![]() This is what fall weekend are all about! Walks through the autumn trees where you’re all bundled up cozy, warm apple cider and hot cocoa, pumpkin patch shopping and carving, and this easy apple crisp. Plus, I love that they are faster than pies and you don’t have to wait 2 hours for pie crust to chill, then 2 hours for the pie to cool. It will be okay for a couple of days, but the topping does start to soften up so I like it best fresh.Ĭrisps and crumbles are one of my favorite desserts because I love fruit and I’m head over heels crazy for a good sweet, crisp topping. Ingredients 1 tablespoon plus 4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2-inch pieces 1/2 cup all-purpose flour 1/4 cup light brown sugar 1. Serve this homemade apple crisp freshly baked and warm.If you only have salted butter on hand, reduce the salt in the topping to 1/8 tsp and omit the salt in the filling.Stick with granny smith apples for consistent results.No one wants a crunchy apple in their apple crisp. Be sure to slice your apples thinly so they become fully tender.Then for an added bonus if you have time make some homemade salted caramel sauce. The best way to serve this always with vanilla ice cream. Your apples should also be room temperature (this ensures that they bake evenly in the oven). Other apples would work, like braeburn or golden delicious, but sugar amounts and bake times might need to be adjusted. I prefer using a sturdy cooking apple that’s slightly tart, like Granny Smiths. What Are the Best Apples for Apple Crisp? ![]()
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