Sourdough Apple Cobbler
This gorgeous sourdough apple cobbler features cinnamon flavored baked apples topped with a golden sourdough sponge cake. The top is golden and crunchy, with the cake underneath delightfully soft. Topped with vanilla ice cream, it's dessert heaven!
Equipment
- Baking Dish (2Q or 1.9L - measuring 31 x 18.5 x 6 cm or 12 x 7 x 2.5 inches)
Ingredients
Apple Filling
- 6-8 Apples (green apples are best, peeled, cored & sliced - I've used approx. 750g apple)
- 40 g Brown Sugar (light or dark can be used)
- 25 g White Sugar
- 30 g All Purpose Flour
- 1 Lemon (juice only)
- 1 teaspoon Ground Cinnamon
Sourdough Cobbler Topping
- 150 g All Purpose Flour
- 150 g Sourdough Starter (or sourdough discard)
- 5 g Salt
- 50 g White Sugar
- 10 g Baking Powder
- 120 g Milk (any milk is fine, I've used whole milk)
- 75 g Butter (melted - salted or unsalted is fine)
- 25 g Granulated Sugar (for crunchy topping)
Instructions
- Preheat your oven to 200C (390F).
Prepare the Apple Filling
- Peel, core and slice all of the apples and place them in a medium sized baking dish. I've used a 2Q or 1.9L.
- On top of the sliced apples, add the brown sugar, white sugar, all purpose flour, lemon juice and ground cinnamon. Use your hands or a spoon to mix all of this through the apples so that they are well coated. Set this aside while you prepare the topping.I find it so easy to do this in the baking dish - it creates less dishes to wash later! But you can mix the apples separately if you prefer.
Sourdough Cobbler Topping
- In a small mixing bowl, add the all purpose flour, sourdough starter (or discard), salt, sugar, baking powder, milk and melted butter. Stir until it forms a light and airy batter.
- Spoon or pour the sourdough cobbler topping onto the apple and spread so it mostly covers them. It's ok to have some of the apples peaking through.
- Sprinkle the batter with granulated sugar.
- Place the sourdough apple cobbler into the oven and bake at 200C (390F) for around 35 to 40 minutes. You'll know it's done when the topping is golden brown and you can see the apple filling bubbling away underneath.
- Remove from the oven and allow the sourdough cobbler to sit for around 10 minutes before serving. This allows the filling to thicken before serving.
Notes
Apples - I've used green Granny Smith apples. Any apples will work, but I find that you get the best result with green apples. You could use tinned apple pie fruit, but you would need to reduce the cooking time by 10 minutes as the tinned fruit breaks down quite a bit.
Cinnamon - I've used only cinnamon in this sourdough apple cobbler, but if you would like to change things up, you can use apple pie spice or add a teaspoon of ground ginger and a ¼ teaspoon of nutmeg.
Lemon - if you don't have lemon, consider using fresh orange juice. You can also add the zest of an orange for an extra citrus zing.
Nutrition
Calories: 2548kcal Carbohydrates: 476g Protein: 31g Fat: 69g Saturated Fat: 41g Polyunsaturated Fat: 4g Monounsaturated Fat: 17g Trans Fat: 2g Cholesterol: 176mg Sodium: 3557mg Potassium: 1774mg Fiber: 36g Sugar: 261g Vitamin A: 2688IU Vitamin C: 108mg Calcium: 929mg Iron: 12mg
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