Tasty Sourdough Discard Apple Crisp Recipe
This Tasty Sourdough Discard Apple Crisp recipe transforms sourdough discard into a deliciously comforting dessert. Featuring tender, cinnamon-spiced apples topped with a buttery oat and sourdough crumble, baked to golden perfection and served with a rich homemade caramel sauce, it’s a perfect treat for cozy evenings or special occasions.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Apple Filling
- 20g lemon juice (freshly squeezed)
- 1000g sliced apples (about 8-10 medium apples)
- 4g vanilla extract
- 2g salt
- 55g brown sugar
- 20g cornstarch
- 3g ground cinnamon
Crisp Topping
- 6g ground cinnamon
- 100g sourdough discard
- 150g rolled oats (old fashioned)
- 113g unsalted butter (melted and cooled)
- 70g all-purpose flour
- 100g brown sugar
Caramel Sauce
- 1g salt (a pinch)
- 30g unsalted butter
- 75g brown sugar
- 60g heavy cream
- 2g vanilla extract
Instructions
- Preheat Oven and Prepare Equipment: Preheat your oven to 350ºF (175ºC). Prepare a 10 or 12 inch skillet or a 9 by 13 inch baking pan for assembling the apple crisp. A cast-iron skillet works great, but any oven-safe pan will do.
- Prepare and Pre-Cook the Apples: Peel and chop or slice the apples as preferred. Place them into the skillet or baking dish. Add brown sugar, cornstarch, cinnamon, lemon juice, vanilla extract, and salt to the apples. Stir gently to combine. Place the skillet over medium heat on the stove and cook, stirring every few minutes, for about 10 minutes until the apples start to soften.
- Prepare the Sourdough Crumb Topping: While apples soften, whisk together sourdough discard and melted butter in a small bowl. Add brown sugar, cinnamon, and salt, mixing well. Optionally, blend rolled oats slightly to break them down a bit. Add flour and oats to the mixture and mix until slightly sticky. Take chunks of the topping and spread evenly over the warm apples.
- Bake the Apple Crisp: Place the topped skillet or baking dish into the preheated oven. Bake for approximately 40 minutes, or until the apples are bubbling and the oat topping is golden brown and baked through.
- Make the Caramel Sauce: While the crisp bakes, combine butter, brown sugar, heavy cream, and salt in a heavy-bottomed pot over medium-low heat. Stir gently until melted and combined, then increase heat to medium and cook without stirring until the caramel reaches 225ºF on a candy thermometer (about 7-10 minutes). Remove from heat and carefully stir in vanilla extract. Set aside to thicken and cool.
- Serve the Sourdough Apple Crisp: Drizzle the warm apple crisp with the caramel sauce or serve it on the side for individual servings. Enjoy warm for the best flavor meld.
Notes
- Use a cast-iron skillet for even baking and rustic presentation, but any oven-safe pan works.
- Peeling apples is optional depending on texture preference.
- Blending oats slightly is optional and helps create a softer topping texture.
- For extra caramel sauce, double the recipe and store leftovers refrigerated.
- Use freshly squeezed lemon juice for the best flavor in the apple filling.
- Allow caramel sauce to cool slightly to thicken but serve warm for best drizzle consistency.
