Sourdough Discard Apple Crisp: A Tangy Twist on a Classic Fall Dessert

When autumn rolls in and apples are at their peak, few desserts feel as comforting as apple crisp. But what if you could take this timeless treat to the next level, reduce kitchen waste, and add a unique depth of flavor? That’s exactly what sourdough discard apple crisp offers.

This dessert uses leftover sourdough starter, the part you normally throw away during feedings to create a crisp topping that’s subtly tangy, richly textured, and perfectly golden. It’s a win-win for flavor and sustainability.

Why Use Sourdough Discard in Desserts?

Reducing food waste has become a priority in many kitchens, and sourdough discard is a prime candidate for upcycling. Instead of tossing it, you can repurpose it in baked goods for added flavor, tenderness, and complexity.

The tanginess from discard balances the sweetness of desserts beautifully, making it perfect for fruit crisps. It also contributes to browning thanks to its mild acidity.

If you enjoy baking with discard, you might also love trying these sourdough discard crackers, a crunchy, savory way to use up starter. And for breakfast lovers, fluffy sourdough pancakes are another fantastic option.

Ingredients Needed For Sourdough Discard Apple Crisp

Here’s what you’ll need for a sourdough discard apple crisp:

For the filling:

• 6–8 medium apples, peeled, cored, and sliced
• ½ cup sugar (white or brown)
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch or all-purpose flour

For the topping:

• 1 cup sourdough discard
• 1 cup old-fashioned oats
• ¾ cup all-purpose flour (or GF alternative)
• ½ cup cold butter, cubed
• ½ cup brown sugar
• ½ teaspoon cinnamon
• Pinch of salt

Ingredient swaps:

• Vegan? Use coconut oil or plant-based butter.
• Gluten-free? Sub oat flour or almond flour for the wheat flour.

Preparing the Apple Filling

1. Toss sliced apples in sugar, lemon juice, cinnamon, and cornstarch.
2. Spread evenly in a greased baking dish.
3. This coating not only sweetens but helps thicken the fruit juices during baking.

Making the Sourdough Discard Crisp Topping

1. In a large bowl, combine oats, flour, sugar, cinnamon, and salt.
2. Cut in butter until the mixture resembles coarse crumbs.
3. Stir in sourdough discard until it forms clumps. Avoid overmixing, this helps keep pockets of air for a light, crumbly topping.

Assembling and Baking

• Preheat oven to 350°F (175°C).
• Layer apple filling on the bottom, topping evenly across the surface.
• Bake for 40–45 minutes, or until the topping is golden and apples are bubbling around the edges.
• Let cool for at least 10 minutes before serving to allow juices to set.

I recommend using a ceramic baking dish like this one for even baking and beautiful presentation.

Variations on Sourdough Discard Apple Crisp

Make this recipe your own by experimenting with add-ins:

• Fruits: Pears, plums, peaches, or berries
• Nuts: Pecans, walnuts, or almonds in the topping
• Flavors: Swap cinnamon for cardamom or nutmeg, drizzle with caramel sauce, or add crystallized ginger
• Savory-sweet: Reduce sugar and pair with sharp cheddar for a brunch twist

For another fruit-based baked treat, try the peach crumble pie, it shares the same cozy, crumbly topping style.

Storage and Reheating Tips

• Room temperature: Store covered for 1–2 days.
• Refrigerator: Keeps up to 5 days.
• Freezer: Wrap tightly and freeze for up to 2 months.
• Reheating: Use the oven at 300°F to crisp topping without overcooking apples.

Serving Suggestions

• Serve warm with vanilla ice cream, whipped cream, or custard.
• For a lighter touch, pair with Greek yogurt.
• Beverages: Hot apple cider, coffee, or spiced chai complement the dessert beautifully.

For a lighter morning pairing, you could also serve it alongside delicious sourdough discard breakfast recipes.

Troubleshooting Common Issues

• Soggy topping: Bake uncovered for the last 5 minutes.
• Too tart: Use sweeter apple varieties or increase sugar slightly.
• Burned edges: Tent with foil halfway through baking.

FAQs About Sourdough Discard Apple Crisp

Final Thoughts

Sourdough discard apple crisp is more than just a dessert, it’s a delicious way to celebrate seasonal produce, reduce waste, and add a sophisticated twist to a familiar favorite. With its crispy oat topping, tender baked apples, and hint of tang, it’s bound to become a staple in your fall baking lineup.

Sourdough Discard Apple Crisp: A Tangy Twist on a Classic Fall Dessert

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• Author: MERIEM
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

A warm, cozy dessert made with tender cinnamon apples and a golden oat crumble infused with tangy sourdough discard for extra flavor and texture.

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Ingredients

Scale 1x2x3x

For the filling:

6–8 medium apples, peeled, cored, and sliced
½ cup sugar (white or brown)
1 tablespoon lemon juice
1 teaspoon cinnamon
1 tablespoon cornstarch or all-purpose flour

For the topping:

1 cup sourdough discard
1 cup old-fashioned oats
¾ cup all-purpose flour
½ cup cold butter, cubed
½ cup brown sugar
½ teaspoon cinnamon
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C).
Toss the apples with sugar, lemon juice, cinnamon, and cornstarch until well coated. Spread evenly in a greased baking dish.
In a large bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in sourdough discard until clumps form.
Sprinkle the topping evenly over the apples.
Bake for 40–45 minutes or until the topping is golden brown and the filling is bubbling.
Cool for 10 minutes before serving.

Notes

Mixing different apple varieties will give a balanced sweet-tart flavor.
For a vegan version, use coconut oil or plant-based butter.
Serve warm with vanilla ice cream or whipped cream.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: Size 1 cup
• Calories: 295
• Sugar: 29g
• Sodium: 90mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 25mg

Keywords: sourdough discard apple crisp, apple crisp with sourdough starter discard, fall apple dessert, leftover sourdough apple recipe