Do I need to peel the apples for apple crisp?

Peeling is strongly recommended. Skins toughen during the 45 minute bake and curl into papery ribbons that interrupt the soft filling. A peeled crisp eats like a composed dessert, and the lemon juice in the bowl keeps the slices from browning while you work.

What is the difference between apple crisp, crumble and cobbler?

It is all in the topping. A crisp contains oats, which bake into a crunchy, clumpy layer. A crumble is the same idea without oats, more like streusel. A cobbler is topped with biscuit or batter dough, so it eats soft and cakey instead of crunchy.

Can I use quick oats instead of old-fashioned oats in the topping?

You can, but the topping will suffer. Quick oats absorb the melted butter fast and bake up soft and pasty instead of nubby. Old-fashioned rolled oats keep their shape through the bake, which is exactly what gives this topping its clumps and crunch.

Why is my apple crisp filling runny?

Usually it was sliced before the 20 minute rest finished, so the cornstarch gel had not set, or the apples were extra juicy. Next time, bake until the filling bubbles at the center of the dish and add one tablespoon of cornstarch for every cup of juice you expect from very juicy fruit.

Can I freeze apple crisp before baking it?

Yes, and it is the best way to freeze it. Assemble the filling and topping in a freezer safe dish, wrap twice and freeze for up to 3 months. Bake from frozen at 375 degrees F for 55 to 65 minutes, tenting with foil if the topping browns before the center bubbles.

Apple Crisp With A Clumpy Oat Topping, Never Soggy

Ingredients

Scale

1 3/4 pounds Granny Smith apples, peeled and sliced 1/4 inch thick
1 3/4 pounds Honeycrisp apples, peeled and sliced 1/4 inch thick
1 tablespoon lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 1/4 cups old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
10 tablespoons unsalted butter, melted, plus more for the dish

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Instructions

Heat the oven to 375 degrees F. Butter a 9 by 13 inch baking dish and set it on a rimmed baking sheet.
Toss the apple slices with the lemon juice in a large bowl as you slice.
Stir the granulated sugar, cornstarch, cinnamon, nutmeg, vanilla and salt over the apples, toss until evenly coated, and rest for 10 minutes.
In a second bowl, stir the oats, flour, both sugars, cinnamon and salt. Pour in the melted butter and toss with a fork until clumps form.
Pinch a handful of the topping to form a few large clusters, then refrigerate the bowl for 10 minutes.
Turn the apples and their juices into the dish and level them. Scatter the chilled topping over the fruit, keeping the clumps intact.
Bake for 40 to 45 minutes, until the topping is deep golden and the filling bubbles thickly at the center.
Rest for at least 20 minutes before serving warm, with vanilla ice cream or whipped cream.

Notes

Nutrition is an estimate based on the ingredients and cooking methods used.

Author: Chef Jordan
Prep Time: 25 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: about 1 cup
Calories: 385
Sugar: 42
Sodium: 185
Fat: 15
Saturated Fat: 9
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 62
Fiber: 5
Protein: 3
Cholesterol: 38