Description
This delicious Sourdough Apple Crisp combines tender, pre-cooked cinnamon-spiced apples with a unique sourdough discard oat topping, baked to golden perfection and served warm with a rich homemade caramel sauce. A comforting dessert that brings together the tang of sourdough and sweet, buttery goodness in every bite.
Ingredients
Apple Filling
- 1000 grams chopped or sliced apples (about 8-10 apples)
- 55 grams brown sugar (about 1/4 cup)
- 20 grams cornstarch (about 2.5 Tablespoons)
- 3 grams ground cinnamon (about 1 teaspoon)
- 20 grams lemon juice (about 2 Tablespoons, juice from one small-medium lemon)
- 4 grams vanilla extract (about 1 teaspoon)
- 2 grams salt (about 1/4 teaspoon)
Sourdough Crumb Topping
- 100 grams sourdough discard (scant 1/2 cup)
- 113 grams unsalted butter, melted (8 Tablespoons)
- 100 grams brown sugar (about 1/2 cup)
- 6 grams ground cinnamon (about 2 teaspoons)
- 70 grams all-purpose flour (1/2 cup)
- 150 grams rolled oats (about 1 1/2 cups)
- 30 grams unsalted butter (about 2 Tablespoons)
- 75 grams brown sugar (about 1/4 cup plus 2 Tablespoons)
Caramel Sauce
- 60 grams heavy cream (about 1/4 cup)
- 30 grams unsalted butter (about 2 Tablespoons) – included in topping, but additional butter needed for caramel sauce
- 75 grams brown sugar (about 1/4 cup plus 2 Tablespoons) – portion allocated for caramel sauce
- 1 gram salt (pinch)
- 2 grams vanilla extract (about 1/2 teaspoon)
Instructions
- Preheat Oven: Set your oven to 350ºF and prepare a 10 or 12 inch skillet or a 9 by 13 inch baking pan for the crisp.
- Prepare Apples: Peel and chop or slice the apples as desired. Place them in a cast-iron skillet, then add brown sugar, cornstarch, cinnamon, lemon juice, vanilla extract, and salt. Stir gently until the mixture is combined but apples remain distinct.
- Pre-Cook Apples: Put the skillet on medium heat on the stove and cook the apple mixture, stirring every few minutes for about 10 minutes until the apples start to soften but retain shape.
- Make Sourdough Topping: In a small bowl, whisk sourdough discard with melted butter until fully combined. Add brown sugar, cinnamon, and salt; mix again. Pulse rolled oats slightly in a blender to break them down a bit (optional), then add flour and oats to the sourdough mixture and stir until sticky and crumbly.
- Top Apples: Spread chunks of the oat topping evenly over the warm softened apples, covering most of them with the topping layer.
- Bake: Place the skillet or baking pan in the preheated oven and bake for about 40 minutes until the apples are bubbly and the oat topping is golden and crisp.
- Make Caramel Sauce: While the apple crisp bakes, combine butter, brown sugar, heavy cream, and salt in a heavy-bottomed pot over medium-low heat. Stir gently until melted and combined. Increase heat to medium and cook without stirring for 7-10 minutes until caramel reaches 225ºF, then remove from heat and stir in vanilla extract. Let sauce thicken and cool slightly.
- Serve: Drizzle the warm caramel sauce over the apple crisp or serve on the side for individual portions. Enjoy it warm for the best flavor and texture experience.
Notes
- Use a mix of tart and sweet apples for balanced flavor and texture.
- Rolling oats can be pulsed slightly to create a finer topping texture but this is optional.
- Sourdough discard adds a subtle tang and texture to the topping making it unique.
- The caramel sauce can be doubled and stored in the refrigerator for up to two weeks.
- Pre-cooking the apples ensures they soften properly during baking without becoming mushy.
- This recipe works well in a cast-iron skillet, but a baking dish is also suitable.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
