Apple Crisp ...or is it Crumble? 5 TOP TIPS to make it perfectly. (2024)

FAQs

Why is my apple crumble topping not crunchy? ›

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

Slow and steady wins the crisp and crumble race. Baking in a moderate (350-375˚F) gives the fruit time to break down into that saucy goodness. Go too hot and the crumble topping with get too dark before the fruit is ready.

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.

Arrange the crumble over the top of the fruit – don't press it down – and sprinkle with oats or nuts if using. Bake for about half an hour, until golden and bubbling, and serve slightly cooled.

So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

Your day-old mush will turn back into the warm and crunchy crisp once more if you reheat in the oven at 350°.

Crumble topping is a combination of only 3 simple ingredients: butter, flour, and sugar. It adds the perfect sweetness and crunch to any muffin, quick bread, or pie!

What's the crumble topping made of? To get the perfectly crunchy apple crumble topping you're going to want to use: Cold, unsalted butter. 2 different types of sugar - caster for regular sweetness and crunch, and soft brown sugar for that slight caramel flavour.

In a bowl, mix the eggs with sugar for a few minutes and then add the flour, using a wooden spoon to mix. In a separate bowl, combine the grated apples, walnuts, 100g sugar, cinnamon and baking powder. Finally, make the crumbs - simply mix the crumbs ingredients between your fingers, until combined into crumbs.

Making Crumble Topping

First, adding a teaspoon of baking powder to the flour mixture makes the crumble topping more tender. Second, using cold butter and working it into the flour mixture makes for a pastry-like topping reminiscent of pie crust.

How do you tell if a crumble is done? ›

Bake in the preheated oven for about 45 minutes. The apple layer should be bubbling and the surface of the crumble should be an even medium golden brown. If you are using a shallower, slightly larger baking pan like a 9x9, watch it closely, the crumble may be done in 5 or 10 minutes less time.

How do you know when apple crisp is done? Apple crisp is done baking when the oat topping is nicely browned and crisp, and the apple filling is bubbling up around the edges of the pan. If the apple filling isn't bubbling yet when your timer goes, keep baking for 5 minutes or so until it's hot and bubbling.

How do you keep apple crisp from getting soggy? If it's soggy, you've got to remember to refrigerate the topping with butter before you add it to the crisp. It doesn't need long, just enough time as you prepare the rest of the dessert so that it will cook up crispy rather than turn soggy.

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!

Leave to rest for 10 mins before serving. While the crumble is baking, make the optional sugar and spice blend by mixing all the ingredients with a small pinch of salt. Serve on the side to sprinkle over.

They're supposed to be chunky and craggy, with big pieces of crumble on top. By freezing your topping, it makes it harden just slightly and that means the texture will be nice and crispy when it's cooked.” To do this properly, you first need to make sure that the topping is still a little lumpy.

Too much butter will result in a crumb topping that melts and spreads during the baking process. Too little butter will result in a dry and “flour-y” crumb.

Exterior: Cobblers are denser due to the biscuit dough topping and base, while crisps use oats and a streusel topping, making them lighter. Cobbler toppings are also likely not a full layer like a crisp or pie. Instead, the biscuit dough dollops often sit on top as individual biscuits.

Both of these desserts are very similar. For example, each uses a buttery crumb topping. The difference, though, is that Apple Brown Betty dessert topping is mostly the flour, brown sugar and butter that makes it crispy. An apple crisp topping, on the other hand, typically contains oats.

Despite its relatively recent invention, apple crisp or crumble has become an American and British tradition especially during the autumn, when apples are plentiful. The dish is also very popular in Canada, especially in areas where berries and fruit are readily available. Variations of this dish are much older.

What makes an apple crispy? ›

Why are some apples mealy while others are crisp? A. “When apples are mealy, the cells split apart from each other when you bite into the fruit, whereas with crisp fruits the cells rupture and release juice,” said Susan Brown, an expert in apple breeding at Cornell University who has helped develop several varieties.

Lemon juice prevents oxidation of the apples, which means that it stops the slices from turning brown by providing a barrier between the apple's flesh and the air.

Use cold, cubed butter.

Making the crumble with room temperature or melted butter will cause the topping to spread as it bakes, rather than creating a landscape of craggy, crunchy sweet pieces. Using cold butter will help all the crumble ingredients bind together before baking and then saturate them evenly in the oven.

Crumble — Like cobblers, crumbles don't have bottom crusts, but instead of a biscuit topping the fruit is topped with a streusel-like mixture that becomes crumbly when baked. A crumble topping is typically made with a mix of flour, oatmeal, sugar and melted butter.

What Fruit Can You Use In a Crumble? Berries of all varieties, apples, pears, stone fruits and even pineapple are all fair game for a top-notch crumble. All of those fruits are juicy enough to bake up into a bubbly jam-like consistency.

The 'rubbing in' method, in which flour is rubbed into a fat, can be done very quickly in a food processor using the pulse button. It is useful for making crumble topping. -Add the topping mixture to the bowl of the food processor and fit the lid.

You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first. Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.

Fluff crumble with a fork. Place product on a baking tray in the centre of the oven. Cook for 30 minutes, until golden brown. Please ensure product is piping hot before serving.

What do you sprinkle on top of eggs? ›

You can also create your own blend of seasonings by combining crushed red pepper, paprika, and chives. Hard-boiled: Sprinkling your hard-boiled eggs with some good old salt and pepper is a classic way to enjoy this egg dish. Or, liven up your hard-boiled eggs with the flavors of garlic, chili powder, or smoked paprika.

“Use a fluffy powder brush to dust off the baking powder and soften edges of any other powder products applied,” Lujan recommends. Take your powder brush ( a nice, soft fluffy brush) and dust away the translucent powder on your face in a gentle flicking motion, then blend in circular motions to avoid any harsh edges.

Since baking powder already contains an acid, it is not necessary to mix baking powder with an acidic ingredient in order to activate it.

The general rule is to use 1 to 1-1/4 teaspoons baking powder per cup of flour. On the other hand, baking soda should be added at 1/4 teaspoon per cup of flour. Note: However, if you have a recipe that works and the above ratios are not followed, DO NOT adjust the recipe.

You'll know the pie is done when the crust and crumble are golden brown, the juices are bubbling at the edges, and the apples are tender. If the crust or crumble start to brown too much before the apples are tender, cover the edges with foil or tent the top loosely with foil to keep the pie from getting too dark.

A crisp gets watery when raw fruit gets topped with a batter or streusel then baked. While the topping gets fully cooked and golden, the fruit doesn't have enough time to soften. To prevent a watery crisp, the apples should be cooked first before adding the topping.

the batter had swallowed up the entire amount. it turned out the oven was way off and the baking time was too long. the structure of the cake has to set quickly to hold the crumb topping up.

The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps. Golden Delicious is another great choice for a crisp. You can use just one variety or, for added depth of flavor, use an assortment of varieties when baking your apple crisp.

Fried foods have the best chance of getting crispy again in dry heat. Place in an oven or toaster oven preheated to 400 degrees. It's best if you can reheat them on top of a rack so the item doesn't simmer in any excess grease.

Set the pie—sliced or whole—on a parchment-lined baking sheet and put it in a preheated 350 degrees oven for about 15 minutes. Carefully feel the crust to ensure that it's been warmed up and toasted enough to your liking; if not, continue heating in five to 10 minute increments.

Can you use quick oats instead of rolled oats for apple crisp? ›

Oats: Use either old-fashioned rolled oats or quick-cooking oats for this apple crisp. Do NOT steel cut oats!

THE BOTTOM LINE: If you're going to cook apples, it's fine to prep them a day or two in advance.

You need to stop rubbing the fat into the flour so efficiently! Leaving lumps in it is what makes those lovely crunchy bits.

Either the oven is not hot enough or you don't have enough fat and/or sugar in the topping. Browning is from caramelization of the sugar, not toasting the oats or flour.

Slow and steady wins the crisp and crumble race. Baking in a moderate (350-375˚F) gives the fruit time to break down into that saucy goodness. Go too hot and the crumble topping with get too dark before the fruit is ready. You'll be left with too-hard fruit and a burnt topping, which will make both you and us sad.

How long does it take a crumb coat to chill and set? You need to let it chill for a minimum of 30 minutes, but 45-60 minutes may be necessary.

It's simply a thin layer of icing applied to seal the cake layers, trapping errant crumbs. It's all too easy to jump right in with a generous dollop of frosting, but skipping the crumb coat isn't recommended. Anyone who has ever botched a frosting job can relate!

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.

So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

Honeycrisps are a near-perfect apple - until they get sick. And with good reason; the Honeycrisp is a near-perfect raw apple. It is fantastically crisp, thanks to larger individual cells within its flesh, and it boasts a delicate sweet-tart balance and a light berry flavor.

Are Honeycrisp apples crispy? ›

Honeycrisp apples are crisp to the bite and have the sweetest taste. They are the best kind of apples for this delicious apple dessert.

For flour, you can substitute any starchy thickener. I've used potato starch and tapioca starch and rice flour. All of them work well. You could even use corn starch if you can tolerate corn.

Dutch Apple Pie also known as Apple Crumble Pie, has a homemade flaky crust, a delicious cinnamon apple pie filling and the most amazing buttery sweet streusel topping!

What Is a Cobbler? Cobblers differ from crisps or crumbles in that they typically have a biscuit topping covering the cooked fruit. The biscuits are usually dropped onto the fruit in small rounds, giving it the appearance of a cobbled road, hence the name.

Apple crumble is a British pudding that was included in Mrs Beeton's Book of Household Management published in 1861. It became more popular during World War II as a result of food rationing. The crumble topping is made of butter, flour, and brown sugar rolled together so that it resembles breadcrumbs.

The texture of a Honeycrisp is no accident: Its cells have been bred to be bigger than cells in other apples, making the fruit feel juicier and crunchier than its competitors. These cells explode as your teeth tear into them. Then there's its distinct flavor — a clean, clarified sweetness that's almost frosty.

A delicious apple crisp topping made with oats, brown sugar, cinnamon, and butter is sprinkled on top of sliced apples to make the best dessert for early fall.

Bake thoroughly — and then some

One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. There's almost no such thing as over-baking an apple pie; I've baked apple pies for 2 hours and longer, and they turn out just fine.

Some apples are mealy because that's what their genetics produce. The Red Delicious, for example, is simply a mealy apple. A Granny Smith, on the other hand, is a crisp apple. These are actually types are are used to identify apples used for different purposes such as eating fresh or baking.

How do you soften apples for crumble? ›

Peel and core the apples, then quarter and cut in to chunks. Put the apples into a pan with the sugar and 1 tablespoon of water, then cook over a low heat for 5 minutes to soften slightly, stirring occasionally, then tip into a small ovenproof baking dish.

How do you know when apple crisp is done? Apple crisp is done baking when the oat topping is nicely browned and crisp, and the apple filling is bubbling up around the edges of the pan. If the apple filling isn't bubbling yet when your timer goes, keep baking for 5 minutes or so until it's hot and bubbling.

The best temperature for dabbing is anywhere between 500 and 650°F. This is the temperature for an ideal low-temp dab which preserves terpenes and fully vaporizes your concentrate, leaving behind minimal mess and the best flavors.

To avoid the crispy topping of the apple crisp from getting soggy always keep it covered with aluminum foil or cover of the baking dish.

Powdery mildew of apples, caused by the fungus Podosphaera leucotricha, forms a dense white fungal growth (mycelium) on the host tissue and affects: leaves. buds. shoots.