Apple crisp
- Carbohydrate 154.986153889006 g
- Cholesterol 40.7066666666667 mg
- Fat 17.8612733333333 g
- Fiber 10.1634779992638 g
- Protein 7.94930222222737 g
- Saturated Fat 10.1653446666667 g
- Serving Size 1 1 Serving (349g)
- Sodium 238.132944444458 mg
- Sugar 144.822675889742 g
- Trans Fat 1.59325 g
- Calories 779 calories
Step-by-step
- Heat Oven to 350 degrees.
- Mix the flour, oats, sugar, salt, soda and butter with a pastry blender or leave out the oats and mix with a food processor until the butter is reduce to pieces smaller than a pea. Then add the oatmeal in and give it a couple more pulses.
- mix the apples with the sugar and spices then put it all in the bottom on a buttered 9 x 9? pan
- Add the oatmeal mixture on top.
- Bake 50 Min or until done.
Home bakers often make the mistake of using warm butter in the oat topping, which melts during mixing and yields a dense, cookie-like crust instead of a crumbly streusel. Keeping the butter cold ensures distinct pockets of fat that create a sandy texture when cut with a pastry blender or pulsed in a food processor. Whole wheat flour adds a nutty density that absorbs more moisture than all-purpose flour, requiring precise measurement so the topping remains crisp.
Selecting firm baking apples like Honeycrisp or Granny Smith prevents the filling from dissolving into mush before the 9x9-inch pan finishes baking at 350 degrees Fahrenheit. Tossing the sliced fruit with lemon juice slows enzymatic browning while introducing an essential acid balance to counter the heavy brown sugar. Piling the fruit high in the dish is structurally necessary because raw fruit shrinks significantly during fifty minutes of thermal exposure.
Using quick rolled oats rather than thick old-fashioned flakes alters the final crunch significantly because smaller grains absorb butter more thoroughly. Combining the dry ingredients thoroughly before incorporating the fat prevents pockets of unmixed baking soda, which leaves a metallic taste in the finished dessert. When the edges bubble vigorously and the fruit yields easily to the tip of a paring knife, the heat must be removed immediately to halt overcooking.
Fresh fruit releases considerable water vapor during baking, whereas preserved or previously frozen fruit introduces excess liquid that requires an additional tablespoon of flour to bind properly. Storing leftovers uncovered in the refrigerator preserves the structural integrity of the oat topping for up to forty-eight hours, whereas sealing a warm pan traps condensation and ruins the crisp surface.
