Easy Apple Crisp Recipe from Grandma - These Old Cookbooks (2024)

FAQs

What's the difference between apple crumble and apple crisp? ›

Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.

When it comes to finding the best apple for your crisp, go with a crisp, tart variety that stands up well to baking, like Granny Smith or Honeycrisp. Or, go for it – try mixing the two together if you've got both on hand. Golden Delicious is another great choice for crisp hausarbeit schreiben lassen kosten.

The choice of apple you use in the crisp can affect how watery it may turn out. Choose a baking apple like Granny Smith or pippin, not Red Delicious. Also, make sure you use a thickener like flour or corn starch.

Lemon juice and vanilla extract – both of these are for complexity of flavor in your apple filling. You could leave them out if you don't have them, but they make a noticeable difference in the final product. Cornstarch or arrowroot starch – this is how we get a thick and not watery apple crisp!

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.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

Fuji: Fuji is the sweetest apple variety that Stemilt grows. Each crisp bite will remind you of the sweet taste of apple juice due to its naturally high sugar levels! Fuji apples are ideal for fresh applications like snacking, juicing, or freezing.

1 pound of apples will make about 3 cups sliced or cubed. 4 tennis ball-sized apples weigh about a pound.

Baking: Start baking the apple crisp covered with foil. This allows the apples to soften without any risk of the topping over-browning. After about 20 minutes, remove the foil and let the crisp finish cooking uncovered. Once the juices are bubbling, the topping is golden brown, and the apples are tender, it is done!

How do you thicken apple crisp filling? ›

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.

Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes. Serve the crisps warm with vanilla bean ice cream or fresh whipped cream, if desired.

Add a little extra fresh lemon juice to help prevent the apples from turning super brown. Prepare the entire apple crisp, cover well, and refrigerate the night before baking. Don't wait any longer than overnight before baking, to prevent the apples from browning too much or drying out/spoiling.

In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish. In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling.

According to this equivalent list, 10 cups of sliced apples requires 10 medium apples. To be on the safe side, buy one additional apple. You don't want to run short—after all, it's always better to have too many ingredients than too few!

So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

Apple crisp is a dessert made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg.

This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.