Apple Crisp: a simple-to-make baked apple crisp recipe (2024)

FAQs

Should I cover my apple crisp while baking? ›

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!

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.

Sogginess is not as detrimental in a crisp as a pie because the crisp does not have a lower crust layer. 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.

Why is Apple Crisp not crispy? Don't forget to evenly distribute the butter with the topping. That melted butter helps crisp everything up on top for the perfect texture and flavor!

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.

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

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.

Generally speaking, one pound of roughly chopped apples yields four cups.

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.

What can I use if I don't have lemon juice for apple crisp? ›

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.

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.

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!

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

To keep the pie fresh, allow it to cool for 2 hours after baking. Cover the entire pie with plastic wrap or aluminum foil, and store it at room temperature for up to 2 days.

While some sources suggest that you can keep the apple crisp at room temperature, I highly recommend refrigerating it to be on the safe side. It can be kept in the refrigerator for 3-4 days.