Sourdough Apple Crisp

This quick to prepare dessert is made using fresh apples topped with a delicious crispy sourdough topping. Serve it warm with vanilla ice cream! It's the perfect dessert to please a crowd.

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 458kcal

Equipment

Baking Dish (my dish is 11" x 9")

Ingredients

8 Apples (peeled, cored and chopped into chunks - my whole apples weighed 100g each before processing).
200 g Sugar
180 g Rolled Oats
80 g Butter (softened but not melted)
200 g Sourdough Starter (or sourdough starter discard)
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Cloves
100 g Pecans (chopped) - these are optional

Instructions

Grab a baking dish (my dish is 11" x 9"). Peel, core and chop the apples into small chunks and place them in the base of the baking dish. I haven't greased my baking dish, but you can if you want to.
Next, add the rolled oats, sugar and spices to a large mixing bowl and stir until well combined. Add the chopped pecans now if you're using them.
Then add the sourdough starter and softened butter and mix through until it forms a stiff mixture. You may need to get in there with your hands if your butter isn't soft enough - that's ok!
Take your sourdough apple crisp topping and place it on top of the apples. Use your fingers to press the mixture all over the apples, essentially sealing them into the bottom of the dish.
Bake the sourdough apple crisp at 200C for around 45 minutes or until the topping is golden and crispy.
Allow to sit for around 10 minutes before serving so that the apples cool a little. Serve with vanilla ice cream, whipped cream or custard.

Notes

Apples - I have used Granny Smith apples. I find green apples work best for this recipe, but you can use whatever apples you prefer. The apples need to be fresh and raw, not canned or preserved.

Sugar - I've used raw granulated sugar for this dessert. Fine white sugar is ok too, but I found in testing that raw granulated sugar gave the best "crisp" texture.

Nutrition