Sourdough discard fruit crisp
This fruit crisp is sooo versatile. I’ve made it with peaches and blackberries so far and both times have been absolutely delightful with some homemade ice cream. Here’s how to make it!
Ingredients:
1-4 lbs fruit depending on what type you’re using. For peaches, closer to 4lbs is necessary but 2.5 containers of blackberries was enough for blackberries. You want enough fruit to cover the bottom of whatever you’re cooking out of
1/4 Cup unfed Sourdough starter
For the topping:
1c brown sugar
3/4c flour
3/4c oats
8T butter, cubed
Salt, cinnamon, nutmeg and cardamom to taste
Method:
Preheat your oven to 350F
Wash your fruit and cut up if necessary. Place in your large cast iron skillet or baking dish
Drizzle your sourdough starter onto your fruit and mix with a spoon until the fruit is coated and set aside
In a bowl, combine your ingredients for your crumble topping and mix together with a pastry cutter or your hands. You are not going for completely mixed in this step and your mixture will still have small chunks of butter in it.
Pour your topping mixture on top of your fruit mixture and ensure fully covered.
Place in your preheated oven and cook for 35 minutes.
Enjoy warm out of the oven with some vanilla ice cream
Let me know if you guys try this and what you think!