To achieve a light, crunchy crisp topping, it’s important to not overwork the oat mixture and keep the butter very cold while cutting it in. Work quickly when cutting the chilled butter cubes into the dry ingredients using a pastry blender or two forks. Keep the topping loose and crumbly, not compacted down. Avoid melting the butter into the flour. Also, when topping the fruit, don’t press down on the crumble – keep it light. Follow these tips and your crisp will have fabulous crispy, crunchy texture.
What can I serve with warm apple crisp?
Warm apple crisp is fantastic served on its own but also pairs wonderfully with ice cream and whipped cream. Vanilla flavors work nicely and bring out the apples’ natural sweetness. For a delicious fall twist, try apple crisp with maple or butter pecan ice cream. The crisp can also be served with caramel sauce or drizzled with a bourbon hard sauce. Topped with vanilla yogurt or custard, it makes a great breakfast treat too!
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 50 minutes
Ingredients:
4 cups sliced apples (about 2 pounds), Granny Smith or Honeycrisp work well (peeled if desired, sliced thinly)
1 cup quick cooking oats
1 cup all purpose flour
1 cup packed brown sugar
1⁄2 teaspoon salt
1⁄2 teaspoon ground cinnamon
1 teaspoon baking powder
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