Apple crisp is the ultimate comfort dessert—warm, tender apples bubbling beneath a buttery, crunchy oat topping, served with a scoop of melting vanilla ice cream. Now imagine that same perfect crisp, but with an even more incredible topping. The secret? Sourdough discard.
Adding discard to the crisp topping creates the most amazing texture: craggy, buttery, and impossibly crisp, with a subtle tang that perfectly balances the sweet, cinnamon-spiced apples. It’s the kind of dessert that fills your kitchen with the smell of autumn and makes everyone gathered around the table sigh with contentment. And it’s the perfect way to use that sourdough discard.
Instructions
Prep and Preheat
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar 2-quart baking dish.
Make the Apple Filling
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour (or cornstarch), lemon juice, cinnamon, nutmeg, and salt. Toss until the apples are evenly coated. Transfer to the prepared baking dish and spread into an even layer.
Make the Sourdough Crisp Topping
In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
Add the Discard
Add the sourdough discard and vanilla extract to the flour-butter mixture. Using a fork or your fingers, mix until the discard is incorporated and the mixture forms clumps and crumbles. Don’t overmix—you want a variety of sizes for the best texture.
Top the Apples
Sprinkle the crisp topping evenly over the apple filling, covering completely.
Bake
Bake for 35-40 minutes, until the topping is golden brown and crisp and the apple filling is bubbling up around the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
Cool Slightly
Let the crisp cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set slightly.
Serve
Serve warm, topped with vanilla ice cream or whipped cream. Drizzle with caramel sauce if desired.
Pro-Tips for Sourdough Apple Crisp Perfection
- Use a Mix of Apples: Combining tart Granny Smith with sweet Honeycrisp (or Braeburn) gives the best flavor and texture. The tart apples hold their shape, while the sweeter ones break down slightly.
- Keep Butter Cold: Cold butter creates those craggy, buttery clumps in the topping. If the mixture warms up, pop it in the fridge for 10 minutes.
- Don’t Overmix the Topping: You want a variety of clump sizes—from small crumbles to larger chunks—for the best texture.
- Use Cold Discard: Discard straight from the fridge works perfectly and helps keep the butter cold.
- Let It Rest: Allowing the crisp to cool for 15-20 minutes before serving lets the filling set so it doesn’t run everywhere.
- Serve with Ice Cream: The contrast of warm crisp and cold ice cream is essential. Don’t skip it.
- Make Ahead: You can assemble the crisp (without baking) up to 24 hours ahead, cover, and refrigerate. Add 5-10 minutes to baking time.
- Double the Topping: This topping is so good you might want extra. The recipe makes a generous amount, but feel free to double it.
This Sourdough Apple Crisp is tangy, buttery, and absolutely comforting.
