Apple Crisp
A delicious treat Not too sweet, but can be sweetened to taste I have made it with different types of apples and it's always delicious
A delicious treat Not too sweet, but can be sweetened to taste I have made it with different types of apples and it's always delicious
- Carbohydrate 138.4943875 g
- Cholesterol 7.6325 mg
- Fat 3.6559675 g
- Fiber 6.6371002150178 g
- Protein 3.666945 g
- Saturated Fat 2.00713025 g
- Serving Size 1 1 Serving (351g)
- Sodium 39.1466875 mg
- Sugar 131.857287284982 g
- Trans Fat 0.504136749999999 g
- Calories 578 calories
Step-by-step
- Peel the apples and slice them thinly. Put them in an even layer in an 8"x8" baking dish. Sprinkle with water. Set aside.
- Combine dry ingredients in medium bowl, and cut in butter until all is well combined. Sprinkle evenly over apples, but do not stir.
- Cover with foil and bake for 30 minutes at 350 degrees. Remove foil and bake for another 30 minutes. The crust will be crisp and bubbly.
- Serve warm or cold. Great with vanilla ice cream!
Operating within the tight confines of a standard eight-by-eight-inch baking dish requires careful management of fruit depth and moisture release. Slicing fruit thinly ensures uniform softening during the initial covered phase of baking, preventing raw pockets while maintaining structural integrity. Harder baking varieties like Granny Smith or Honeycrisp retain their shape better under heat than softer varieties like McIntosh, which tend to break down into a dense purée. Cutting pieces to a consistent thickness of one-quarter inch allows steam to distribute evenly throughout the pan. Adding a precise quarter cup of water creates necessary steam during the first thirty minutes at three hundred fifty degrees Fahrenheit, gently cooking the fruit beneath the dry topping without burning the butter. Leaving the foil on for this initial half-hour traps moisture so the fruit softens thoroughly, while removing the cover for the subsequent thirty minutes lets excess liquid evaporate and triggers the Maillard reaction in the flour and sugar mixture. Cutting softened or melted butter into the flour, brown sugar, cinnamon, and nutmeg creates crumbly clumps rather than a uniform dough, which is the foundational mechanical action for a proper crisp. Distributing these clumps evenly over the fruit without stirring keeps the crisp layer separate from the juices below, ensuring a distinct textural contrast between the crunchy topping and the tender apples beneath. Allowing the dessert to rest until the bubbling subsides helps the sugars set into a stable syrup. Leftovers keep covered in the refrigerator for up to three days, though the topping will soften as it absorbs ambient moisture.
