Sourdough Apple Crisp (Sourdough Crumble)
This sourdough apple crumble (or sourdough apple crisp, if that's what you grew up calling it) pairs a glossy, discard-thickened apple filling with a buttery, oat-flecked crumble topping loaded with even more discard. It's a brilliant way to use up sourdough starter, with all the crunch and tang you want from a proper crumble, no baking powder or eggs required.
Equipment
- 20cm (8 inch) square baking dish
- Medium saucepan
Ingredients
For the apple filling:
- 800 g Granny Smith or Bramley apples * ( 5–6 medium), peeled, cored and sliced about 5mm thick
- 75 g soft light brown sugar
- 2 teaspoon lemon juice
- ¾ teaspoon ground cinnamon
- pinch of salt
- 45 g sourdough discard 100% hydration
For the sourdough crisp (crumble) topping:
- 130 g all-purpose flour (plain flour)
- 85 g rolled oats
- 85 g soft light brown sugar
- ½ teaspoon ground cinnamon
- pinch of salt
- 95 g unsalted butter, cubed
- 70 g sourdough discard 100% hydration
Instructions
- Preheat your oven to 190°C (375°F). Butter your 20cm (8-inch) square baking dish.
- Put the sliced apples, sugar, lemon juice, cinnamon and salt into a medium saucepan. Cook over medium heat for 7–8 minutes, stirring occasionally, until the apples have started to soften and released their juices.
- Whisk the sourdough discard with 1–2 tablespoons of the hot apple juice from the pan to loosen it, then stir it back into the apples. Cook for a further 2 minutes, stirring, until the juices thicken and coat the apples in a glossy sauce. Take off the heat and tip into your prepared dish.
- For the topping, mix the flour, oats, sugar, cinnamon and salt together in a bowl. Rub in the cold butter with your fingertips until you've got a mix of fine crumbs and larger, pea-sized pieces.
- Add the sourdough discard in two or three additions, tossing with a fork first, then squeezing gently with your hands to bring the mixture into a mix of large and small clumps. Don't overwork it into a dough, you want clumps, not paste.
- Cover and chill for 15–20 minutes.
- Scatter the chilled clumps over the apple filling, leaving some gaps rather than pressing it into an even layer.
- Bake for 35–40 minutes, until deep golden and crisp on top and the filling is bubbling at the edges.
- Rest for 10 minutes before serving. Best warm, with custard, cream or vanilla ice cream.
Notes
For best results, weigh ingredients rather than relying on cup measurements, they're included here as a guide, but baking is more accurate by weight.
Texture: the topping clumps will feel slightly damp going into the oven, that's correct, they firm up and crisp as they bake.
Make ahead: the topping can be made up to 3 days ahead and kept chilled, or frozen for up to a month.
Apples: Granny Smith hold their shape best; Bramley will break down more for a softer, saucier filling.
Storage: keeps covered at room temperature for up to 2 days, or in the fridge for up to 5. Reheat before serving to bring back some crispness in the topping.
Nutrition
Calories: 436kcalCarbohydrates: 75gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 34mgSodium: 12mgPotassium: 260mgFiber: 6gSugar: 40gVitamin A: 469IUVitamin C: 7mgCalcium: 49mgIron: 2mg
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