Sourdough Apple Crisp
Make this easy Sourdough Apple Crisp with a cinnamon streusel that's perfect for fall gatherings. The crunchy streusel sits on top of tender, spiced apples.
Yield or Serving: 12
Equipment
- 1 Spatula
- 1 Mixing Bowl
Ingredients
Apple Filling
- 3 lbs Apples, chopped, about 8 large apples , I like Honeycrisp, Pink Ladies, Granny Smith or a combination of them
- 1 TBS Lemon Juice
- 1 tsp Ground Cinnamon
- ½ tsp Ground Cardamom
- ½ tsp Kosher Salt
- 100 g Light Brown Sugar, ½ cup
- 2 tsp Vanilla Extract
Streusel Topping
- 150 g Rolled Oats, 1 ¾ cups
- 150 g Light Brown Sugar, ¾ cup
- 120 g All-purpose Flour, 1 cup
- 1 tsp Ground Cinnamon
- ¼ tsp Kosher Salt
- 113 g Unsalted Butter, cold, cubed, 1 stick or ½ cup
- 120 g Sourdough discard, or active starter, ½ cup
Instructions
- Preheat the oven to 350ºF (177ºC).In a mixing bowl, mix the dry ingredients for the streusel. Then, add the cubed butter and sourdough discard and toss with a fork to start forming clumps. Use your hands to squeeze the mixture together to incorporate the dry bits and form large and small clumps of streusel.Cover and refrigerator while you make the filling. You can make the streusel ahead of time and keep it in the refrigerator for a day.150 g Rolled Oats, 150 g Light Brown Sugar, 120 g All-purpose Flour, 1 tsp Ground Cinnamon, ¼ tsp Kosher Salt, 113 g Unsalted Butter, 120 g Sourdough discard
- Chop the apples into ½" pieces (can peel if you prefer) and add to your 9x13" baking dish.Squeeze the fresh lemon juice on top, add the rest of the filling ingredients, and toss with a spatula to coat the apples.3 lbs Apples, 1 TBS Lemon Juice, 1 tsp Ground Cinnamon, ½ tsp Ground Cardamom, ½ tsp Kosher Salt, 100 g Light Brown Sugar, 2 tsp Vanilla Extract
- Sprinkle the cold streusel clumps on top of the apple filling.Bake on a sheet pan for 55-65 minutes, or until the apples are tender (test with a toothpick or paring knife), bubbling around the edges, and the streusel is golden brown and crispy.Let the sourdough apple crisp cool for 30 minutes before serving warm with ice cream.
Notes
- Follow my guide above for more detailed instructions, tips, and photos to make this sourdough apple crisp.
- You can make and freeze the sourdough streusel in advance.
- Cover and store the crisp for a day at room temperature or for up to five days in the refrigerator. Rewarm before serving.
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