Apple Crisp is a dessert made up of a baked apple filling and a crispy crumb topping. It is similar to cobbler, which has a biscuit-like (USA biscuit that is) or cake-like topping. It is also similar to a crumble, and the terms 'crisp' and 'crumble' may occasionally be used interchangeably. According to some traditions, crisp toppings are more likely to contain oats and/or nuts, while crumbles typically do not contain these ingredients. Cool room temperature is required to create a nice crisp topping. To serve apple crisp, spoon it into a bowl and, optionally, add vanilla ice cream. It also goes well with a glass of milk.
- 6 cups sliced and cored baking apples (for example, Granny Smith)
- ½ cup (100 g) all-purpose flour
- ½ cup (100 g) rolled oats
- ¾ teaspoon (3 g) cinnamon
- ⅓ cup (75 g) cold butter or cold margarine
- ⅔ to ¾ cup (120-150 g) brown sugar
- In a medium bowl stir together flour, brown sugar, and oatmeal. If the room temperature is a bit warm, you should cool this mixture.
- Prepare the apples. This should be completed before mixing butter into the topping. It is helpful to choose apples that do not brown quickly; Granny Smith apples are a good choice. Do not use Red Delicious apples; they turn to mush. Place the apples into a 9-inch (23 cm) square baking dish; glass is best.
- Add the butter or margarine to the topping. Mix it via a slicing action, so that the butter or margarine forms tiny little chunks and does not melt or smear. A pair of butter knives, used like scissors, is good for this. You must work quickly once you start this step.
- Sprinkle the filling onto the apples. You may pat it down just a bit.
- Bake for about 30 minutes in a 375 °F (190C) oven. Do not remove the crisp before the top is dark brown. Black spots indicate burning. It is better to burn a few small spots, which you can then remove, than to risk undercooking the topping.
- 4 cups apples, sliced
- 1 Tablespoon lemon juice
- ⅓ cup all-purpose flour
- ½ cup brown sugar
- 1 cup rolled oats
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup melted margarine or butter
- Put apple slices in shallow 9 inch (23 cm) pan.
- Sprinkle the apples with lemon juice.
- Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples.
- Bake at 375 ˚F (190 ˚C) for 30 minutes.
- 5 cups of thinly-sliced apples
- lemon juice, to taste
- ⅓ cup water
- powdered cinnamon, to taste
- ¼ pound butter
- ¾ cup brown sugar
- ¾ cup oats
- ½ cup flour
- 1 tsp powdered cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- Rolled oats (optional)
- ice cream or whipped cream, for serving
- Preheat a conventional (i.e. not convection) oven to 350 °F / 180 °C.
- Place the apple slices in a buttered baking pan. Sprinkle them with lemon juice for flavor and to prevent them from turning brown. Mix in the water and cinnamon to taste.
- To make the topping, combine the butter, brown sugar, oats, flour, cinnamon, salt, and nutmeg. Crumble the ingredients in a bowl with your fingers to create a uniform mixture.
- Cover the apples with the topping. If desired, sprinkle some rolled oats sparingly on the surface for added texture.
- Bake for 30-45 minutes in the preheated oven, or until the apples are soft and the topping is crisped.
- Serve with ice cream or whipped cream.
- Peeling the apples before slicing is traditional but not required.
Variation 4 (Apple-Pear Crumble)Edit
- 2-4 apples
- 2 pears
- Pinch of sugar (optional)
- Pinch of cinnamon (optional)
- ¼ cup all-purpose flour
- ¾ cup brown sugar
- ¼ cup margarine or butter
- ½ cup rolled oats
- Dash of salt
- Preheat oven to 375 °F.
- Grease bottom of large casserole dish with some margarine.
- Combine filling ingredients together and pour into casserole dish.
- Combine topping ingredients together.
- Layer topping on top of apple/pear mixture.
- Bake uncovered in the middle of the preheated oven for 35-40 minutes, until bubbling and lightly brown on top.
- Topping amount may be doubled if desired.
- You may substitute more apples for the pears if desired.
Notes, tips, and variationsEdit
- Any type of apple may be used, baking or sweet, or a mixture of types.
- Cooked apple dishes are a good use for substandard apples, e.g. damaged, wrinkled & windfall.
- Crisps can be made with most any sort of fruit. Pineapple is a good choice.
- Some fruits, especially peaches, go better in a cobbler.
- Raisins can be added to the apples at the beginning, and 1/2 teaspoon of powdered ginger, or a sprinkling of nutmeg can also be put in.
- 'Mixed spice' (cinnamon, coriander, clove & other spices) is a perfect addition to apple dishes. This is more popular in Britain than the US.