Somehow, most of the over-abundance of apples each fall finds its way in a shallow baking dish with a crispy crumb topping. When it comes to apple crisp, some prefer the nuts and oats while others prefer their traditional crumb topping. But even for the most apple-crazed baker, the seemingly simple apple crisp can stump.
Senior food editor Dawn Perry dishes on the top tips for avoiding mushy, too-crunchy crisp and shares the secrets for this cozy fall favorite. And whatever you do, don’t forget the ice cream.
Its always best to use a mix of apples: our test kitchen recommends using a mix of tart and sweet apples. Some blends we recommend: Pink Lady with Granny Smith; Braeburn with Golden Delicious.
Apples should always be peeled and cored. Dont skip this step: Leaving the skins on the apples only messes with your crisp’s consistency and texture.
Using a paring knife, test the tenderness of your apples. If you meet resistance with the apples but your topping is still brown, cover the crisp with foil so the apples will bake without your topping burning.
Your topping is crumbly—you dont want your filling to be crumbly, too. Adding cornstarch and flour to the apple mixture will help bring your crisp’s filling together.
You want to make sure you have a nice balance of the sweet and tart in your dessert. Taste your apples for sweetness before adding sugar to your filling. Nobody likes a sickeningly sweet crisp!
Some people prefer a streusel-style topping, and others like a crumbly topping. Its up to you! Seeds and nuts add an awesome unexpected crunch, too. Just make sure you add enough melted butter to coat everything: it brings it all together.
Your day-old mush will turn back into the warm and crunchy crisp once more if you reheat in the oven at 350°. And for the love of autumn, please do not forget the ice cream. Or the whipped cream. Or the mascarpone…Get the recipe:
The main reason your crumble topping isn’t crunchy is probably because you haven’t used Demerara sugar. Although, it could also be that you’ve got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.
Using a paring knife, test the tenderness of your apples. If you meet resistance with the apples but your topping is still brown, cover the crisp with foil so the apples will bake without your topping burning.
Your topping is crumbly—you dont want your filling to be crumbly, too. Adding cornstarch and flour to the apple mixture will help bring your crisp’s filling together.
Its always best to use a mix of apples: our test kitchen recommends using a mix of tart and sweet apples. Some blends we recommend: Pink Lady with Granny Smith; Braeburn with Golden Delicious.
Somehow, most of the over-abundance of apples each fall finds its way in a shallow baking dish with a crispy crumb topping. When it comes to apple crisp, some prefer the nuts and oats while others prefer their traditional crumb topping. But even for the most apple-crazed baker, the seemingly simple apple crisp can stump.
Senior food editor Dawn Perry dishes on the top tips for avoiding mushy, too-crunchy crisp and shares the secrets for this cozy fall favorite. And whatever you do, don’t forget the ice cream.
All I get is Apple-Crumb. Good flavor. After all, how can one go wrong with cinnamon, brown sugar, flour and butter?
I am looking for sections of hard sugary crisp pieces. This is also not a cake style as in a cobbler.
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Apple Crisp Recipe – How To Make Apple Crisp
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