This sourdough caramel apple pull-apart bread is a fantastic way to transform your sourdough discard into a truly delightful dessert.
It’s a fun, family-friendly recipe that brings together the comforting flavors of apple and caramel with the unique tang of sourdough discard.
Perfect for a weekend treat or a casual gathering, this recipe is surprisingly simple to put together, making it accessible for even beginner bakers. Get ready to enjoy a warm, gooey, and utterly delicious creation that will quickly become a household favorite!
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Sourdough Caramel Apple Pull-Apart Bread
- Total Time: 35-40 minutes
- Yield: 12-15 servings 1x
Description
This sourdough caramel apple pull-apart bread is a delightful dessert that transforms sourdough discard into a warm, gooey, and utterly delicious treat. It’s a fun, family-friendly recipe that combines the comforting flavors of apple and caramel with the unique tang of sourdough discard, perfect for a weekend treat or casual gathering.
Ingredients
Instructions
1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13 inch baking dish or a 9-inch round cake pan. Peel, core, and dice your apples into small, roughly 1/2-inch pieces.
2. In a medium bowl, toss the diced apples with the granulated sugar and ground cinnamon until the apples are evenly coated.
3. Unroll the can of crescent rolls onto a clean surface. Press the seams together to form one large rectangle.
4. Spread the sourdough discard evenly over the entire surface of the crescent roll dough rectangle using a spatula or the back of a spoon.
5. Arrange the sugared apple pieces evenly over the sourdough discard layer on the crescent roll dough.
6. Starting from one of the longer sides, carefully roll up the crescent dough tightly into a log. Use a sharp knife to cut the log into 12-15 equal-sized slices, about 1 to 1.5 inches thick.
7. Place the cut slices, spiral-side up, into your prepared baking dish. Pour the melted butter evenly over the top of the rolls.
8. Bake for 20-25 minutes, or until the crescent rolls are golden brown and puffed, and the apples are tender.
9. Remove the dish from the oven. Immediately drizzle the 1/2 cup of store-bought caramel sauce generously over the warm pull-apart bread. Let it cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: sourdough, caramel, apple, pull-apart, bread, dessert, easy, discard, sweet, baking
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner because it’s incredibly adaptable and doesn’t require any advanced baking skills. It’s perfect for busy parents who want to whip up something special without spending hours in the kitchen, or for anyone looking for a creative way to use up their sourdough discard. The combination of soft bread, tender apples, and rich caramel creates a comforting dessert that appeals to all ages. Serve it as a warm treat after dinner, a delightful brunch item, or even as a fun snack during a family movie night. Its “pull-apart” nature makes it inherently interactive and enjoyable, encouraging everyone to dig in.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start is key to a smooth baking experience. This recipe uses readily available items, many of which you might already have in your pantry. The star ingredient, sourdough discard, adds a subtle depth of flavor that elevates the dish beyond a standard apple pull-apart bread.
INGREDIENTS:
- 1 (8-count) can refrigerated crescent rolls
- 1/2 cup sourdough discard (unfed, at room temperature)
- 2 medium apples, such as Honeycrisp or Granny Smith
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup store-bought caramel sauce, plus more for drizzling
When selecting your apples, consider varieties that hold their shape well when baked, like Honeycrisp or Granny Smith. Granny Smith apples will offer a nice tart contrast to the sweetness of the caramel, while Honeycrisps are sweeter and crispier. For the caramel sauce, any good quality store-bought caramel will work beautifully. You can also opt for a sugar-free caramel sauce if you’re watching your sugar intake, though the flavor profile might differ slightly. If you don’t have crescent rolls, you could technically use puff pastry, but the texture will be different; crescent rolls provide that classic soft, bready pull-apart texture.
Time Needed From Start To Finish
This recipe is designed for efficiency, delivering maximum flavor with minimal effort.
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 35-40 minutes
The quick prep time means you can get this dessert into the oven in under 20 minutes, and the baking time is short enough that you won’t have to wait long to enjoy your warm, delicious creation.
How To Make It Step By Step With Visual Cues
Follow these simple steps to create your delicious sourdough caramel apple pull-apart bread. The key is to work quickly and assemble the pieces efficiently.
- Prepare your baking dish and apples: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a 9-inch round cake pan. Peel, core, and dice your apples into small, roughly 1/2-inch pieces. This size ensures they cook through evenly and blend well with the bread.
- Combine apples and spices: In a medium bowl, toss the diced apples with the granulated sugar and ground cinnamon until the apples are evenly coated. The sugar will help draw out some moisture and create a lovely syrupy coating during baking.
- Prepare the crescent roll dough: Unroll the can of crescent rolls onto a clean surface. Do not separate the individual triangles yet. Instead, press the seams together to form one large rectangle. This makes it easier to work with and cut into smaller pieces.
- Incorporate the sourdough discard: Spread the sourdough discard evenly over the entire surface of the crescent roll dough rectangle. Use a spatula or the back of a spoon to ensure a thin, consistent layer. The discard will add a subtle tang and moisture.
- Assemble the layers: Arrange the sugared apple pieces evenly over the sourdough discard layer on the crescent roll dough. Try to get a good distribution so every bite has apple.
- Roll and cut: Starting from one of the longer sides, carefully roll up the crescent dough tightly into a log. Once rolled, use a sharp knife to cut the log into 12-15 equal-sized slices, about 1 to 1.5 inches thick.
- Arrange and bake: Place the cut slices, spiral-side up, into your prepared baking dish. They should be relatively close together but not overly crowded. Pour the melted butter evenly over the top of the rolls.
- Bake until golden: Bake for 20-25 minutes, or until the crescent rolls are golden brown and puffed, and the apples are tender. A good visual cue is when the edges start to crisp slightly and the center feels set.
- Finish with caramel: Remove the dish from the oven. Immediately drizzle the 1/2 cup of store-bought caramel sauce generously over the warm pull-apart bread. Let it cool for a few minutes before serving.
Easy Variations And Serving Ideas That Fit Real Life
This sourdough caramel apple pull-apart bread is wonderfully versatile. For a kid-friendly twist, you can add a sprinkle of mini chocolate chips or chopped nuts (if no allergies) over the apples before rolling. A dash of nutmeg or allspice could also be added to the cinnamon-sugar mixture for a more complex spice profile.
When serving, this bread is fantastic on its own, warm from the oven. However, you can elevate it further with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a party or buffet, arrange the pull-apart bread on a platter and provide small forks or toothpicks for easy serving. You can also offer additional caramel sauce or a light cream cheese glaze on the side for guests to add as they wish. A sprinkle of flaky sea salt over the caramel drizzle just before serving can also enhance the flavors beautifully.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have a few common pitfalls. Knowing what to watch out for can help ensure your sourdough caramel apple pull-apart bread turns out perfectly every time.
One common mistake is overcrowding the baking dish. If the slices are packed too tightly, they won’t cook evenly, and the center might remain doughy. Give them a little space to expand.
Another slip-up can be not dicing the apples small enough. Larger apple chunks might not soften completely during the relatively short baking time, leading to a crunchy texture that contrasts too much with the soft bread. Aim for consistent, small dice.
Forgetting to press the crescent roll seams together can lead to the dough separating when you try to roll it, making it harder to work with. Take a moment to firmly press those seams for a solid base.
Finally, overbaking can result in dry, tough bread. Keep an eye on the oven and remove the dish as soon as the rolls are golden brown and cooked through, usually around the 20-25 minute mark. The residual heat will continue to cook them slightly as they cool.
How To Store It And Make It Ahead Without Ruining Texture
This sourdough caramel apple pull-apart bread is best enjoyed warm and fresh, but leftovers can be stored. To store, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 2-3 days.
To reheat, you can warm individual portions in the microwave for 20-30 seconds until heated through, or place the entire dish (covered with foil) in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warm. Be careful not to overheat, as this can dry out the bread.
While you can’t fully assemble and bake this dish far in advance without affecting the texture, you can do some prep work. You can peel and dice the apples a day ahead and store them in an airtight container in the refrigerator (toss with a little lemon juice to prevent browning if you wish). You can also have your sourdough discard ready at room temperature. This will shave off a few minutes from your active prep time when you’re ready to bake.
Questions People Always Ask Before Making This Recipe
Can I use active sourdough starter instead of discard?
While you technically could, discard is preferred for this recipe. Active starter might cause the crescent rolls to rise differently or have a more pronounced sour flavor than intended for this dessert. Discard provides the flavor without the strong leavening action.
What kind of apples are best for baking?
Apples that hold their shape well and offer a good balance of sweetness and tartness are ideal. Honeycrisp, Granny Smith, Fuji, or Gala are all excellent choices for baking.
Can I make this recipe gluten-free?
You would need to find
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
