Easy Apple Crisp - Recipe Diaries (2024)

FAQs

Why do you put lemon juice over the apples when making an apple crisp? ›

Lemon juice – Keeps your apples from turning brown and ugly. Vanilla extract – For the perfect way contrast of sweetness.

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.

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.

Cornstarch or arrowroot starch – this is how we get a thick and not watery apple crisp!

Add cornstarch to the fruit to prevent sogginess

One of the easiest ways to avoid wet apple crisp is to use a thickener to bind the apple juices together. The most common thickener is a cornstarch slurry, mixed with the apples before being added to a baking dish.

Vinegar. Vinegar is an excellent substitute for lemon juice in cooking or baking when only a small amount is needed. Much like lemon juice, it's tart and acidic. In these recipes, it can be used as a one-to-one replacement (6).

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

As mellow as sweet apples come, Gala apples are known for their sweet, vanilla aroma and soft bite. Bittersweet and soft fleshed, the Red Delicious is a classic apple with mild crispiness. The Golden Delicious sits at the bottom of the crunch list with soft skin and mellow, yellow apple flavors.

Since we know that three medium-sized apples (or four small ones) make a pound, you can use this as a guide to know how many large apples make up a pound. In general, 2 large apples can often make up a pound, with large apples that are close in size to a softball.

Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.

Why is it called Brown Betty? ›

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.

Both are very similar apple desserts, but the difference mainly comes down to the crumble topping: Instead of the flour and oat mixture used in an apple crisp, an apple brown betty uses breadcrumbs for its crumbly, delicious topping.

Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says baking apples, like Rome or Cortland, are the best varieties to use for apple crisp, but Empire, Gala, or Braeburn apples are also good in this recipe.

Baked fruit pies or crisps are safe to store covered on the counter for 1-2 days, as long as they do not contain meringues, creams or other dairy fillings. They will keep much longer if you have space in your refrigerator, but room temperature is OK for a couple of days.

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

The longer the enzyme is exposed, the browner each slice will become. Lemon juice contains citric acid, which is a natural anti-oxidant. Therefore, when you apply lemon juice to apple slices, it helps to prevent the oxidation process.

Preventing discoloration is probably the most common reason to toss apples in lemon juice, but one other reason that lemon juice is added to a pie filling is to add some extra tartness to a batch of not-too-tart apples for those who don't like their pie to be too sweet.

Baking: In baking recipes, lime or orange juice can be used as substitutes for lemon juice in equal amounts.

Butter, which encourages both browning and crispness, is the magic ingredient in getting your topping just right, so follow the recipe instructions. But if you feel your topping is still too dry and crumbly, (even for a crumble) add a bit more melted butter, a tablespoon at a time.