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The Best Sourdough Apple Cobbler – Easy Fall Dessert
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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!
Course Breakfast, Brunch, Dessert
Cuisine American, European
Keyword best fall desserts with apples, easy sourdough apple dessert recipe, sourdough apple cobbler
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 1 Cake
Calories 350kcal

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.