There is nothing quite like smelling the aroma of apple crisp on a cold winter day. It is one of the smells most of us would use when asked to describe how does home smell like. Nowadays when we have hundreds of culinary shows airing on TV, we see a lot of experimenting in cooking, and there is nothing wrong with that.
However, sometimes it is nice to return to the culinary basics and prepare food the way our mothers and grandmothers did it. This especially goes for the apple crisp, a recipe that is so rooted in our tradition that would be a shame to change it. In this article, we’ll teach you, not only how to prepare the apple crisp, but also some other valuable knowledge and tricks, so stick around for your back to the basics lesson.
How To Choose The Best Apples For Apple Crisp?
The most important secret of delicious apple crisp is the type of the apples used for baking, because not every apple is created equal.
Here are a few apple types that balance the ideal sweet-tart flavor and hold up under heat:
● Granny Smith: This is the go-to baking choice when it comes to apple, and you can never go wrong with it.
● Mutsu: These apples are firm-fleshed and perfect for recipes that require gentle cooking.
● Jonagold: This type holds up well in the oven and has a honeyed sweetness.
● Braeburn: This is a crisp apple with a concentrated taste, and it remains very juicy when baked.
● Honeycrisp: These apples have a crisp texture, and they hold firm while baking.
● Pink Lady: This type is balanced between tannic, sweet and tart notes. It retains its shapes and firmness at high temperatures.
If you have two or more types of apples on hand, you can mix them together.
More On Apples
Since apples are the most important ingredients of this recipe, choosing the right type isn’t the only thing you need to do to make this dish perfect. It is essential to peel and dice the apples properly before you start venturing into a crisp. That’s why you need to be sure that you have a sharp knife and a great peeler.
All the chunks of apple should be sliced equally so that they cook at the same rate. To be sure that the sizes of all the apple slices are consistent, you can cut each apple into quarters first and then cut each quarter into four pieces.
However, if you are using different types of apples and if some of them handle heat better than others, you can slice them differently (the ones that handle heat better can be smaller).
If you are worried about your apples being overripe, you shouldn’t. Making an apple crisp is a great way to use the apples you’ve been storing for too long. It is definitely better and tastier than throwing them away.
Getting The Best Cinnamon
Having proper and tasty cinnamon isn’t a luxury. It is only a matter of your ability to recognize the quality of the cinnamon. This depends on its freshness and the way it is processed. Most powder cinnamons are produced with an industrial grinding process.
This process dilutes the value of the nutrients in the plant. Some manufacturers even add flour to prevent caking. Also, the cinnamon powder that is stored for a long period can lose its nutritional value.
All of this affects the taste and the aftertaste of the cinnamon and therefore can improve or compromise your apple crisp, depending on how well you choose the cinnamon powder.
While you can do your best to find a trustworthy cinnamon producer, the only sure way to have a nutrition-packed and delicious cinnamon powder is to grind it yourself in your own kitchen. This way, the powder will retain its nutrients and oils, as well as its depth of flavor.
About The Other Ingredients
So, what else goes into the famous apple crisp? Well, it depends on the recipe, but most traditional instructions say that you should use brown sugar, oats, all-purpose flour and butter.
Brown sugar gives much better results than other granulated sugars because it provides rich texture and smell. Oats are there to provide crispiness (you can do it the old way, and use rolled oats or use quick-cooking oats) and butter binds all the ingredients together, enabling consistency of the dish and even baking.
Mom’s Apple Crisp Recipe
Now that you have all the ingredients prepared, you can move on to make this simple, tasty and nostalgia-inducing meal. Here’s your guide.
● 6 medium-sized apples
● 1 teaspoon cinnamon
● ¾ cup all-purpose flour
● ¾ cup brown sugar
● ½ cup softened butter
● ½ cup oats.
1. Peel, core and cut the apples into equal slices.
2. Preheat the oven to 375 degrees Fahrenheit.
3. In a medium mixing bowl combine flour, oats, butter, brown sugar and cinnamon. Mix everything well with your hands.
4. Lay out the apples in a big casserole dish and sprinkle the mixture evenly over them.
5. Bake between thirty and forty minutes uncovered. The apples should be soft but not squishy.
6. Remove from the oven and leave to stand at least ten minutes before serving (if you can help yourself).
7. Also, you can put the apple crisp in the fridge and serve it cold later in the day or the next day.
8. The apple crisp can be reheated in the oven at 375 degrees Fahrenheit for about twenty minutes. If you are reheating them, you should cover the casserole dish.
Ideas For Serving Apple Crisp
Apple crisp is a delicious dessert that can be served in many different ways. You can add your own twist to it and serve it in an ice cream bowl. Serve it with a cup of warm apple-cinnamon tea or with hot chocolate. To make the combination a match-made in heaven you can add some cinnamon to the hot chocolate. However, the best way to serve apple crisp is with a scoop of vanilla ice cream on top of it. If you are not a fan of vanilla, you can try with different flavors.
It is great to experiment with new recipes, but sometimes it is quite rewarding to return to simple old ways that remind us of the warmth of the home. This recipe will take you right back to your childhood and give you something to share with the next generation. So, go on, dare to try it.