Sourdough Apple Crisp
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Warm, cozy, and full of fall flavor, this sourdough apple crisp recipe combines tender apples with warm spices and a sweet, buttery oat crumble made with sourdough starter. Easy to make and perfect for autumn gatherings or holiday desserts. It is the perfect discard dessert recipe.
When the air turns crisp and the leaves start falling, there’s nothing quite like a warm apple crisp bubbling away in the oven.
This sourdough apple crisp (similar to this pear crisp) takes that classic comfort dessert and gives it a delicious, homestead-style twist… using a bit of sourdough starter in the topping for subtle tang and irresistible texture.
The result is a dessert that’s sweet, buttery, perfectly spiced, and oh-so cozy.
It’s incredibly easy to make. Just toss together your apples, mix up a simple oat topping, and bake until golden and bubbling. Serve it warm with a big scoop of vanilla ice cream, a drizzle of caramel sauce, or a spoonful of homemade whipped cream.
It’s the kind of delicious treat that feels like fall in every bite (just like these sourdough pumpkin muffins and sourdough apple scones), perfect for weeknights, Sunday suppers, or holiday gatherings.
Recipe Highlights
- Uses simple pantry staples and a touch of sourdough starter for flavor and texture
- Perfectly sweet, spiced, and buttery
- Easy to make: no fancy equipment needed.
- Great way to use up extra sourdough discard
- Cozy fall dessert that is a total crowd pleaser and festive. It will become a family favorite
- Perfect recipe for apple season after the family goes apple picking and you have loads of fresh apples available.
Ingredients Needed
For the filling:
- Crisp apples: Any firm baking apple works well (the best apples to use for baking are Honeycrisp, Granny Smith, or Fuji). Slice them evenly so they bake perfectly tender. To be honest though, I just use whatever apples we have since I have zero clue what type of apple trees we have.
- Brown sugar: Adds warmth and caramel-like sweetness.
- Cinnamon: The quintessential fall spice that makes your kitchen smell heavenly.
- Vanilla extract: Enhances the natural sweetness of the apples. Homemade vanilla extract or store-bought. Make sure it is pure vanilla extract.
- Cornstarch or arrowroot powder: – Thickens the apple juices to create a syrupy, luscious filling.
For the topping:
- Brown sugar: Sweetens and helps the topping caramelize beautifully.
- Cinnamon: Adds that familiar cozy spice to every bite.
- All-purpose flour: Creates structure and a crumbly texture.
- Quick oats: For that rustic, hearty crisp topping. You could also use old-fashioned oats or rolled oats, but quick is typically what I have on hand. Just make sure not to use steel cut oats.
- Sourdough starter (active or discard): Adds slight tang and moisture, helping bind the topping together while giving it depth of flavor.
A full list of ingredients can be found in the recipe card.
Tools you may need:
Measuring cups and spoons
Large mixing bowl
Baking dish: 12 inch skillet or a deep pie dish will work.
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How to Make Sourdough Apple Crisp
Step 1: Preheat your oven to 350°F. Butter a baking dish or cast iron skillet. In a medium bowl, combine flour, brown sugar, cinnamon, and oats. Using your hands, work in the softened butter until the mixture is crumbly and well combined.
Step 2: Stir in the sourdough starter until fully incorporated. Set aside.
Step 3: Slice apples (peel if desired) and place them in a large bowl. Add brown sugar, cinnamon, vanilla, salt, and cornstarch (or arrowroot). Toss until evenly coated.
Step 4: Pour the apple filling into the prepared baking dish and spread evenly. Sprinkle the sourdough oat topping over the apples in an even layer. Options: sprinkle the top of the crisp with a little white sugar for extra sweetness.
Step 5: Bake for 45–50 minutes, or until the topping is golden brown and the apples are soft and bubbling.
Step 6: Let the crisp cool for at least 10 minutes before serving. Top with whipped cream, a scoop of ice cream, or caramel sauce for the ultimate fall treat.
Storage
- Room temperature: Store covered for up to 1 day.
- Refrigerator: Keeps well for up to 4 days in an airtight container. Reheat in the oven at 325°F for 10–15 minutes to crisp the topping again.
- Freezer: Freeze baked crisp (cooled completely) for up to 3 months. Thaw overnight in the fridge and warm before serving.
Tips
- You can peel the apples if you’d like, but I never bother. The skins add fiber, nutrients, and a bit of texture.
- Don’t slice the apples too thinly; thicker slices hold their shape better and won’t turn mushy.
- Want an extra crisp topping? Add a small handful of chopped nuts, like pecans or walnuts.
Variations
- Gluten-free: Swap flour for your favorite gluten-free blend and use a gluten-free sourdough starter.
- Dairy-free: Use vegan butter or coconut oil in place of butter.
- Apple-pear crisp: Mix half apples and half pears for a fun twist. Try it after making my Pear Crisp!
- Add berries: A handful of cranberries or raspberries adds tartness and color.
FAQ:
Yes! This recipe is perfect for using up sourdough discard or a bubbly sourdough starter. It adds just a touch of tang and helps the topping bind together beautifully.
A mix of sweet and tart apples works best. Try combining Honeycrisp, Granny Smith, and Fuji for flavor and texture.
You sure can! Assemble the crisp (without baking) and store it in the fridge for up to 24 hours. When ready to bake, pop it into the oven straight from the fridge. Just add a few extra minutes to the bake time.
Absolutely. Pears, peaches (like this sourdough peach crisp), or even mixed berries make delicious variations. Try mixing in half apples and half pears for a lovely seasonal twist.
For the best texture, reheat in the oven at 325°F for about 10 minutes to revive the crisp topping. The microwave works too, but it will soften the crumble.
Yes! If you’d like to ferment the topping for extra flavor and better digestion, mix together all the topping ingredients with your sourdough starter and let it rest, covered with plastic wrap, at room temperature for 8–24 hours. The next day, prepare apple filling and sprinkle over fermented topping. Bake as directed. The result is a slightly tangier, deeply flavorful crisp with all the cozy sourdough goodness baked right in.
Find More Sourdough Discard Recipes
- Sourdough Peach Crisp
- Quick Sourdough Discard Cinnamon Rolls
- Sourdough Apple Muffins
- Sourdough Pumpkin Bread
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife.
Sourdough Apple Crisp
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Equipment
- Baking Dish
Ingredients
Apple filling
- 6 cups apples sliced
- 2 tablespoons cornstarch
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Sourdough Topping
- 1/3 cup sourdough starter discard or active
- 1/2 cup brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup quick oats or old-fashioned oats
Instructions
- Preheat your oven to 350°F. Butter a baking dish or cast iron skillet. In a medium bowl, combine flour, brown sugar, cinnamon, and oats. Using your hands, work in the softened butter until the mixture is crumbly and well combined.
- Stir in the sourdough starter until fully incorporated. Set aside.
- Slice apples (peel if desired) and place them in a large bowl. Add brown sugar, cinnamon, vanilla, salt, and cornstarch (or arrowroot). Toss until evenly coated.
- Pour the apple filling into the prepared baking dish and spread evenly. Sprinkle the sourdough oat topping over the apples in an even layer. Options: sprinkle the top of the crisp with a little white sugar for extra sweetness.
- Bake for 45–50 minutes, or until the topping is golden brown and the apples are soft and bubbling.
- Let the crisp cool for at least 10 minutes before serving.
Notes
- You can peel the apples if you’d like, but I never bother. The skins add fiber, nutrients, and a bit of texture.
- Don’t slice the apples too thinly; thicker slices hold their shape better and won’t turn mushy.
- Want an extra crisp topping? Add a small handful of chopped nuts, like pecans or walnuts.
- The topping can be long fermented. Check blog post FAQ for instructions.