The Best Sourdough Apple Crisp Recipe Ever

Are you ready to bake the best sourdough apple crisp recipe ever? This delicious apple dessert brings together juicy apples, a golden brown sourdough crisp topping, and just the right amount of fall spices. It’s a fantastic way to use up extra sourdough discard and turn it into a crowd-pleasing treat everyone will love.

As a sourdough baker, I’m always looking for a great way to use leftover starter. While sourdough bread and sourdough apple pie get all the attention, this sourdough apple crisp recipe might just become your new favorite. It’s a simple, delicious recipe that transforms fresh apples and discard into a bubbling, golden dessert that’s impossible to resist.

This post may contain affiliate links. Please read our disclosure policy.

My first time making apple crisp was after taking my daughter apple picking. That’s when I fell in love with the magic of a warm apple crisp, especially topped with a generous scoop of vanilla ice cream.

Now, I bake this easy apple crisp recipe all year long. It’s a delicious treat for holidays, family dinners, or just an end-of-day dessert. This sourdough apple crisp is truly a family favorite. The smell of cinnamon and apples filling the kitchen is reason enough to make it!

Best Apples for Sourdough Apple Crisp

The great thing about this sourdough apple crisp is that you can use whatever apples you have on hand. The best results come from using a mix of tart and sweet apples to get that perfect balance of flavor and texture.

For a more tart bite, Granny Smith apples are a classic choice. If you prefer sweet apples with a softer texture, try Honeycrisp, Pink Lady, or even Golden Delicious. We often have Ambrosias in the house, and they work perfectly too.

No matter what you choose, make sure you’re using good apples that are fresh and slice them into ¼ – ½ inch thick slices. This helps them bake into soft, tender apple filling without turning mushy. If you’ve been apple picking, this is the perfect discard dessert recipe to turn your haul into something special.

Sourdough Crisp Topping A Unique Twist

What makes this crisp topping stand out next to my original apple crisp recipe is the addition of sourdough discard. It adds a subtle tang and a little extra chew to the crisp topping, giving this apple dessert a unique twist you’re going to love.

A quick note on the discard: make sure you’re using discard that’s less than a few days old. Older discard can be too sour and may overpower the delicate flavors of the apples and brown sugar.

When making the topping, melt your unsalted butter over medium heat or in short bursts in the microwave. Once melted, whisk in the sourdough discard until smooth. This step is important because it helps the discard blend evenly into the dry ingredients and keeps the topping from being clumpy. Make sure the discard is at room temperature (or close to it) so they combine smoothly.

This sourdough oat streusel bakes up into a golden brown, crumbly topping with just the right amount of chew from the discard. It’s the perfect finishing touch to the soft, juicy apple filling underneath.

Ingredients for Sourdough Apple Crisp

You’ll likely have most of these ingredients in your pantry already. From the perfectly spiced apples to the buttery oat crumble, this easy apple crisp recipe is as simple as it is delicious.

Apple Filling Ingredients

• Fresh apples (Granny Smith, Honeycrisp, Pink Lady, or Ambrosia)
• White sugar (granulated)
• All-purpose flour
• Ground cinnamon

Sourdough Crisp Topping Ingredients

• Brown sugar (for extra sweetness and golden color)
• Old-fashioned oats (or quick oats)
• All-purpose flour
• Ground cinnamon
• Unsalted butter (melted), plant-based butter works here too
• Sourdough discard (100% hydration, room temperature)

How to Make Sourdough Apple Crisp: Step-by-Step

Step 1: Preheat Your Oven & Prepare the Baking Dish

Start by preheating your oven to 350°F (175°C). Gather an 8×8 baking dish.

Step 2: Slice the Apples

Peel, core, and slice your fresh apples into even ¼ – ½ inch thick slices. You’ll need about 6 cups of apple slices, which is roughly 6 medium apples. This ensures they bake evenly into a soft, juicy apple filling.

Place the sliced apples into a large mixing bowl.

Step 3: Mix the Apple Filling

In a small bowl, whisk together white sugar, all-purpose flour and cinnamon.

Pour this mixture over the apples and toss until every slice is coated. Transfer the coated apples into your prepared baking dish, spreading them out evenly.

Step 4: Prepare the Sourdough Crisp Topping

In a medium bowl, combine brown sugar, oats, all purpose flour and cinnamon.

In a separate small bowl, melt unsalted butter. Once melted, whisk in sourdough discard until fully combined and smooth. Make sure the discard is at room temperature. This makes it easier to blend and coat the dry ingredients evenly.

Pour the butter-discard mixture over the oat mixture and stir until all the dry ingredients are moistened. The mixture should resemble small chunks and crumbly bits.

Step 5: Top the Apples

Sprinkle the crisp topping evenly over the apple layer in the baking dish. Gently press down on the topping to help it stick to the apples and bake up into a golden, crunchy layer.

Step 6: Bake Until Golden Brown & Bubbling

Bake the sourdough apple crisp for 45 minutes, or until the topping is beautifully golden brown and you can see the juicy apples bubbling up around the edges.

If the topping starts to brown too quickly before the apples are soft, loosely cover it with aluminum foil for the last 10 minutes of baking.

Step 7: Cool Slightly & Serve

Let the apple crisp cool for about 10 minutes to allow the filling to set. Then, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for the ultimate fall dessert experience.

Storage Tips

If you have leftovers (which is rare in my house!), store the cooled apple crisp in an airtight container in the fridge for up to 3 – 4 days. You can also wrap the baking dish tightly with plastic wrap.

Reheat portions in the microwave or pop the whole dish back into a warm oven to re-crisp the topping.

Helpful Tips for Best Results

• Use discard that’s less than a few days old to avoid an overly tangy topping.
• Room temperature discard and butter blend together much smoother and coat the dry ingredients evenly.
• Don’t have sourdough discard on hand? You can still make an incredible apple crisp—try my non-sourdough apple crisp recipe instead! Or, if you’re looking for a smaller batch, try my individual apple crisp recipe instead. Perfect for when you don’t want to share!

More Sourdough Recipes You’ll Love

If you’re a sourdough baker like me, you’re always looking for great recipes to use up discard! Here are a few more to check out:

• Sourdough Apple Cake
• Apple Sourdough Muffins (with crumb topping and vanilla glaze)
• Sourdough Apple Fritters

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!