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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Apple Crisp I

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 go

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle the topping onto the apples. You may pat it down just a bit.
  5. 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.