Sourdough Caramel Apple Cobbler
There’s nothing cozier than a warm apple dessert straight from the oven, and this Sourdough Caramel Apple is everything you want in a fall bake. It’s loaded with tender caramel-glazed Granny Smith apples, spiced just right, and topped with fluffy and sweet sourdough biscuits. Perfect with a scoop of vanilla ice cream and drizzled with salted caramel sauce, this cobbler tastes like caramel apple pie met your favorite biscuit and became best friends.
Equipment
- Digital scale - recommended for accurate measurements.
- 9×9 baking dish or 9-inch cast iron skillet - to bake cobbler.
- Spatula - to mix apple filling.
- Cutting board and knife- - to chop apples.
- Pastry cutter or fork - to combine biscuit dough.
- Cheese grater - to grate butter for biscuits. Or chop with a knife into small cubes.
- Measuring cups & spoons - to measure ingredients.
- Small cookie scoop or spoon - to scoop batter.
Ingredients
Sourdough Biscuit Topping:
- 2 cups (240g) all-purpose flour
- ⅓ cup (75g) white sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (113g) unsalted butter cold
- 1/2 cup (120g) sourdough discard (unfed, cold is fine)
- ¾ cup (180g) buttermilk or whole milk
Caramel Apple Filling:
- 6 (about 750g) Granny Smith apples peeled & sliced
- 3 tbsp (45g) lemon juice
- ½ cup (100g) white sugar
- ⅓ cup (70g) brown sugar
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp vanilla extract
- 3 tbsp (45g) heavy cream
- ¼ cup (57g) unsalted butter
- ¼ tsp sea salt
- 1 tbsp (15g) all-purpose flour
Garnish:
- sugar crystals
Instructions
Step 1: Mix the Biscuit Dough
- In a medium sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for the topping.2 cups (240g) all-purpose flour, ⅓ cup (75g) white sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Use a cheese grater to grate your butter. It's best to use very cold butter for this step. If you don't have a cheese grater, you can cut the butter up into 1/4 in cubes.½ cup (113g) unsalted butter
- Add the butter to the dry ingredients, And mix with a fork or pastry cutter until all of the butter is well coated in flour and is about the size of a pea.
- Add your buttermilk (or milk) and sourdough discard to the bowl. Stir until the batter is just combined.¾ cup (180g) buttermilk, 1/2 cup (120g) sourdough discard
- Overnight Fermentation Option: Cover bowl with plastic and transfer to refrigerator overnight for optimal fermentation.
Step 2: Make Apple Filling
- Note: If fermenting biscuit topping overnight, remove from the refrigerator at this time to soften while you prepare apple filling.
- Wash your apples and peel all of the skins. Chop into 1/8 inch slices, and transfer to a medium-sized mixing bowl. Add the lemon juice to the apples and toss well. This keeps the apples fresh!6 (about 750g) Granny Smith apples, 3 tbsp (45g) lemon juice
- Add the flour, white sugar, brown sugar, cinnamon, cardamom, vanilla, salt and cream to the bowl. Mix well to combine all the ingredients.½ cup (100g) white sugar, ⅓ cup (70g) brown sugar, 2 tsp cinnamon, 1 tsp cardamom, 1 tsp vanilla extract, ¼ tsp sea salt, 1 tbsp (15g) all-purpose flour, 3 tbsp (45g) heavy cream
- In a large saucepan or 9-inch cast iron skillet on medium heat, add the butter. When butter has melted fully in the pan, add the apple filling to the pan. Cook on medium heat for 10-12 minutes, making sure to lift the apples off of the bottom of the pan to avoid burning. Apple filling should go from runny to thickened and caramelized. You should be able to stick a fork in the apples and feel some firmness, but they shouldn't be hard.¼ cup (57g) unsalted butter
- Remove filling from heat.
Step 3: Top the Cobbler and Bake
- Preheat oven to 350°F (175°C).
- While oven is preheating, scoop rounded 1 Tablespoon spoonful's of the biscuit dough and top the cobbler covering the entire surface.
- Top the cobbler with sugar crystals if desired for a more rustic finish.sugar crystals
- Bake uncovered for 35–40 minutes on the center rack, until biscuits are golden and filling is bubbling.
- Note: This recipe cause bubble and overflow, so I like to place an additional baking sheet on the bottom rack to catch any spills.
- Let cobbler cool for 10 minutes before serving.
- I loved to serve this warm with a fresh scoop of vanilla ice cream drizzled with my Homemade Salted Caramel Sauce!
Notes
How to Store:
- Room temperature- Cover and keep for up to 2 days.
- Refrigerator- Store in an airtight container for up to 5 days. Reheat in the oven for best texture.