Pro Tips: Harvest Apple Crisps
September’s Recipe of the Month is all about getting everyone in the mood for fall baking. But you don’t have to be a baking pro to serve this dessert at your next get-together. Chef Kris has you covered with tips and tricks for getting this ooey, gooey apple crisp on the table without breaking a sweat.
Tip 1: Bake it easy
Bake your apple crisps in cookware that rests on a sheet pan. Really, we love this tip for any recipe that might get bubbly in the oven, including pies, cobblers, and casseroles. The pan will catch anything that bubbles over during the baking process and keep your oven tidy. When it’s time to get them in and out of the oven, you can pop them in and out all at once. Plus, it makes it easy to rotate cookware for even baking.
Tip 2: Squeeze the day
After you slice your apples, toss them in a tablespoon of lemon juice to prevent oxidation and add tartness to your filling. This provides an extra barrier between the apples and the air, which keeps them from browning while you prep. Don’t have lemon juice on hand? You can swap it out with orange juice!
Tip 3: Stay cool
When you combine the oats and butter to make the topping, work quickly and keep the butter as cold as possible. As you mix the crisp ingredients together, the butter will help the flour, oats, brown sugar, and cinnamon form into small crumbles. This creates pockets of butter that melt more slowly in the oven over the apple filling.
Tip 4: Sweeten things up
Our favorite trick for making an awesome fruit crisp? Coat the bottom of your pan with brown sugar and butter. The mixture adds sweetness to the dish and develops a caramel-y consistency as the crisp bakes. If you don’t want your crisp to be so sweet, simply skip the brown sugar!
Tip 5: No minis, no problem
Don’t have mini servers? You can bake this apple crisp recipe in a 10.25 cast iron skillet! Before adding the filling and topping, coat the bottom of your preheated pan with ¼ cup brown sugar and a tablespoon of butter. Then bake for 40-45 minutes! And of course, serve with a big scoop of your favorite vanilla ice cream—you’re the boss here!
