APPLE COBBLER CRISP

Preheat oven to 350F. Grease an 8x8” square baking dish with butter; set aside.
Start by making the apple filling. Slice the apples into 1/4” thick slices.
In a large bowl, mix together the apples, cornstarch, cinnamon, maple syrup, lemon juice, and vanilla. Transfer to the prepared baking dish, pushing the apples down/.
Then make the cobbler topping. In a medium bowl, whisk together the flour, sugar, coconut sugar, baking powder, and salt. Add the sourdough discard and stir to combine. Then, add in the melted butter and continue to stir until well combined. Set aside.
Then, make the crisp topping. In a medium bowl, combine all of the ingredients for the crisp topping and mix to combine.
Scoop portions of the cobbler topping on the surface of the apples, leaving some gaps. Sprinkle the cinnamon sugar mixture on top of the cobbler topping.
Then, evenly distribute the crisp topping all over the surface of the apples, filling in some of the gaps.
Bake at 350F for 50-55 minutes, or until the apple mixture is bubbly and the top is golden brown.
Remove from the oven and place on a rack to cool.
Serve warm with vanilla ice cream if desired.
Enjoy!