Recipe by Sarah Patterson Scott
You're crisping all wrong!Somehow, most of the over-abundance of apples each fall finds its way in a shallow baking dish with a crispy crumb topping. When it comes to apple crisp, some prefer the nuts and oats while others prefer their traditional crumb topping. But even for the most apple-crazed baker, the seemingly simple apple crisp can stump.
Senior food editor Dawn Perry dishes on the top tips for avoiding mushy, too-crunchy crisp and shares the secrets for this cozy fall favorite. And whatever you do, don't forget the ice cream.
1. MYTH: Any Type of Apple Will Work
It's always best to use a mix of apples: our test kitchen recommends using a mix of tart and sweet apples. Some blends we recommend: Pink Lady with Granny Smith; Braeburn with Golden Delicious.
2. MYTH: Skin Doesn't Make a Difference
Apples should always be peeled and cored. Don't skip this step: Leaving the skins on the apples only messes with your crisp's consistency and texture.