Dutch Oven Apple Crisp Recipe (2024)

FAQs

How do you know when apple crisp is done? ›

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.

Why is Apple Crisp not crispy? Don't forget to evenly distribute the butter with the topping. That melted butter helps crisp everything up on top for the perfect texture and flavor!

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. Taste your apples for sweetness before adding sugar to your filling.

You don't want to overcook your apples at this point. They're going into the oven after all. And it's way more satisfying to eat when they're not completely soft, but still have a little bite.

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

Softer apples like Red Delicious, Golden Delicious, or Macintosh break down too much in the heat of the oven, basically turning into applesauce. So avoid those, and opt for a variety that's firm and crisp like Granny Smith, Fuji, Gala, or Honeycrisp. They'll turn velvety soft while still retaining their shape.

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!

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.

Flour- Flour helps to create the perfect topping and bind it all together. I used all-purpose. You can definitely substitute with gluten-free flour but I'm not sure how oat flour, coconut flour or almond flour would work. Butter- The butter gives the best flavor and texture and holds together the dry ingredients.

Should you refrigerate apple crisp after you make it? ›

Once the crisp has cooled, cover the dish with plastic wrap and refrigerate for up to three days. If there is only a small amount of crisp left, transfer it to a small airtight container. Enjoy the leftovers reheated in a 350 degree Fahrenheit oven, the heat will crisp up the topping nicely.

I prefer slicing the apples the day I plan to bake the crisp as they start to oxidize once they're sliced and turn brown in color. 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.

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.

Not adding a thickener

Fruit is naturally watery, and when it bakes, that liquid cooks out and mixes with your sugar and spices to create a delicious sauce. However, you don't want your apple crisp weeping everywhere. Just toss in a little cornstarch or tapioca starch with your fruit before baking.

Bake the crumble.

Cover the pan with foil, and bake for 20 minutes, then remove the foil and bake for a further 25 to 30 minutes, until the crumble is golden brown and the filling is bubbling. Leave to stand for 5-10 minutes, then serve warm with custard or ice cream.

Bake at 375°F (190°C) for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan.