Sourdough Peach Crisp
The perfect summer dessert, this sourdough peach crisp has a light sourdough oat topping over sweet summer peaches.
Servings: 8
Calories: 361kcal
Equipment
- Baking Dish
Ingredients
Peach filling
- 6 cups sliced peaches peeled or unpeeled
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
Sourdough Topping
- 1/3 cup sourdough starter
- 1/2 cup brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsalted butter very cold, cubed or shredded
- 1 cup quick oats or old-fashioned oats
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine sliced peaches with lemon juice, cane sugar, flour, cinnamon, and salt. Stir gently until the peaches are evenly coated. Pour the mixture into a greased baking dish and spread it into an even layer.
- In a separate bowl, mix flour, brown sugar, cinnamon, and salt.
- Add the cold diced butter. Use a fork or pastry cutter to cut the butter into the dry ingredients until the mixture is crumbly with small chunks of butter.
- Stir in the oats and sourdough discard until just combined. The topping should be thick and a little sticky in texture.
- Sprinkle the topping evenly over the peach filling. Place the baking dish in a 350-degree oven and bake for 50-60 minutes. The topping should be golden, and the filling should be bubbling at the edges. If using a larger dish, make sure to reduce the time.
- Allow the crisp to cool for 10 to 15 minutes before serving. This gives the filling time to set. Serve on its own or with a scoop of vanilla ice cream.
Nutrition
Calories: 361kcal | Carbohydrates: 60g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 238mg | Fiber: 3g | Sugar: 37g | Vitamin A: 732IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg