Apple Crisp Bars Recipe (2024)

FAQs

What are the best apples for making apple crisp? ›

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

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.

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. Taste your apples for sweetness before adding sugar to your filling.

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.

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

Thicker skinned and harder apples tend to keep longer; 'Arkansas Black', 'Stayman Winesap', 'Rome', 'Fuji' or 'Pink Lady' can last five months or more when conditions are right. Softer skinned varieties like 'Gala' and 'Golden Delicious' may only last a few weeks even in the best environment.

How can I make my apple crisp crispy? If your butter to flour to sugar ratio is off, it will result in a less crispy topping. You want to be careful not to add too much flour or too little. Also, we love adding old fashioned rolled oats to our crumble because it really gives it a nice crunch.

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!

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. Allow to thaw overnight in the refrigerator, then continue with step 4. Bake time will be a little longer since the crisp will be cold.

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.

Why do you put lemon juice over the apples when making an apple crisp? ›

I prefer slicing the apples the day I plan to bake the crisp as they start to oxidize once they're sliced and turn brown in color. Add a little extra fresh lemon juice to help prevent the apples from turning super brown.

The best way to prevent a watery apple crisp is to use a thickener in the filling – some recipes use flour, but I've chosen to use cornstarch in this recipe (or arrowroot starch, which can be substituted 1:1 for cornstarch) because I think it provides superior thickening power.

In the Original Picayune Creole Cook Book (1901) a recipe identical to the Brown Betty traveled under the name “Mulatto's Pudding” furthering the idea that the sweet-sounding Brown Betty was more a race-based epithet towards its maker than a homey moniker denoting golden-brown bread crumbs.

Both are very similar apple desserts, but the difference mainly comes down to the crumble topping: Instead of the flour and oat mixture used in an apple crisp, an apple brown betty uses breadcrumbs for its crumbly, delicious topping.

Unsourced material may be challenged and removed. Apple crisp is a dessert made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand.

Fuji: Fuji is the sweetest apple variety that Stemilt grows. Each crisp bite will remind you of the sweet taste of apple juice due to its naturally high sugar levels! Fuji apples are ideal for fresh applications like snacking, juicing, or freezing.

Gala apples are my favorite variety for this recipe – I like their sweet/tart flavor and firm texture. But if you have a favorite baking apple, feel free to use it here. Granny smith apples, Honeycrisps, Jonagolds, or a mix would all be excellent.

Texture & Use in Recipes: In terms of texture, Fuji apples are also a lot crisper, and less dense than Gala apples. So, they result in a firm bite with juicy flesh while Galas are softer and creamier. Their texture also means that Fujis are better for baking as they hold their shape better than Galas when cooked!

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.