Best Gluten Free 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.

Adding cornstarch and flour to the apple mixture will help bring your crisp's filling together. You want to make sure you have a nice balance of the sweet and tart in your dessert.

Lemon juice keeps the flesh of your apples from turning brown before you bake them, making for a more appealing presentation. This way you can prepare your apple crisp with oatmeal before you start dinner, then set it on the counter until you're ready to bake.

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.

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^®:

The SweeTango^® brand apple is another variety known for its perfect sweet to tart ratio and is one of the crunchiest apples you'll ever have! You'll reach for this apple for its juicy crunch and hints of fall spices.

You can add cornstarch or flour. I do this when making an apple pie and the filling is not watery.

Cornstarch- I used cornstarch to help bind the apples. You could also substitute with all-purpose flour, but I prefer the texture with cornstarch. Cinnamon- I added a little bit of cinnamon because it pairs so nicely with the apples. Nutmeg- The nutmeg is optional, but gives this apple crisp a nice touch and spice.

Use cold, cubed butter.

Making the crumble with room temperature or melted butter will cause the topping to spread as it bakes, rather than creating a landscape of craggy, crunchy sweet pieces. Using cold butter will help all the crumble ingredients bind together before baking and then saturate them evenly in the oven.

Vinegar. Vinegar is an excellent substitute for lemon juice in cooking or baking when only a small amount is needed. Much like lemon juice, it's tart and acidic. In these recipes, it can be used as a one-to-one replacement (6).

What's the difference between apple crumble and 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.

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

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

The cooking time and spices cooking down into the apples, caused the dark color and mush. I have made pies professionally, and Granny Smith does often get mushy. Their tart flavor profile still makes them desirable in pie. 400' for 50 min to 1hr should do it!

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.

Why are some apples mealy while others are crisp? A. “When apples are mealy, the cells split apart from each other when you bite into the fruit, whereas with crisp fruits the cells rupture and release juice,” said Susan Brown, an expert in apple breeding at Cornell University who has helped develop several varieties.

1 Answer. It's just how long you dry them. Thin apple slices work best for crunchy chips and then just dry them till they're crunchy - sometimes as much as 18-20 hours. Soft, chewy dehydrated apples just go for a shorter time.