This Apple Crisp Will Surprise You! скачать в хорошем качестве

This Apple Crisp Will Surprise You!

Apple Crisp Here’s Why You’ll Love This Apple Crisp Recipe Easier Than Pie: It’s easy to adore apple pie, but there’s no doubt that homemade pie is a labor of love. In this fruit crisp, we’re swapping pie crust for oat streusel topping. Skip all the pie dough chilling and leave your rolling pin in the cabinet. Basic Ingredients: Crisps are pretty unfussy and there’s no strange ingredients required. Most of the ingredients you need are repeated in both layers, too. No Eggs: Many bakers have been asking for egg-free baking recipes like this. Short Cooling Time: Sometimes we need a crowd-pleasing dessert that’s a little quicker, but just as seasonal and impressive as pie. Today’s crisp joins 30+ others in my collection of Quick Dessert Recipes—ready in 1 hour or less! And It’s Delicious: What’s better than warm cinnamon apples and chewy-crisp oat topping? This is a cold weather must. And above all else—if you have little ones, this dessert is convenient and manageable. You don’t have to wait for anything to come to room temperature, chill, or cool down. Kids have a ball spreading the apples into the dish and sprinkling the oat crumble on top. (And in the summer, have the young bakers help make a peach crisp!) Can I Make Apple Crisp Without Oats? Yes, absolutely. To make apple crisp without oats, use the topping from apple crumble pie, only slightly increased. Use 3/4 cup (150g) brown sugar, 1 teaspoon ground cinnamon, 1 cup (125g) all-purpose flour, and 1/2 cup (115g) unsalted butter, melted and slightly cooled. Mix the brown sugar, cinnamon, and flour together. Using a fork, stir in the cooled melted butter until the mixture is thick and crumbly. Don’t over-mix—it will become a paste if you over-mix. Use the same oven temperature and bake time as below. I prefer melted butter to keep the crumble topping on the softer side. If you want a crispy crumble topping, use COLD butter and cut it into the mixture just as you do in the recipe below. Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour, 5 minutes Yield: serves 8-10 Apple Crisp Description This classic apple crisp combines warm gooey cinnamon apples with a buttery brown sugar oat topping. See recipe notes for make ahead & freezing instructions. Ingredients Filling 8 medium peeled apples, cut into 1-inch chunks that are 1/4 – 1/2 inch thick (about 10 cups, or 1200g, chunks) 1/2 cup (100g) packed light or dark brown sugar 1/4 cup (31g) all-purpose flour (spooned & leveled) 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt Topping 3/4 cup (94g) all-purpose flour (spooned & leveled) 3/4 cup (150g) packed light or dark brown sugar 1 teaspoon ground cinnamon 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed 1 cup (85g) old-fashioned whole rolled oats optional: salted caramel and vanilla ice cream for serving Cook Mode Prevent your screen from going dark Instructions: Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan. Any 3.5-4-quart baking dish works. Mix all of the filling ingredients together in a large bowl, then spread into the baking pan. Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling. Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold; plain or with salted caramel and/or vanilla ice cream. Cover leftovers and store in the refrigerator for up to 5 days. Notes Make Ahead & Freezing Instructions: Baked and cooled crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then bake (covered) in a 350°F (177°C) oven for 30 minutes or until heated through. You can prepare the crisp through step 3, then cover and refrigerate for up to 1 day before baking. You can also freeze the unbaked crisp for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4. Bake time will be a little longer since the crisp will be cold. Special Tools (affiliate links): 9×13-inch Baking Pan | Vegetable Peeler | Glass Mixing Bowl | Whisk | Pastry Cutter | Cooling Rack Nuts: Feel free to add 1 cup of chopped pecans or walnuts to the crisp topping. Stir into the mixture when you add the oats. #AppleCrisp #FallDessert #EasyBaking #HomemadeDessert #AppleRecipe #ComfortFood #DessertRecipe #BakingMadeEasy #AutumnBaking #SweetTreats