Sourdough Apple Crisp
This easy sourdough apple crisp combines tender, cinnamon-spiced apples with a golden, buttery sourdough discard topping that bakes up crisp and crumbly. Simple to prepare with no fancy equipment, it’s a cozy fall dessert that’s even better served warm with vanilla ice cream.
Servings 8
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 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 100 g Pecans (chopped) - these are optional
Instructions
- Preheat your oven to 200ºC (400ºF).
- 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.
- Spread the topping in an even layer on top of the apples, using your fingers to press the mixture down.
- Bake the sourdough apple crisp at 200ºC (400ºF) for around 45 minutes or until the topping is golden and crispy.
Nutrition
Serving: 100g | Calories: 458kcal | Carbohydrates: 72g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 68mg | Potassium: 332mg | Fiber: 8g | Sugar: 45g | Vitamin A: 356IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 2mg
