7 Ways to Completely Screw Up an Apple Crisp (2024)

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.

<del datetime="2013-10-04T19:40:45+00:00">1. Any Type of Apple Will Work</del>

It's 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.

<del datetime="2013-10-04T19:40:45+00:00">2. Skin Doesn’t Make a Difference</del>

Apples should always be peeled and cored. Don't skip this step: Leaving the skins on the apples only messes with your crisp’s consistency and texture.

<del datetime="2013-10-04T19:40:45+00:00">3. It’s Done When It’s Golden Brown</del>

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.

<del datetime="2013-10-04T19:40:45+00:00">4. The Filling Doesn’t Need a Thickener</del>

Your topping is crumbly—you don't want your filling to be crumbly, too. Adding cornstarch and flour to the apple mixture will help bring your crisp’s filling together.

<del datetime="2013-10-04T19:40:45+00:00">5. You Can’t Add Too Much Sugar</del>

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!

<del datetime="2013-10-04T19:40:45+00:00">6. Who Cares About the Topping?</del>

Some people prefer a streusel-style topping, and others like a crumbly topping. It's 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.

<del datetime="2013-10-04T19:40:45+00:00">7. You Can’t Reheat a Crisp</del>

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…