The Best Vegan Apple Crisp Recipe - Build Your Bite (2024)

FAQs

Why is my apple crisp not crunchy? ›

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.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

Adding cornstarch and flour to the apple mixture will help bring your crisp's filling together.

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.

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!

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!

In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish. In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling.

Apple Crisp is very much like apple pie in that it doesn't NEED to be refrigerated, but the shelf life will be extended if you do store it in the refrigerator. I recommend storing it on the countertop for up to two days, or up to four days in the refrigerator.

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.

Why did my apple crisp get mushy? ›

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.

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.

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.

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.

Add The Right Thickener

Cooking off the liquid is a great first step, but to achieve a cohesive filling, adding a thickener is key. Sprinkling in some flour is standard in most recipes, but we found that it leaves a starchy taste. Instead, reach for cornstarch or tapioca.

The ingredient list for a crumble or crisp is relatively short, but don't be tempted to leave out the cornstarch. As fruit cooks, it releases its juices, becoming saucy and soupy. This is partially what makes a crisp so delicious—but also what can turn it from a casserole-style dessert into fruit soup.

Don't cut or slice them into very small/fine pieces. Keep them a bit bigger in size, so while baking they get little mushy and remain firm. It is not you, it is the variety of apple. Use Granny Smith Apples, (the green ones).