stir together the flour, oats, brown sugar, cinnamon, and salt.
- Add the butter and sourdough discard.
- Mix until the topping comes together and looks crumbly.
- Sprinkle the sourdough oat crumble topping evenly over the apple filling.
- Bake at 375°F for 35 to 45 minutes, or until the filling bubbles around the edges and the topping is golden.
- Let the apple crisp cool for 10 to 15 minutes before serving.
- Serve warm with vanilla ice cream if desired.