{"id":731,"date":"2011-09-20T00:58:00","date_gmt":"2011-09-20T04:58:00","guid":{"rendered":"http:\/\/dev6.finelimedesigns.com\/2011\/09\/20\/apple-crisp-or-maybe-its-a-crumble\/"},"modified":"2022-12-14T16:18:23","modified_gmt":"2022-12-14T21:18:23","slug":"apple-crisp-or-maybe-its-a-crumble","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/apple-crisp-or-maybe-its-a-crumble\/","title":{"rendered":"Easy Apple Crisp"},"content":{"rendered":"\n

Make this easy apple crisp with an oat crumble topping<\/strong> that is like a crunchy cookie. It's the perfect fall comfort food any time of year and you can adapt this easy recipe with different flours like buckwheat.<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n

Apple Crisp Versus Crumble<\/h2>\n\n\n\n

I know I'm not alone in the debate of crisp versus crumble. It's confusing! Some people call them apple crisps, others apple crumble. So what is the difference between the two?<\/p>\n\n\n\n

It seems the two names are used interchangeably, yet fruit desserts<\/a> made with an oat crumble topping should technically be called crisps, while the absence of oats makes those desserts a crumble. So if your apple crumble has oats in the topping, technically you should call it apple crisp.<\/p>\n\n\n\n

Remember that apple crisps and crumbles are different than pies: pie has a crust on the bottom, and on top, either a crust or a crumble. On the other hand, crisps and crumbles are made with nothing on the bottom so the fruit filling is placed directly in the baking dish with a single layer of crumble topping baked over it. <\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Best Baking Dish For Crisps and Crumbles<\/h2>\n\n\n\n

With fruit desserts without a bottom crust, you want to be mindful of the material of your bakeware. Avoid reactive materials like aluminum that might break down in the presence of acidic fruit. For this reason, use ceramic dishes or glass dishes to make crisps and crumbles<\/strong>, and save the metal pans for pies<\/strong>.<\/p>\n\n\n\n

Best Apple Variety for Baking<\/h2>\n\n\n\n

The type of apple you use is entirely dependent on the recipe you are baking. For pies, I usually stick to Cortland apples which bake soft but keep their shape, even if the pie is baked for over an hour. On the other hand, if you are making apple sauce, you want to choose a variety of apple that does break down, so McIntosh apples are perfect for apple sauce because they become soft and fall apart the longer they are cooked\/baked.<\/p>\n\n\n\n

\"Assembling<\/figure>\n\n\n\n

Apple crisps and crumbles are VERY forgiving and you could use any variety of apple for the filling. That being said, some varieties are better for baking, while others are known for flavour:<\/p>\n\n\n\n