Homemade Sourdough Apple Cobbler
A cozy, golden apple cobbler that uses sourdough discard for a perfectly tender, cake like topping.
recipesbynani.comWhen the air turns crisp, I always reach for this apple cobbler recipe. It is the best way to use up that extra sourdough discard sitting in the fridge, and the combination of tart apples and warm spices makes the whole kitchen smell wonderful.
People love this dish because the sourdough discard helps thicken the apple juices into a rich syrup without needing extra flour. It is simple, comforting, and just as good for a weekend breakfast as it is for a warm dessert after dinner.
🧺 Ingredients
- 6 Granny Smith apples, peeled and sliced
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon sourdough discard
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon apple pie spice
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup sourdough discard (for the topping)
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit.
- 2
In a large bowl, toss the sliced apples with brown sugar, lemon juice, and the first tablespoon of sourdough discard until well coated.
- 3
Transfer the apple mixture to a baking dish and spread it out evenly.
- 4
In a separate bowl, whisk together the flour, granulated sugar, baking powder, salt, and apple pie spice.
- 5
Stir in the melted butter, vanilla extract, and the half cup of sourdough discard until just combined. Do not overmix.
- 6
Drop spoonfuls of the batter over the apple mixture.
- 7
Bake for 35 to 45 minutes or until the topping is golden brown and the apple filling is bubbling around the edges.
- 8
Let it cool for a few minutes before serving warm.
💡 Tips
Serve this warm with a generous scoop of vanilla ice cream or a dollop of whipped cream. Store any leftovers in an airtight container in the fridge for up to 5 days, and reheat individual portions in the oven to keep the topping nice and crisp.
Made this recipe? Let us know how it went.
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