Watergate Hotel Mom's Apple Crisp Recipe (2024)

FAQs

What are the best baking apples for apple crisp? ›

When it comes to finding the best apple for your crisp, go with a crisp, tart variety that stands up well to baking, like Granny Smith or Honeycrisp. Or, go for it – try mixing the two together if you've got both on hand. Golden Delicious is another great choice for crisp hausarbeit schreiben lassen kosten.

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.

Add a little extra fresh lemon juice to help prevent the apples from turning super brown. Prepare the entire apple crisp, cover well, and refrigerate the night before baking. Don't wait any longer than overnight before baking, to prevent the apples from browning too much or drying out/spoiling.

Lemon juice and vanilla extract – both of these are for complexity of flavor in your apple filling. You could leave them out if you don't have them, but they make a noticeable difference in the final product. Cornstarch or arrowroot starch – this is how we get a thick and not watery apple crisp!

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.

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

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.

This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.

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.

Vinegar. Vinegar is an excellent substitute for lemon juice in cooking or baking when only a small amount is needed. Much like lemon juice, it's tart and acidic. In these recipes, it can be used as a one-to-one replacement (6).

What can I use if I don't have lemon juice for apple crisp? ›

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.

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!

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.

Softer apples like Red Delicious, Golden Delicious, or Macintosh break down too much in the heat of the oven, basically turning into applesauce. So avoid those, and opt for a variety that's firm and crisp like Granny Smith, Fuji, Gala, or Honeycrisp. They'll turn velvety soft while still retaining their shape.

Honeycrisp: As one of the most prized apples around, it's no surprise that Honeycrisps are popular for baking. This juicy and crisp apple is best for those who like a sweeter taste for their pies.

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.

If you prioritize a more puckery pie, use mostly Granny Smiths and toss in a Honeycrisp and a Jonagold. If you like your apples to slump and soften, use mostly Golden Delicious with a Braeburn thrown in.