Sourdough Apple Pie Cobbler with Fresh Milled Flour

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There’s just something magical about the smell of spiced apples baking in the oven I can’t resist, and I know you’ll love this sourdough apple pie cobbler recipe too. Add a buttery sourdough cobbler made fresh milled flour to homemade apple pie filling and you’ve got yourself a rustic, feel-good dessert that tastes like a warm hug.

a serving of sourdough apple pie cobbler in a bowl topped with cream

Every October, we make a huge batch of apple pie filling and can it to use throughout the year. I love being able to grab a jar or two to make quick desserts without having to peel the apples each time.

This recipe is the perfect way to use up that sourdough discard that’s been giving you guilt every time you open the fridge. Let’s bake something cozy that’s perfect for any season!

Want to try another fresh milled sourdough discard recipe? Try making Sourdough Chocolate Chip Cookies, Sourdough Molasses Cookies, or Sourdough Pound Cake.

Why You’ll Love This Recipe

This sourdough apple pie cobbler is warm and great for any time of year! Plus, why waste your sourdough discard when you can add some extra flavor to your dessert?

Fresh milled flour gives this gooey, treat a nutty, wholesome depth and it is super easy to throw together—no rolling pins, no lattices, just a blender and a spatula.

Benefits of Using Fresh Milled Flour

So you’re getting into fresh-milled flour? Welcome to the flavor train. Unlike store-bought flour that’s been sitting on shelves for months (or longer), fresh milled flour is made from whole grains ground just before baking. It’s more nutritious, aromatic, and packed with flavor. Plus, you get to feel like a pioneer woman with your grain mill.

You’ll love this easy cake recipe not only for the taste but also the nutritional value. Rather than using store-bought flour, you’ll love the full flavor of home-milled grains and the process of milling your own wheat.

Nutritional Boost: Milling your own grains preserves essential vitamins and minerals normally lost in commercially milled store-bought flour.
Depth of Flavor: Fresh flour brings a nutty flavor to baked goods.
Superior Texture: Desserts made with fresh flour have a nice tender crumb that’s moist and satisfying.

Sourdough Discard in Apple Pie Cobbler

If you’ve ever kept a sourdough starter, you know it’s basically a hungry pet. And every time you feed it, you have to get rid of (aka “discard”) some of the old starter. But before you toss that discard in the trash—don’t! It’s full of flavor and adds an awesome, subtle tang to baked goods like pancakes, muffins, and yes, even cobbler.

You can keep your discard in the fridge and bring it to room temperature before baking, or use your unfed discard from the counter. Older discard will provide a stronger tang, while fresher discard gives you a milder flavor. As long as it doesn’t smell like nail polish remover or have anything growing on it, you’re good to go.

What’s the Difference Between a Cobbler, Crumble, and Pie?

Okay, real talk—what even is a cobbler? Here’s the breakdown:

Cobbler: Fruit on the bottom with a soft biscuit-like topping. Think rustic, golden, and fluffy.
Crumble: Fruit base with a streusel-like topping usually made from flour, sugar, and butter (and sometimes oats if you’re feeling fancy).
Pie: The OG. Has a pastry crust on the bottom and sometimes on top. Usually more labor-intensive.

So this recipe? It’s a cobbler, baby. No fussy crusts. Just golden clouds of sourdough biscuity topping over cinnamon-kissed apples.

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Fresh Milled Sourdough Apple Pie Cobbler Recipe

Tools

Grain Mill
Food Processor or Blender
Baking Pan (9×13 or similar)
Spatula
Kitchen Scale or Measuring Cups

Ingredients

2 Quarts (approx. 50oz) Apple Pie Filling
1/2 Cup (95g) Kamut Berries, milled
8 Tablespoons Unsalted Butter, cold
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
1 Cup (275g) Sourdough Discard, unfed
3/4 Cup (180g) Milk (or non-dairy)
1/4 Cup (70g) Maple Syrup
1 teaspoon Vanilla Extract
4 Tablespoons Unsalted Butter, melted
1/4 Cup Brown Sugar

Step-by-Step Instructions

Preheat your oven to 375 degrees and grease your baking dish.

Prepare Cobbler Topping: In food processor or blender, combine flour, cinnamon, baking powder, baking soda, and salt. Pulse a few times to mix. Slice and add in butter, pulsing just until you get a crumbly texture.

steps to make base for biscuits in food processor

Add Wet Ingredients: Add discard, milk, maple syrup, and vanilla. Blend together, but don’t overmix the batter.

Assemble Cobbler: Add your pie filling to the pan and pour batter on top. Spread evenly with a spatula and let rest for 10 minutes. Meanwhile melt butter.

pouring sourdough batter on top of apple pie filling in a baking pan

Top Cobbler: After resting, pour melted butter over the top of the cobbler and sprinkle on brown sugar.

top view of dessert topped with melted butter and brown sugar

Bake: Bake cobbler for 35-45 minutes, until golden on top and bubbling and browning around the edges.

baked sourdough apple pie cobbler with fresh milled flour

Cool: Try to let the cobbler cool for 5-10 minutes (or until you can’t wait anymore) and then dig in!

a serving of apple pie cobbler topped with whipped cream on a plate next to the pan

Notes

I will sometimes use a smaller baking pan (because my small pan is prettier), but I put a baking sheet underneath to catch any pie filling or butter that bubbles over.
I use 2 quarts of home-canned apple pie filling, but you can use about 2-3 cans of store-bought filling.
Resting the batter for 10 minutes before baking really helps with texture.

Tips for Success

Use room temp discard—cold discard can affect your butter.
Don’t overmix the topping or it’ll get tough.
Check for bubbling around the edges—that’s how you know it’s ready.

Substitutions & Variations

Want some crunch? Toss chopped walnuts or pecans into the topping.
No sourdough discard? Sub Greek yogurt or buttermilk for a similar tang.
Dairy-Free? Try using coconut oil in place of butter and almond milk in place of milk.
Switch up the fruit! Try using cherry pie filling, blueberry pie filling, or blackberry pie filling!.

Serving Suggestions

Warm with a scoop of vanilla ice cream (obviously)
Drizzle with heavy cream
Top with homemade whipped cream
Pair a leftover scoop with your morning coffee or tea for the ultimate breakfast

Storing & Reheating Sourdough Apple Pie Cobbler

Store the leftovers (if you have any) in the fridge, covered, for 3-4 days. Reheat in the oven at 325°F for 15-20 minutes or pop a serving in the microwave for 30-45 seconds. The topping will crisp back up nicely in a toaster oven too.

This sourdough discard apple pie cobbler with fresh milled flour is my go-to when I want something homey, delicious, and just a little bit old-fashioned—but with modern flair. Whether you’re swimming in sourdough discard or just craving a dessert that tastes delicious, this one’s got you covered.

Now if you’ll excuse me, I’m off to eat the corner piece. You know—the one with the most topping and the crispy edge? Yeah, that one.