• First preheat your oven to 375 degrees.

Apple Filling

• Peel and chop your fruit. You can use other fruits if you prefer. You will need about 2 1/2 pounds of fruit. Peaches work amazing with this dessert as well.
• I chop my apples into bite sized pieces instead of slicing them.
• In a medium bowl, add your apples, maple syrup, cinnamon and other spices and stir it all together. Set aside.

Biscuit Topping

• In a large bowl add your flour, cinnamon, baking powder, salt and baking soda. Use a cheese grater to grate your cold butter into the flour mixture.
• Gently stir this with your hands until the butter is crumbled into small pea sized pieces.
• Add your sourdough discard, brown sugar and cream/milk.
• Stir this all together until you get a rough biscuit batter. It should not be wet but also not dry.
• I like to use a cast iron skillet to bake my apple cobbler but yuo can use a regular 9 by 13 baking dish.
• Add your apple mixture to the bottom of a buttered pan. Add the cobbler topping in dollops all across the top of the apple mixture. Use your spatula to spread the biscuit dough tto fill in all the holes and cover the apples completely.
  
• Sprinkle the top with cinnamon/sugar. You can also brush on an egg wash if you want the top to be shiny and crisp. I love adding some cinnamon/sugar to the top for a bit of sweetness to it.
  
• Bake in the oven for 30-45 minutes or until the top is golden brown and the apples are bubbling.
  
• Take out of the oven and let it cool for at least 20 minutes.
• Serve warm with vanilla ice cream or topped with whipped cream.
• Store leftovers in the fridge for up to 4 days.