Apple Crisp I recipe

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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.

Ingredients

• 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
• ⅔–¾ cup (120–150 g) brown sugar

Procedure

• In a medium bowl stir together flour, brown sugar, and oatmeal. If the room temperature is a bit warm, you should cool this mixture in the fridge.
• 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 topping onto the apples. You may pat it down just a bit.
• Bake for about 30 minutes in a 375 °F (190°C) 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.

Notes, tips, and variations

• 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 ½ teaspoon of powdered ginger, or a sprinkling of nutmeg can also be put in.
• Mixed spice is a perfect addition to apple dishes. This is more popular in Britain than the US.

Where this page came from

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