Best Apple Crisp Recipe with Oatmeal – Oma's Apfel-Crumble * (2024)

FAQs

What's the difference between apple crumble and apple crisp? ›

Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.

Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says baking apples, like Rome or Cortland, are the best varieties to use for apple crisp, but Empire, Gala, or Braeburn apples are also good in this recipe.

In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish. In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling.

Place the flour, demerara sugar and butter into a mixing bowl and rub with your fingertips until it resembles breadcrumbs. Stir in the oats. Scatter onto the apples and then sprinkle the extra sugar on top.

How do you keep Apple crisp from getting soggy? You need enough butter in your topping, try both melted or cold cut into the dry ingredients. Also, there needs to be enough texture to keep it from just flattening into the fruit below.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

Fuji: Fuji is the sweetest apple variety that Stemilt grows. Each crisp bite will remind you of the sweet taste of apple juice due to its naturally high sugar levels! Fuji apples are ideal for fresh applications like snacking, juicing, or freezing.

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.

The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.

What's the difference between a crisp and a crumble? ›

So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

This is known as oxidation and occurs when the cells within the fruit are exposed to air. Lemon juice helps with this, acting to coat the flesh and protecting it. It also adds extra flavour to your apple crumble recipe and offsets the sweetness of the sugar.

There is no difference, crumble and streusel can sometimes be different but in this case they are the same. The streusel or crumble is made from butter, flour, sugar, and vanilla.

When you cook apples, the pectin in them breaks down, making the apples watery. The lower pH value of tart apples reduces the amount of pectin that breaks down, so the apples hold their shape and get less mushy.

Yes, peeling the apples needs to be done before making an apple crisp. Unlike the flesh of the apple, baking the skin won't make it tender and delicious. Sure, it'll be less crisp, but more like soggy fish skin than crisp inviting apple skin. A crisp bake with the skin on the apples would be gross.

So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.