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

FAQs

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

How do you keep Apple crisp from getting soggy? You need enough butter in your topping, try both melted or cold cut into the dry ingredients. Also, there needs to be enough texture to keep it from just flattening into the fruit below.

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.

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.

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.

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.

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!

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.

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.

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.

What is the secret to good crumble? ›

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.

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.

While there is an extremely wide variety of apples, all with varying flavors, the sweetest-tasting apple is fuji, followed by gala, honeycrisp, and Red Delicious apples. These apples are great for snacking and eating as is. Granny Smith, McIntosh, and Pink Lady fall on the tart end of the spectrum.

Some apples are naturally crisp and firm when bitten into, while others have a softer or mealy texture. For example, varieties like Honeycrisp and Fuji are known for their crispness, while Red Delicious may have a softer texture.

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!

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.

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.