Easy Old Fashioned Apple Crisp | The Best Apple Crisp Recipe (2024)

FAQs

What are the best apples for an apple crisp? ›

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.

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.

How do you keep Apple crisp from getting soggy? You need enough butter in your topping, try both melted or cold cut into the dry ingredients. Also, there needs to be enough texture to keep it from just flattening into the fruit below.

You can prepare the crisp through step 3, then cover and refrigerate for up to 1 day before baking. You can also freeze the unbaked crisp for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4. Bake time will be a little longer since the crisp will be cold.

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.

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.

How can I make my apple crisp crispy? If your butter to flour to sugar ratio is off, it will result in a less crispy topping. You want to be careful not to add too much flour or too little. Also, we love adding old fashioned rolled oats to our crumble because it really gives it a nice crunch.

Due to its tartness and acidity, vinegar is an excellent substitute. However, only substitute vinegar for lemon juice in cooking or baking when the amount called for is relatively small so it won't impact the flavor of your finished dish.

Use cold, cubed butter.

Making the crumble with room temperature or melted butter will cause the topping to spread as it bakes, rather than creating a landscape of craggy, crunchy sweet pieces. Using cold butter will help all the crumble ingredients bind together before baking and then saturate them evenly in the oven.

This Apple Crumble (Apple Crisp) recipe is the perfect cozy apple dessert. Made with sliced apples and an Oat Apple Crumble Topping, it comes together very easily, can be made ahead, and can also easily be scaled to whatever size you need - a small batch apple crumble or one which can feed a crowd.

How many apples is 10 cups? ›

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!

From the brown sugar crumble topping to the cinnamon coated tender apples underneath, it is the kind of dessert that you can count on to be a crowd pleaser. And one of the best things about this sweet treat is how it can easily be made ahead and how great the leftovers are when reheated.

Adding melted butter makes for a quick fix

In our Apple Pear Crisp recipe, we recommend melting the butter down to coat the oats and walnuts as well. And, if the dessert is still too dry, Southern Living says to add a tablespoon of melted butter over the top of the crust before baking.

Slice apples and mix with the other filling ingredients, cover and store in the refrigerator for up to 2 days. You can mix together the topping in a bowl at the same time or make it fresh just before baking. The topping can be stored at room temperature for up to a day or refrigerated for up to 2 days.

Texture & Use in Recipes: In terms of texture, Fuji apples are also a lot crisper, and less dense than Gala apples. So, they result in a firm bite with juicy flesh while Galas are softer and creamier. Their texture also means that Fujis are better for baking as they hold their shape better than Galas when cooked!

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

Later in the season, Paula Red apples develop a mealy, softer consistency suitable for several cooked preparations. The apples can be incorporated into crisps, cobblers, and crumbles, baked into scones, muffins, granola bars, and pancakes, or combined with firmer apple varieties in fillings for pastries.