Try this Apple Crisp recipe, or contribute your own.
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 tablespoon all-purpose flour
- 10 cups granny smith apples (peeled cored and sliced)
- 1 cup (200g) brown sugar
- 2 cup (180g) quick-cooking oats
- 2 cup (250g) all-purpose flour
- 2 cup (400g) packed brown sugar
- 1 cup (2 sticks 226g) challenge butter (cubed while cold)
- Carbohydrate 0.826482847098753 g
- Cholesterol 20.4715277775016 mg
- Fat 7.7106003818864 g
- Fiber 0.132628122011908 g
- Protein 0.266060798410211 g
- Saturated Fat 4.87895399301815 g
- Serving Size 1 1 large piece (14g)
- Sodium 66.3428124962969 mg
- Sugar 0.693854725086844 g
- Trans Fat 0.541917583331121 g
- Calories 72 calories
Step-by-step
- Preheat oven to 375°F.
- Prepare a 9x13 pan with baking spray or coating with butter.
Temperature control and precise butter incorporation dictate whether a baked fruit dessert achieves a truly crisp topping or dissolves into a heavy paste. Ten cups of Granny Smith fruit require careful management of moisture release during the thirty-minute total window. Baking at 375 degrees Fahrenheit ensures the starch sets while the fruit softens just enough to maintain structural integrity without collapsing.
Achieving Structural Contrast
Building the crumb topping depends entirely on the physical state of the fat. Cubing two sticks of butter while cold prevents premature melting into the dry ingredients before the pan enters the oven. Quick-cooking oats absorb excess fruit juices during baking, whereas rolled oats provide a significantly coarser chew. Combining brown sugar with all-purpose flour creates the necessary binding network for the oat mixture, holding the crumb together over the bubbling fruit layer.
- Ensure the butter remains chilled until incorporation to maintain distinct pockets of fat in the flour mixture.
- Slice the apples to a uniform thickness of one-quarter inch to guarantee even softening in the oven.
- Store leftovers uncovered in the refrigerator after the initial cooling period to prevent the moisture from softening the crisp crust.
