Nothing asserts fall quite like apple crisp, the warm cinnamon scent and sweet apples as much part of autumn for many of us as red leaves and cold weather.  Or, presumably, it reminds you of high school cafeterias, where a really sad and soggy version of apple crisp is a common staple of lunchtime. 

Apple crisp, or apple crumble if you’re from the United Kingdom, appears like the type of old time dish that has been handed down for generations.  You can pretty simply imagine the travellers eating it at the very first Thanksgiving.  Regardless of this antique feel, apple crisp has an amazingly brief account. 

Apple crisp doesn’t make an appearance in cooking books till 1924, so its creation probably only goes back a few decades before.  This is a record of a little more than a century, making it a fairly recent addition to the North American menu.  The dish became rapidly and immensely well-liked by one or two years of appearing in cookery books, as papers and word of mouth spread the apple crisp recipe. 

The advantage of apple crisp is that it’s significantly simpler to make than apple pie, another fall fave.  Rather than needing to be ready to create a crust for a pie and then get it baked right an incredibly tricky task, apple crisp simply needs that you be ready to layer the ingredients in an acceptable pan. 

At its most simple, apple crisp is simply a dessert composed from baked apple covered by a crisp crust.  Sometimes, the crust is also covered in brown sugar and cinnamon to add an extra level of sweetness to the top, in addition to the brown sugar that’s to be expected with the baked apples. 

more specifically, you are going to find cooked apples, butter, sugar, flour, cinnamon, and often oats, brown sugar, ginger, and / or nutmeg.  There are about as many different recipes for apple crisp as there are individuals that eat it, and even vet bakers rarely make it the exact same way twice. 

There are heaps of variants possible , from the choice of sugars to using oats to including other fruits.  Peaches are a reasonably common addition to apple crisp, and it is not at all unusual to find stuff like raspberry or blueberry crisp on the menu. 

Rhubarb is a popular ingredient, as it gives a tart taste that contrasts with the sweetness of the pie.  For the same reason, you want to consider your choice of apples, the most basic ingredient in the dish, when you decide to make your apple crisp. 

An apple, of course, is not just an apple.  They come in lots of varieties, with a huge range of sizes, tastes and textures.  Apples can range between reasonably sour to very sweet, and ensuring to get the right sweetness is essential so that you’ll know how much sugar to use. 

similarly, apples can have a selection of textures, from crisp to virtually floury, and it’s urgent to understand the texture of your apples before baked them so that you get an apple crisp that basically tastes good and has an agreeable mouth feel.

Try my favorite Apple Crisp recipe: Click Here

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