Sourdough Apple Cobbler

This gorgeous sourdough apple cobbler features cinnamon flavored baked apples topped with a golden sourdough sponge cake. The top is golden and crunchy, with the cake underneath delightfully soft. Topped with vanilla ice cream, it's dessert heaven!

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 40

Total Time 1

Servings serves

Calories 2548kcal

Equipment

Baking Dish (2Q or 1.9L - measuring 31 x 18.5 x 6 cm or 12 x 7 x 2.5 inches)

Ingredients

Apple Filling

6-8 Apples (green apples are best, peeled, cored & sliced - I've used approx. 750g apple)
40 g Brown Sugar (light or dark can be used)
25 g White Sugar
30 g All Purpose Flour
1 Lemon (juice only)
1 teaspoon Ground Cinnamon

Sourdough Cobbler Topping

150 g All Purpose Flour
150 g Sourdough Starter (or sourdough discard)
5 g Salt
50 g White Sugar
10 g Baking Powder
120 g Milk (any milk is fine, I've used whole milk)
75 g Butter (melted - salted or unsalted is fine)
25 g Granulated Sugar (for crunchy topping)

Instructions

Preheat your oven to 200C (390F).

Prepare the Apple Filling

Peel, core and slice all of the apples and place them in a medium sized baking dish. I've used a 2Q or 1.9L.
On top of the sliced apples, add the brown sugar, white sugar, all purpose flour, lemon juice and ground cinnamon. Use your hands or a spoon to mix all of this through the apples so that they are well coated. Set this aside while you prepare the topping.
I find it so easy to do this in the baking dish - it creates less dishes to wash later! But you can mix the apples separately if you prefer.

Sourdough Cobbler Topping

In a small mixing bowl, add the all purpose flour, sourdough starter (or discard), salt, sugar, baking powder, milk and melted butter. Stir until it forms a light and airy batter.
Spoon or pour the sourdough cobbler topping onto the apple and spread so it mostly covers them. It's ok to have some of the apples peaking through.
Sprinkle the batter with granulated sugar.
Place the sourdough apple cobbler into the oven and bake at 200C (390F) for around 35 to 40 minutes. You'll know it's done when the topping is golden brown and you can see the apple filling bubbling away underneath.
Remove from the oven and allow the sourdough cobbler to sit for around 10 minutes before serving. This allows the filling to thicken before serving.

Notes

Apples - I've used green Granny Smith apples. Any apples will work, but I find that you get the best result with green apples. You could use tinned apple pie fruit, but you would need to reduce the cooking time by 10 minutes as the tinned fruit breaks down quite a bit.

Cinnamon - I've used only cinnamon in this sourdough apple cobbler, but if you would like to change things up, you can use apple pie spice or add a teaspoon of ground ginger and a ¼ teaspoon of nutmeg.

Lemon - if you don't have lemon, consider using fresh orange juice. You can also add the zest of an orange for an extra citrus zing.

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