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.
Ok so I usually really love your recipes but was a little disappointed with this one because of the name of this recipe “pie” I thought I was going to get more of that feeling but IMO it was too eggy tasting which turned me off……..the flavor of the apple mixture and texture were interesting and only when warm like mentioned because it then becomes soggy too….I think I’d rather try next time with your pancake batter recipe or so…..
Love love love this recipe! (I have actually used a lot of your recipes and really haven’t found one we didn’t love!)
Hi Lisa,
I have 9” cast iron skillet and was wondering if I should reduce the amount of ingredients? If so, do you suggest how much I should? Maybe reduce by 1/3?
Thank you!
Yes, you could reduce by 1/3.
We liked it. I would add a 1/4 Tsp salt to the batter next time.
Can you use discard for this, or does it need active and risen starter?
I prefer active starter here.
Hi, Lisa
I have a question. I saw you making this in another video but cannot find it.
In this video here you put the apples and the butter in a cold cast iron skillet.
In the other video you had it already on the stove/hot plate as you were peeling more apples to add, so the pan was heated.
Maybe it doesn’t matter, but I thought the skillet should be hot before you add the food. I am fairly new at cast iron cooking, so please forgive me. 🙂
Thank you very much!
Ingrid
My cast iron is very well seasoned, so it doesn’t bother me to put it in a cold skillet. However, heating it up first will help prevent any sticking!
Would it be OK to make the topping the day b4 and let it ferment?
This recipe is incredible! My brother and I have a tradition of making this together for Christmas breakfast!
Hey Lisa! Would this recipe be appropriate for a 9×13 pan? Thanks!!
Yes, you could use a 9×13!
Could you bake this in something besides cast iron?
I am baking it in a cast iron dutch oven….and it’s in the oven now. Fingers crossed.
I’m sure you did great!