When it comes to fruit, it’s desserts like this I love the most. They’re rustic, filled with comfort and not fussy at all. A mix of honey crisp and gala apples bubble in dark brown sugar with loads of warm spices. A simple sourdough batter is spooned on top- as it bakes it forms the most delicious drop biscuits. They are tender and buttery with a slight tang from the discard. I also sprinkle them with a little sugar which adds a sweet crystallized crust. Serve this warm with a generous scoop of vanilla ice cream.
A few notes:
Make sure to using baking apples. My favorite are honey crisp and gala.
I like my desserts not-too-sweet, but feel free to bump up the sugars in the filling to 1/3 cup each.
Sourdough Apple Cobbler
Description
When it comes to fruit, it’s desserts like this I love the most. They’re rustic, filled with comfort and not fussy at all. A mix of honey crisp and gala apples bubble in dark brown sugar with loads of warm spices. A simple sourdough batter is spooned on top- as it bakes it forms the most delicious drop biscuits. They are tender and buttery with a slight tang from the discard. I also sprinkle them with a little sugar which adds a sweet crystallized crust. Serve this warm with a generous scoop of vanilla ice cream.
Ingredients
5–6 apples (I like a mix of gala and honey crisp)
1/4 cup (55 grams) packed dark brown sugar
1/4 cup (50 grams) cane sugar
3 tbsp all purpose flour
1 tablespoon fresh lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of cloves
1 tsp vanilla
2 tablespoon cold butter, cut into small cubes
Sourdough Biscuit
1 1/2 cups (180 grams) all purpose flour
1/2 cup (100 grams) cane sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup (125 grams) sourdough discard
1/2 cup (120 grams) whole milk
6 tablespoons butter, melted
1 tablespoon sugar, for sprinkling
Instructions
- Preheat the oven to 350. Grease or butter a 8 inch square or 2 quart baking dish.
- Make the Apple Filling: In a large bowl combine the sliced apples, sugars, flour, spices and vanilla. Toss well and transfer to the prepared baking dish. Dot with 2 tablespoons butter.
- Make the Biscuit Topping: In a medium sized mixing bowl whisk together the all-purpose flour, sugar, baking powder, and salt. In a separate bowl stir together the milk, sourdough discard and melted butter. Combine the wet and dry ingredients and stir until a thick batter forms. Using an ice cream scoop or spoon, spoon the batter on top. Sprinkle with sugar.
- Bake for 45-55 minutes, until the biscuits are golden brown and the apples are bubbling and cooked through.
Notes
Make sure to using baking apples. My favorite are honey crisp and gala.
I like my desserts not-too-sweet, but feel free to bump up the sugars in the filling to 1/3 cup each.
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