You’ve never had a cobbler like an apple cobbler. Where cobblers are usually summer treats filled with summer berries, this is fall in a dish, filled with cinnamon apples. Warm, delicious, simple, and meant to be topped with your favorite ice cream.

❤️ Why You’ll Love Sourdough Discard Apple Cobbler

Cobbler is one of my favorite desserts, and I bet this isn’t the cobbler that you’re used to. This topping is much more cake than crumble, and has been deemed the “simplest sourdough cobbler” that anyone could make.

🍲 Ingredients

Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.

Flour – All-purpose flour, which I have learned is not only a kitchen staple, but a kitchen necessity.

Apples – In almost every apple dessert I make, I prefer a combination of apples. I used gala and granny smith for this recipe, so just use what you have.

👩‍🍳 How to Make Sourdough Discard Apple Cobbler

Melt 1 stick of butter and let cool.
Cut your apples into long slices, toss with 1 tsp cinnamon and 1/2 cup brown sugar. Transfer the coated apples into a large cast iron pan. In a mixing bowl, add your flour, sugar, apple pie spice, and baking powder. Mix well. Add in your eggs, sourdough discard and melted butter, and mix until all combined. Scoop the batter directly on top of your apples and gently spread evenly.
Bake at 350 degrees for 45 minutes.
Sprinkle with a bit more cinnamon sugar right on top as soon as it comes out of the oven. Serve warm with ice cream and enjoy!!

🪄 Tips and Tricks

  • Use whatever apples you have on hand
  • You can sprinkle the top with cinnamon sugar before or after baking
  • You can use active sourdough starter or sourdough discard

🗒 Variations

This cobbler topping is so versatile, you can top berries or peaches and make this a delightful summer treat

  • Sourdough Discard Berry Cobbler
  • Sourdough Discard Peach Cobbler


🗒 Substitutions

Substitute the apples for whatever fruit you have on hand, this cobbler topping is extremely cake-like so it will take on a lot of different flavors.


🗒 Best Served With

  • A heaping scoop of ice cream
  • A drizzle of salted caramel

👝 How to Store Leftovers

Store your leftover cobbler in an airtight container in the fridge for up to 3 days.

🤔 Common Questions

What if don’t have a cast iron pan?

Instead, make the cobbler in a 9×13 baking dish

Baked apple cobbler in a black cast iron pan
5 from 1 vote

Sourdough Discard Apple Cobbler

Print Recipe
Deemed the "simplest sourdough cobbler" for good reason.
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes

Equipment

Ingredients

  • 6-8 apples of your choice
  • 1 cup sourdough discard
  • 1 cup flour
  • 8 TBS butter, melted
  • 2 eggs
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp apple pie spice
  • ½ tsp salt
  • 3 TBS cinnamon sugar

Instructions

  • Preheat your oven to 350 degrees, melt 1 stick of butter and let cool.
  • Cut your apples into long slices, toss with 1 tsp cinnamon and 1/2 cup brown sugar. Transfer the coated apples into a large cast iron pan.
  • In a mixing bowl whisk together flour, sugar, apple pie spice, and baking powder.
  • Add in your eggs, sourdough discard and melted butter, and mix until all combined.
  •  Scoop the batter directly on top of your apples and gently spread evenly.
  • Bake at 350 degrees for 45 minutes.
  • Sprinkle with cinnamon sugar right when it comes out of the oven and let cool slightly, but this is definitely best served warm!

Nutrition

Calories: 549kcal | Carbohydrates: 99g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 484mg | Potassium: 271mg | Fiber: 5g | Sugar: 76g | Vitamin A: 646IU | Vitamin C: 8mg | Calcium: 126mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: Cobbler, Sourdough Discard
Servings: 6
Calories: 549kcal
Cost: $5

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Recipe Rating




2 Comments

  1. 5 stars
    I’ve made this once before and it’s so yummy!!!! I’m suppose to make it for Thanksgiving. I’m wondering if you’ve ever prepped this ahead of time to bake later? If so, how did you go about doing that?