This sourdough apple cobbler is the perfect healthy apple treat for fall. With no white sugar, fermented grains, and whole ingredients, it can be served for both breakfast and dessert.
Ever since I started making my sourdough skillet, a one-pot meal filled with savory meats, veggies, and herbs, and topped with a sourdough bread mixture, I’ve wondered what a sweet version would taste like.
This apple cobbler version took a little tinkering, but the end result is so worth it! Filled with fresh apples, sweetened with maple syrup and spiced with cinnamon and nutmeg, your tastebuds will thank you.
This delicious recipe is perfect for dessert. Top it with a scoop of my date sweetened ice cream, or a dollop of whipped cream.
Why You’ll Love This Recipe
Sourdough discard – If you are a sourdough baker, you probably have some extra discard you need to use up. This is a great recipe for that, and it adds a nice depth of flavor to this apple dessert.
Fresh apple recipe – I love to make this in late summer and early fall. It is so yummy with freshly picked apples from the orchards that are all over in the fall.
Easy – This easy apple cobbler recipe is so simple and requires basic pantry staples and fifteen minutes to throw together. This makes it a perfect sweet treat to have ready to serve in no time.
Sourdough Apple Cobbler Ingredients
Sourdough starter – New to sourdough? Check out my post on how to make a sourdough starter to learn how to make your own.
Flour – All purpose flour is used in this recipe, but you can also use whole grain wheat flour or einkorn.
Butter or neutral oil – You can use butter or neutral oil for the sourdough topping.
Baking powder – While some sourdough recipes use the sourdough starter as the leavening agent, this one relies on baking powder. This helps to keep it a quick and easy recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Sourdough Apple Cobbler
Step 1: Preheat oven to 400 degrees. Peel and dice 7-10 medium apples. Add the apples and butter to a 12″ cast iron pan. Cook on medium heat for about 10 minutes, stirring frequently.
Step 2: Meanwhile, make the sourdough topping. In a small bowl whisk the sourdough starter, eggs, maple syrup, baking powder and butter. Set aside.
Step 3: When the apples in the cast iron skillet are cooked, but not yet soft, add the maple syrup, flour, cinnamon and nutmeg.
Step 4: Cook an additional two minutes, until the apple juices and syrup have thickened.
Step 5: Pour the sourdough topping over the apples and bake in the preheated oven for 20-25 minutes at 400 degrees.
Step 6: It tastes best warm, so serve immediately.
Tips
- Opt for crisp apples like honey crisp or granny smith. These hold up better when baking.
- If you are peeling and cutting the apples ahead of time, soak the slices in one cup of water mixed with a tablespoon of lemon juice to keep them from browning.
- If you don’t have a cast iron pan, cook the apples in a separate pan and add to a baking dish once they are done cooking. Proceed to top with the sourdough topping and bake.
Recipe FAQs
Cobblers are usually made with a more cake or biscuit like topping or batter. Crumbles are usually made with a crunchier streusel topping including rolled oats.
This sourdough apple cobbler will keep at room temperature for two days, or up to one week covered in the refrigerator.
When baking, opt for harder, more crisp apples such as honey crisp, granny smith, and fuji. These types hold up better in baking as opposed to softer apples.
More Sourdough Recipes from the Farmhouse
- Sourdough Blueberry Pancakes
- Sourdough Pumpkin Coffee Cake
- Quick Sourdough Discard Cinnamon Rolls
- The Easiest Sourdough Pizza Crust Recipe
- Easy Sourdough Discard Blondies
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Cinnamon Maple Sourdough Apple Cobbler
Video
Ingredients
Apple Pie Filling
- 7-10 medium apples
- 3 tablespoons butter
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup maple syrup
- 2 tablespoons all purpose flour
Sourdough Topping
- 1.5 cups sourdough starter
- 3 eggs
- 2 tablespoons maple syrup
- 2 teaspoons baking powder
- 3 tablespoons butter, or a neutral oil
Instructions
- Preheat oven to 400 degrees.
- Peel and dice 7-10 medium apples.
- Add the apples and butter to a cast iron skillet. Cook on medium heat for about 10 minutes, stirring frequently.
- Meanwhile mix up the sourdough topping by combining all of the ingredients in a separate bowl.
- When the apples in the cast iron skillet are cooked, but not yet soft, add the maple syrup, flour, cinnamon and nutmeg.
- Cook an additional two minutes, until the apple juices and syrup have thickened.
- Pour the sourdough topping over the apples.
- Bake for 20-25 minutes at 400 degrees.
- It tastes best warm, so serve immediately.
Notes
- Opt for crisp apples like honey crisp or granny smith. These hold up better when baking.
- If you are peeling and cutting the apples ahead of time, soak the slices in one cup of water mixed with a tablespoon of lemon juice to keep them from browning.
- If you don’t have a cast iron pan, cook the apples in a separate pan and add to a baking dish once they are done cooking. Proceed to top with the sourdough topping and bake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the sourdough starter used in this recipe supposed to be fed or can the discard be used?
Ideally fed starter, but I am sure the discarded starter would work just fine!
Lisa,
This ‘pie’ looks great, but I do have a question. If I were to substitute something for the coconut oil, do you think it needs to be something that is solid at room temperature [butter maybe] or do you think other oils might work? Not being an inveterate pie maker, I just don’t know.
Don’t know if you are a Peanuts cartoon fan, but I’m with Snoopy with regard to anything coconut “Bleah!”.
Did you try? I was wondering if lard might be good since it is works really well in normal pie crust.
Beef tallow is great in pie crust too!
Coconut oil actually doesn’t taste like coconut
It depends on which coconut oil you buy. It tastes like coconut if it’s unrefined. It is pretty much tasteless if it has been refined.
Thanks for sharing! So easy to make and delicious! You’re the best!
This recipe sounds amazing! 🙂 I’m always looking for great things to make with my sourdough starter. I just bought a cast iron skillet and seasoned it. I have only cooked on it once, do you think this recipe will still work with new cast iron skillets?
Yes ma’am! It definitely will!
It worked out very well and tasted amazing! Thanks for the fantastic recipe.
I don’t want to monopolize my cast iron skillet til the pie is gone so I’m going to try to to transfer the mixture to a pie plate and bake that way…fingers crossed it works! I’ve successfully made my own sourdough starter and made English muffins, bread and pancakes from your site—THANK YOU for such easy to follow tutorials!
I have a stoneware deep dish pan. I think it would work. A regular pie plate won’t as skillets are much deeper. But don’t store food in either stoneware OR castiron. They’re for cooking/baking only. I use mostly glass containers for storing but plastic works too! Even plastic wrap saves my precious time, soap & d/w running so it’s a win for certain things. I sometimes will use a 9×13 metal pan when I know a cake/brownie/bar cookie will be leftover. Lidded CorningWare is also great for casseroles to store in fridge and just take a svg out as needed, thru the week, but I don’t like cakes or brownies baked in it.
It was so interesting to learn more about sourdough and this recipe sounds really delicious!
I can’t WAIT to make this! Yummy!!! xoxo
I am a huge fan of yours and have been working my way through your sourdough recipes and my family loved this!! Thank you!!
Thank you! That is so sweet. So glad you loved it.
Hi Lisa !
I’m confused.
Do we bake the apple mixture at 400 degrees for 15 minutes once it’s thickened? Then what are we supposed to do with the sourdough mixture?
OR
Do we pour the sourdough mixture over the thickened apple mixture and THEN BAKE it at 400 degrees for 15 minutes?
I’m not the greatest cook and I need the entire recipe “spelled out” for me.
I’ve made your zucchini lasagna, sourdough skillet dinner, sourdough pizza and fermented pickles. They are easy to make, turn out delicious and are now family favorites.
For a mom on a VERY tight budget, with three littles under 5 and a fourth on the way, you have been a life saver.
I love your blog and you are such an inspiration for me.
Thank you for sharing all your ideas, tips and knowledge with us.
You just cook the apple mixture on the stove on medium heat. Then you add the sourdough starter mixture and bake for an additional 15 minutes. 🙂 I am so glad the recipes and tutorials have been helpful for you and your family. That makes me so happy! 🙂
You may want to clarify this in the recipe. I just know the order due to your other skillet recipes and your helpful YouTube videos. Waiting for mine to come out of the oven!
I just wanted to point out that you missed writing out the step when you add the sourdough to the apples
Wow, so amazing, Lisa. I love the sourdough education too!
Hugs, Jamie
Thanks Jamie! We love our sourdough. 🙂
What!? This sounds sooooo delicious. I need to start a sourdough starter ASAP! Thanks for sharing.
xo Michael
You will love it for so many things! Let me know if you ever want me to send you a starter from Missouri.