Making apple crisp is one of the most fall desserts you can make. Tasting warm homemade apple crisp reminds me of family times. This apple crisp recipe is one of my favorite fall desserts. Apples are in season now and I think this is a great opportunity to enjoy this delicious dessert. My daughter, Sarah, was an incredible eater when she was little. She enjoyed and encouraged all types of foods and cooked all the time. So, I thought it would be a treat to try this apple dessert recipe with her.
My hope was that it would be one of those dishes that she would love, even if it didn’t taste exactly like hers. The first time she tasted it she just smiled and said that it tasted good. If you have a little one who loves to taste and touch everything then this is the dessert for you. The delicate flavors paired with the simplicity of the recipe allows you to enjoy it without the clean up.
What’s The Difference Between Apple Crisp and Apple Crumble?
Though apple crisp and apple crumble are similar, they are slightly different. The difference between apple crisp and apple crumble is how the layers are built. Apple crisp is made with cooked apples and contains a crumb topping that is placed on the apples while the apple is still warm and the topping can be made using either cornstarch or flour. Apple crumble on the other hand is made without a topping and the fruit is topped with a very thick batter that makes for a crisp shell without a thick layer of baked apple crust. Both are cooked, sliced, and served hot.
What is the Best Apple for Apple Crisp?
The best apples for apple crisp are slightly under ripe, with a little color and crispness. Use an apple that has a sweet juicy taste and is firm with no soft spots. Avoid those with big dark spots or dull color. Here are a few examples: Cox’s Orange Pippin, Granny Smith and Pink Lady. Also, apples from a local orchard or apple orchard will be more flavorful and, therefore, better for apple crisp.
What is the Best Base for Apple Crisp?
A base is simply an ingredient used to add substance to an apple dessert. The best base for apple crisp is a custard. Custards can be made from milk, cream, yogurt, buttermilk, heavy cream, or whipping cream. The choice is yours.
How Can I Make My Apple Crisp Crispy?
All apple crisps begin with two apples: tart Macintosh and sweet Fuji. You’ll make up the recipe to include both in the end, but the crisp will be more than likely to favor the cake. Both apples need to be split in half and cut into pieces.
After the slices are cut, you should place the slices on a baking sheet and drizzle them with a little bit of maple syrup. (If you’re using dessert apples, you can use a mixture of brown sugar, cinnamon and nutmeg for this step, but you can leave out the spices if you want. I always add cinnamon for a little extra apple flavor.) To keep the pieces from getting too brown, place the slices back in the oven. I usually set the oven to 350 degrees Fahrenheit. For 10 to 12 minutes or until the apple slices are tender.
- 8 apples cut into chunks
- ½ cup light brown sugar packed
- ¼ cup all purpose flour
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup all purpose flour
- ¾ cup light brown sugar
- 1 tsp ground cinnamon
- ½ cup unsalted butter cubed
- 1 cup old fashioned oats
- Preheat oven to 350°F. Lightly grease a 4 quart baking dish.
- Mix in a large bowl the apples, light brown sugar, flour, vanilla, cinnamon, nutmeg, and salt. Spread onto baking dish.
- Whisk the topping ingredients together in a bowl. Add in the butter and fork until mixture is crumbly. Stir in oats last.
- Bake for 50 minutes or until the top is golden brown. Remove from oven, place on a wire rack, and cool for 5 minutes.
- Serve with salted caramel or vanilla ice cream. May store for up to 5 days.
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