Dutch Oven Apple Crisp Recipe (2024)

FAQs

How do you know when apple crisp is done? ›

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.

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.

How do you keep Apple crisp from getting soggy? You need enough butter in your topping, try both melted or cold cut into the dry ingredients. Also, there needs to be enough texture to keep it from just flattening into the fruit below.

Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says baking apples, like Rome or Cortland, are the best varieties to use for apple crisp, but Empire, Gala, or Braeburn apples are also good in this recipe.

Does Apple Crisp Need to be Refrigerated? Though not required, I recommend that this apple crisp be refrigerated after it bakes and cools. This will keep it fresh longer and prevent it from spoiling.

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.

SweeTango^®:

The SweeTango^® brand apple is another variety known for its perfect sweet to tart ratio and is one of the crunchiest apples you'll ever have! You'll reach for this apple for its juicy crunch and hints of fall spices.

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.

Yes, you can prepare the apples ahead of time and store them before making apple crisp. To prevent the apples from browning, toss them in lemon juice and store them in an airtight container in the refrigerator for up to 24 hours. When you're ready to make the apple crisp, simply proceed with the recipe as directed.

Why is it important to use cold butter when preparing apple crisp? ›

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.

The lemon juice will keep the apples from turning brown. Set your prepared apple crisp aside on the counter until ready to bake. Put the apple crisp in the oven to bake just as you are serving dinner. And by the time dinner is over, this warm syrupy dessert will be 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.

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

Some apples are naturally crisp and firm when bitten into, while others have a softer or mealy texture. For example, varieties like Honeycrisp and Fuji are known for their crispness, while Red Delicious may have a softer texture.

Bake the crumble.

Cover the pan with foil, and bake for 20 minutes, then remove the foil and bake for a further 25 to 30 minutes, until the crumble is golden brown and the filling is bubbling. Leave to stand for 5-10 minutes, then serve warm with custard or ice cream.

If you overcook it, it could curdle, go lumpy or have an 'eggy' flavour. The creme Anglaise will thicken more when it cools. Pour immediately into a jug (or a milk bottle) to stop it from cooking further. Serve the crumble with creme Anglaise, ice cream and or runny cream.

Apples are ready to be picked when they easily detach from the tree. Pulling or twisting your apple off the tree could cause damage, and indicates your apple is not ripe. It's best to leave them for harvesting another day.