As orchardists, we have had many people excited to share their favorite recipes for apples and pears. These include the perfect pie crust, whether double crust or crumb topping is correct, and of course which apple is the only apple to be used in pies and crisps.
We're not here to challenge any of the above. We are convinced there is an apple out there for everyone!
What we did want to share is a different topping for that favorite apple in your crisp. In fact, we're so easy going around here we hope you'll feel free to use whatever kind of fruit you like in your crisp. This topping goes with anything.
And with a little cinnamon sprinkled on top before baking, it tastes just like a snickerdoodle cookie! Can we say "Two desserts in one!"? Yes. We. Can.
Let the crisp cool completely before covering, and it will travel well to a friend's house and still be crispy.
I've offered a few substitutions that I've had success with should you need them.
Apple Crisp ( or Pear or Berry.....)
Pre-heat oven to 375 degrees. Prepare the fruit of your choice as you normally would for a crisp or pie. Place into an 8"x8" baking dish.
Topping:
1 cup all-purpose flour
(I've successfully substitued with King Arthur's Gluten Free Measure for Measure Flour.)
3/4 cup sugar
(I've successfully cut this to 1/2 cup of sugar.)
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup (1 stick) butter
(I've succesfully cut this to 1/3 cup of butter.)
Mix the dry ingredients together. Drop in the egg whole (not beaten). Use a large fork or pastry cutter to mix the egg into the dry ingredients. It will become a crumble mixture.
Put evenly over the top of the fruit.
Melt the butter and pour over the top of the crumble mixture. I use a spoon to get even coverage, especially when cutting the amount of butter. Sprinkle with cinnamon.
Bake at 375 degrees for 35-45 minutes, until lightly brown on top.
Enjoy!!!
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