When the air turns crisp and the leaves begin to fall, your kitchen naturally becomes the heart of warmth and comfort. There’s something incredibly nostalgic about the smell of apples, cinnamon, and butter baking together — it’s the scent of home, of slow mornings, and of simple joy. That’s exactly what this Apple Crisp Sourdough Loaf delivers: a perfect balance of tangy sourdough, tender apples, and a crunchy oat topping that feels like fall in every bite. If you love cozy apple treats, you’ll also enjoy our Sourdough Apple Fritter Bread.
Whether you’re looking for a new way to use your sourdough discard or craving a soft, spiced loaf to enjoy with your morning coffee, this recipe gives you both ease and indulgence in one beautiful bake.
Why You’ll Love This Apple Crisp Sourdough Loaf
This loaf isn’t just delicious; it’s the definition of cozy comfort baking. It combines the familiar sweetness of apple crisp with the tang and depth of sourdough — creating a flavor that’s rich, balanced, and deeply satisfying.
Here’s why you’ll want to make it again and again:
- Soft, moist crumb thanks to sourdough discard.
- Crunchy oat topping that adds texture and visual appeal.
- Perfect balance of sweet apples and warm spices.
- Make-ahead friendly — it tastes even better the next day.
It’s the kind of loaf that makes your home smell like a bakery — and your mornings a little brighter. If you can’t get enough of apple and pumpkin flavors, you’ll want to try this Sourdough Pumpkin Apple Bread. It blends the richness of pumpkin with tart apples for another seasonal favorite.
Ingredients You’ll Need
Before you start, gather your ingredients so everything’s within reach. You’ll be surprised how simple this loaf really is.
Core Ingredients
- 1 cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
Add-Ins
- 1 large apple, peeled and diced (Granny Smith or Honeycrisp recommended)
Crisp Topping
- ½ cup rolled oats
- ¼ cup flour
- ¼ cup brown sugar
- 3 tbsp cold butter, cubed
- Pinch of cinnamon
Tip: You can easily make this loaf dairy-free by swapping butter for coconut oil and using a plant-based milk.
How to Make Apple Crisp Sourdough Loaf
Even if you’re not an experienced baker, you’ll find this recipe easy to follow and rewarding to make.
Prep the Pan
Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper for easy removal later.
Mix the Topping
In a small bowl, combine oats, flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Chill it in the fridge while you prepare the batter — this helps it stay crisp during baking.
Combine Wet Ingredients
In a large bowl, whisk together melted butter, brown sugar, eggs, vanilla, and sourdough discard. The mixture should be smooth and slightly creamy.
Add Dry Ingredients
In another bowl, whisk flour, baking soda, baking powder, salt, and spices. Gradually add the dry ingredients to the wet mixture, stirring only until combined. Avoid overmixing — this keeps the loaf tender.
Fold in Apples
Gently stir in the diced apples. The moisture from the fruit keeps the loaf soft and naturally sweet.
Assemble and Bake
Pour the batter into your prepared pan. Sprinkle the chilled oat topping evenly across the surface.
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. The topping should be golden brown and crisp.
Let it cool for about 10 minutes in the pan, then transfer to a wire rack to finish cooling.
Tips for a Perfect Apple Crisp Sourdough Loaf
Small adjustments can make a big difference when it comes to baking. Keep these pointers in mind:
- Don’t overmix — stir until ingredients are just combined.
- Use firm apples — they hold shape better during baking.
- Test for doneness by checking the center of the loaf.
- Cool completely before slicing for clean, even pieces.
Pro Tip: If you want a drizzle of sweetness, mix powdered sugar with a splash of milk and cinnamon for a quick glaze.
Got an extra starter? Don’t let it go to waste — bake a batch of Sourdough Discard Cinnamon Rolls for a sweet breakfast that pairs beautifully with your loaf.
Delicious Variations to Try
Once you’ve mastered the base recipe, you can easily experiment with flavors.
- Maple Glazed Loaf: Drizzle with maple syrup glaze after baking.
- Nutty Crunch: Add chopped walnuts or pecans to the topping.
- Cranberry Apple Loaf: Stir in a handful of dried cranberries for tartness.
- Vegan Version: Use flax eggs and coconut oil instead of butter.
This recipe is endlessly adaptable — make it your own with seasonal twists.
Serving and Storage Tips
This loaf tastes amazing fresh out of the oven, but it’s just as good the next day when the flavors deepen.
- Serve Warm: Enjoy with butter or cream cheese for breakfast.
- Pair It: Sip alongside hot coffee or spiced chai.
- Room Temperature: Store for up to 3 days in an airtight container.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Slice and freeze for up to 2 months — reheat in a toaster oven when needed.
Why Sourdough and Apples Make the Perfect Pair
Sourdough’s natural tang complements the sweetness of baked apples beautifully. Beyond flavor, this pairing brings nutritional benefits:
- Sourdough discard adds gut-friendly probiotics.
- Apples provide fiber, vitamin C, and antioxidants.
- The natural moisture from both ingredients creates a tender, flavorful loaf.
It’s a combination that tastes indulgent but feels nourishing — perfect for fall baking.
FAQs
Is it possible to use an active sourdough starter instead of discard?
Yes! Just reduce the flour slightly if your starter is thick.
What apples work best?
Granny Smith, Honeycrisp, or Fuji offer the best texture and balance of tart and sweet.
Can I make it gluten-free?
Absolutely, use a 1:1 gluten-free baking blend and check your oats are certified gluten-free.
How do I make the topping extra crispy?
Keep the butter cold and refrigerate the topping before baking.
Can I double the recipe?
Yes, bake in two loaf pans or a larger rectangular pan and adjust the time slightly.
A Slice of Autumn You’ll Want to Bake
This Apple Crisp Sourdough Loaf captures everything you love about fall — warm spices, soft apples, and the rustic charm of homemade sourdough. Each slice delivers a comforting mix of textures: a moist crumb beneath a golden oat topping.
Whether you bake it for breakfast, dessert, or as a thoughtful homemade gift, this loaf promises warmth in every bite. So preheat your oven, grab your favorite apples, and fill your kitchen with the aroma of cinnamon and comfort.Try this Apple Crisp Sourdough Loaf today — and bring a little taste of autumn to your table. For another spiced dessert that pairs wonderfully with coffee or tea, try our Brown Sugar Chai Cake. It shares that same warm, comforting flavor profile that makes this loaf so irresistible.
Apple Crisp Sourdough Loaf
Ingredients
For the Loaf:
- 1 cup sourdough discard unfed
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 1 large apple peeled and diced (Granny Smith or Honeycrisp)
For the Crisp Topping:
- ½ cup rolled oats
- ¼ cup flour
- ¼ cup brown sugar
- 3 tbsp cold butter cubed
- Pinch of cinnamon
Instructions
Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Make the Topping
- In a small bowl, combine oats, flour, brown sugar, and cinnamon. Cut in cold butter until the mixture looks crumbly. Chill while preparing the loaf batter.
Mix Wet Ingredients
- In a large bowl, whisk together melted butter, brown sugar, eggs, vanilla extract, and sourdough discard until smooth and creamy.
Combine Dry Ingredients
- In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet mixture and stir until just combined.
Fold in Apples
- Gently fold in diced apples. The moisture from the apples keeps the loaf tender.
Assemble and Bake
- Pour the batter into the loaf pan and spread evenly. Sprinkle the oat topping over the surface.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
- Don’t overmix the batter — stir until ingredients are just combined.
- Use firm apples (like Granny Smith or Honeycrisp) for best texture.
- Refrigerate the topping before baking for extra crispness.
- This loaf tastes even better the next day as flavors deepen.
