Apple Crisp Bars Recipe (2024)

FAQs

How do you keep apples from getting mushy in apple crisp? ›

The choice of apple you use in the crisp can affect how watery it may turn out. Choose a baking apple like Granny Smith or pippin, not Red Delicious. Also, make sure you use a thickener like flour or corn starch.

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.

Lemon juice and vanilla extract – both of these are for complexity of flavor in your apple filling. You could leave them out if you don't have them, but they make a noticeable difference in the final product. Cornstarch or arrowroot starch – this is how we get a thick and not watery apple crisp!

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.

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.

How can I make my apple crisp crispy? If your butter to flour to sugar ratio is off, it will result in a less crispy topping. You want to be careful not to add too much flour or too little. Also, we love adding old fashioned rolled oats to our crumble because it really gives it a nice crunch.

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

According to this equivalent list, 10 cups of sliced apples requires 10 medium apples. To be on the safe side, buy one additional apple. You don't want to run short—after all, it's always better to have too many ingredients than too few!

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.

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!

How do I 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.

Does apple crisp need to be refrigerated after baking? While some sources suggest that fruits pies and crisps can be stored at room temperature for up to 2 days, I highly recommend refrigerating it to be on the safe side. Can you reheat apple crisp? Yes!

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.

A buckle is a funny name for an old fashioned fruit studded coffee cake. Like many other desserts in the extended cobbler family buckles take their name from their appearance—grunts grunt as they cook, slumps slump when served, buckles—you guessed it—buckle.

Gently precook the apples, which drains them of liquid and shrinks their bulk. They'll shrink no more once they're added to the pie, which means there'll be no gap between the filling and the top crust. But don't toss out that liquid!

Pay close attention to the apples you're choosing for your pie, as overripe fruits will cause your filling to turn mushy. Choose firm apples for baked pies to achieve the sweet yet tart flavor. Reserve those overripe apples for chilled pies or applesauce instead.

Perfect Pie Tip #6: Choose Tart Apples

When apples are cooked, this pectin breaks down, and the apples turn mushy. However, there are ways to control this pectin breakdown, helping you to ensure that your apple slices are tender, but still hold their shape in the pie.

Add a little extra fresh lemon juice to help prevent the apples from turning super brown. Prepare the entire apple crisp, cover well, and refrigerate the night before baking. Don't wait any longer than overnight before baking, to prevent the apples from browning too much or drying out/spoiling.