Apple Crisp

[Bart Sr.]

This is a bearing year for the in-laws apple trees so I am making the pies,turnovers,tarts,applesauce and APPLE CRISP.I love apple crisp but don't make it too often as the "crisp" only lasts a few hours then turns soggy.

So if anyone has a recipe that will stay "crisp" please let me try it!!!!!!

Thanks in advance.

 

[JB]

Re: Apple Crisp

If any of those trees are Stayman Winesap my favorite recipe for them is sliced cold and raw with equal size slice of extra sharp Wisconsin Cheddar.

We cannot get winesaps here in TX, but my Grandma raised them in NJ and a neighbor did in MN. Ohhhhhh! Gooder'n bugs!!

 

[Numlaar]

Re: Apple Crisp

This is a bearing year for the in-laws apple trees so I am making the pies,turnovers,tarts,applesauce and APPLE CRISP.I love apple crisp but don't make it too often as the "crisp" only lasts a few hours then turns soggy.

So if anyone has a recipe that will stay "crisp" please let me try it!!!!!!

Thanks in advance.

Hehe I love the "crisp" part the best too!

I don't care if it gets soggy, it's still Yum Yum!

 

[jonesg]

Re: Apple Crisp

I'm a baker, its a common problem, you can try adding some oats to keep it dry. They act like an astringent.

The problem is the streusel topping is drawing moisture from the apples.

Try this. (sorry I only do commercial recipes, cups are for coffee)

1 lb cake flour
1 lb sugar
14 oz soft butter
rub together to a crumbly texture and chill, crumble over the top and bake, if it still gets soggy add 1/4 cup rolled oats ( not instant oats).

If you are using a different flour than cake flour that is part of the problem too, cake flour is very high in starch, all purpose flour is junk, bakeries don't use it. The starch in the cake flour will help keep it dry for longer periods.

If you cannot find cake flour anywhere just use 75% bread flour and 25% corn starch, sift them together and you have the equivalent of cake flour.

You learn the darndest stuff on iBoats eh?

 

[Thad]

Re: Apple Crisp

MMMM, jones, that sounds good.

I am going to get the ingredients for my daughter. She loves rhubarb crisp.
The only thing I know for sure she uses in her topping is brown sugar, oats, and butter. It stays crisp for about a day...although it rarely lasts longer than half a day.

Seems like the family has esp when she is baking