Apple Crisp Bars Recipe (2024)

FAQs

What is the difference between apple crisp and apple crumble? ›

An apple crumble is much like an apple crisp, but without the oats or nuts. It's often compared more to a streusel with a crumbly dough of flour, sugar, and butter.

Granny Smith, Jonagold, Honeycrisp, Braeburn, and Pink Lady are all excellent apples for baking. You could even use a blend of baking apples for a more unique flavor, if desired. I love using a few tart apples like Granny Smith with a few sweeter apples like Honeycrisp.

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.

The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.

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.

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!

If a recipe calls for one cup of peeled and chopped apples, for example, the size of your dice and fineness of your cuts will affect how you convert from pounds. Generally speaking, one pound of roughly chopped apples yields four cups.

If the recipe calls for 6 cups of sliced apples, you'll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples. Now go fill your home with the scents of the season and bake the day away.

There are two essential factors, the type of apple you choose and the cooking method. Some varieties of apple turn to mush when cooked. Macintoshes and Red Delicious are among these. Granny Smiths stay firm but are tart.

Why add flour to apple crisp? ›

Flour- Flour helps to create the perfect topping and bind it all together. I used all-purpose. You can definitely substitute with gluten-free flour but I'm not sure how oat flour, coconut flour or almond flour would work. Butter- The butter gives the best flavor and texture and holds together the dry ingredients.

We prefer to prep the apples when we make the crisp, but you can prep them ahead of time. Peel and slice the apples and toss them with lemon juice, then pack tightly in freezer bags and refrigerate for up to one day.

A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.

SweeTango: SweeTango apples naturally have larger cells giving them an extraordinary crunch and perfect fracture, in fact, it won the Guinness World Record for the World's loudest crunch ever!

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.

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.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

Whereas crisps and crumbles are topped with a streusel-like mixture, cobblers are topped with a cake-like batter or a biscuit-like dough.

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. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg.