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.

Cornstarch or arrowroot starch – this is how we get a thick and not watery apple crisp!

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.

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.

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.

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.

“I have used tapioca flour in place of cornstarch for crisps, pie fillings, and cobblers,” Guas says. “The rough substitution is 2 tablespoons of tapioca flour for 1 tablespoon cornstarch.” Another significant benefit of tapioca is that it freezes well, keeping your baked goods the perfect consistency.

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.

FAQ for Apple Crumble

Just watch how it comes out though - if it seems super dry and isn't holding together when you squeeze it, you can add in a little more butter.

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!

Can you prep apple crisp the night before? ›

You can make this the evening before or the morning of the day you plan to serve it. Take it through step 4 and then cover the apples and streusel topping with plastic wrap and keep in the fridge until ready to bake. Then just remove the plastic wrap and bake.

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.

It is believed that "brown" wasn't referring to the dish, but to the cook herself, who may have been of mixed racial background. During colonial times it was common to name desserts after people, and there is further speculation that this Betty might have been a slave.

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!

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.

Simple. 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.

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.

You don't want them to be as firm as they are raw, but to have some texture rather than becoming mush. There are two essential factors, the type of apple you choose and the cooking method. Some varieties of apple turn to mush when cooked. Macintoshes and Red Delicious are among these.