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There’s nothing like a warm, comforting apple dessert to welcome fall. This Sourdough Apple Cobbler combines tender, tart-sweet apples with a light, fluffy sourdough biscuit topping. Made in a 9×13 pan, it’s perfect for family gatherings, cozy mornings, or holiday dinners.

This cobbler is simple to make, full of flavor, and naturally highlights the tangy depth of sourdough. Best of all, it’s beautiful and cozy.

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Why You’ll Love This Cobbler

• Sourdough topping: Fluffy, tender, and slightly tangy.

• Simple ingredients: Most are pantry staples and fresh apples.

• Balanced flavor: Lemon juice brightens the apples, while cinnamon and nutmeg add warmth perfect for any season but especially fall and winter.

• Family-friendly: Serves a crowd and is easy to bake in a 9×13 pan.

Tools Needed

• 9×13-inch (23×33 cm) baking dish

• Large mixing bowls

• Small mixing bowls

• Whisk

• Pastry cutter or fork (to cut butter into flour for topping)

• Measuring cups and spoons

• Knife and cutting board (for chopping apples)

• Spoon or small ice cream scoop (to drop topping over filling)

Ingredients 

• Apples – A mix of tart and sweet varieties works best (like Granny Smith and Honeycrisp).

• Lemon juice – Adds brightness and keeps the apples from browning.

• Warm spices – Cinnamon and nutmeg give that classic fall flavor.

• Sugar – A mix of brown sugar and white sugar sweetens the filling and helps caramelize the apples.

• Butter – A few pats on the apples and cold butter in the topping give richness.

• Sourdough starter (or discard) – The secret to a tender, slightly tangy topping.

• Flour, baking powder, and baking soda – For light, fluffy biscuits that rise beautifully.

• Milk and vanilla – Add moisture and flavor to the topping.

How It Comes Together

1. First, toss the apples with lemon juice, sugar, spices, and a little starch to thicken the filling.

2. Spread them in a baking dish and dot with butter.

3. Then, mix up your sourdough biscuit topping. The trick is to mix your starter with baking soda first — it activates the rise and keeps the topping fluffy.

   

   

   

   

   

   

4. Drop spoonfuls of the dough over the apples. Don’t worry if some fruit peeks through — that’s part of a cobbler’s rustic charm.

5. Bake until the apples are bubbly and the topping is golden brown.

Serve it warm on its own or with a scoop of vanilla ice cream.

Tips for the Perfect Cobbler

• Apple mix: Combine tart and sweet apples for balanced flavor.

• Lemon juice: Keeps apples bright and prevents browning.

• Extra texture: Sprinkle coarse sugar on top before baking.

• Sourdough magic: Activating the starter with baking soda gives a fluffier, lighter topping.

• Serving ideas: Serve in ramekins for a cute individual presentation or scoop straight from the pan for a rustic feel.

• Make it your own: Swap spices, add a handful of nuts, or drizzle with cream before serving.

• Don’t overmix the dough: Keep the topping light by mixing just until combined.

Substitutions & Variations

• Gluten-free: Use a 1:1 gluten-free flour blend for the topping.

• Vegan: Replace butter with coconut oil and milk with non-dairy milk.

• Extra spice: Add a pinch of cloves or ginger to the apple filling.

• Nutty topping: Fold in 1/3 cup chopped toasted pecans or walnuts for crunch.

  FAQ – Sourdough Apple Cobbler

  Can I use sourdough discard for cobbler?
  Yes! This recipe works perfectly with sourdough discard. The discard adds a light tang and helps keep the biscuit topping tender. Just be sure to mix it with baking soda first to balance the acidity.

  What apples are best for apple cobbler?
  A mix of tart and sweet apples gives the best flavor. Try Granny Smith for tartness and Honeycrisp, Fuji, or Gala for sweetness. Using more than one variety adds depth.

  Can I make this cobbler ahead of time?
  You can prepare the apple filling a few hours ahead and keep it in the fridge. Add the biscuit topping just before baking for the best texture.

  Can I freeze sourdough apple cobbler?
  Yes. Bake the cobbler, let it cool completely, then cover tightly and freeze for up to 3 months. Reheat in the oven until warmed through.

  Do I have to peel the apples for cobbler?
  Peeling is recommended for the best texture, but if you like a more rustic cobbler, you can leave the skins on.

  

  Sourdough Apple Cobbler with Maple Cinnamon Glaze

  Warm, cozy, and perfectly sweet, this Sourdough Apple Cobbler features tender apples brightened with lemon, a fluffy sourdough biscuit topping, and a simple maple cinnamon glaze. Perfect for fall desserts, family gatherings, or any time you crave a comforting treat!

  Print Recipe Pin Recipe

  Prep Time 15 minutes mins

  Cook Time 35 minutes mins

  Total Time 50 minutes mins

  Course Breakfast, Brunch, Dessert

  Cuisine American, European

  Servings 1 Cake

  Calories 350 kcal

  Ingredients

    

  Filling

  • 6-7 cups peeled and chopped apples ~900–1000 g
  • 2/3 cup brown sugar 135 g
  • 1/3 cup granulated sugar 65 g
  • 1 1/2 tsp cinnamon 3 g
  • 1/2 tsp nutmeg 1 g
  • 1 1/2 tsp vanilla extract 7.5 ml
  • 3 tbsp 24 g cornstarch (or 6 tbsp / 48 g flour if substituting)
  • 3 tbsp unsalted butter, cut into small pieces 42 g
  • 1-2 tbsp fresh lemon juice 15–30 ml
  • 1 tsp lemon zest 2–3 g

  Topping (sourdough biscuit style):

  • 1 1/2 cups all-purpose flour 180 g
  • 1/3 cup sugar 65 g
  • 2 tsp baking powder 8 g
  • 1/2 tsp salt 2 g
  • 3/4 tsp cinnamon 1.5 g
  • 1/3 cup cold unsalted butter, cubed 76 g
  • 2/3 cup sourdough starter or discard 160 g
  • 1/2 tsp baking soda 2 g
  • 1/3 cup milk 80 ml
  • 1 1/2 tsp vanilla extract 7.5 ml

  Instructions

   

  • Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
  • Prepare the filling: Toss apples with lemon juice (and zest, if using). Add brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, and cornstarch (or flour). Spread evenly in the pan and dot with butter.
    6-7 cups peeled and chopped apples, 2/3 cup brown sugar, 1/3 cup granulated sugar, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 1/2 tsp vanilla extract, 3 tbsp 24 g cornstarch (or 6 tbsp / 48 g flour if substituting), 3 tbsp unsalted butter, cut into small pieces, 1-2 tbsp fresh lemon juice, 1 tsp lemon zest
  • Prepare the topping: Whisk together flour, sugar, baking powder, salt, and cinnamon. Cut in cold butter until crumbly.
    1 1/2 cups all-purpose flour, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 3/4 tsp cinnamon, 1/3 cup cold unsalted butter, cubed
  • Activate starter: In a small bowl, mix sourdough starter with baking soda. Let sit 1–2 minutes. Stir into dry ingredients along with milk and vanilla until just combined.
    2/3 cup sourdough starter or discard, 1/2 tsp baking soda, 1/3 cup milk, 1 1/2 tsp vanilla extract
  • Assemble: Drop spoonfuls of topping over apples. Some filling peeking through is fine.
  • Bake: 30–35 minutes, until topping is golden and apples are bubbling.
  • Serve: Serve on its own or with vanilla ice cream.

  Notes

  Tips

  • Mix tart and sweet apples for depth of flavor.
  • Sprinkle coarse sugar on topping for extra crunch.
  • Lemon juice prevents browning and brightens flavor.
  • Serve in ramekins or scooped directly from pan for cozy presentation.

  Keyword best fall desserts with apples, easy sourdough apple dessert recipe, sourdough apple cobbler