I developed this recipe as an experiment, motivated by my love for applesauce but my reluctance to devote time to making the crust.
The recipe is simple and quick and makes a delicious and comforting dessert when served warm with ice cream.
Unfortunately, my husband couldn’t bear to dig into the subject before taking photos.
I made this dish yesterday and I absolutely loved it. Although there were many positive comments about the recipe, I, like many people, thought the top part was too long.
Since this wasn’t mentioned in the instructions, I assumed it was intentional.
With four special Granny Smith apples in an 8-inch deep container, me and my family did not like the final product.
Even though there was a lot of apples, the topping wasn’t overpowering but had just enough flavor.
Like everyone else, I love apple pie with toppings.
INGREDIENTS:
Enough peeled and colored apples to cover bottom of 8-inch apple pie
Top:
2 eggs
1 cup sugar (set aside a quarter cup and add a teaspoon of cinnamon)
2 tablespoons melted butter or margarine
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
INSTRUCTIONS:
Mix all the first ingredients except the reserved sugar.
Sprinkle the cinnamon sugar over the apples and pour the rest of the mixture over them.
Bake in a 350 degree oven for 40-45 minutes or until the top is golden brown.
Sure! Here are some variations and tips for making a delicious deep dish apple crisp:
Variations:
Fruit Mixes: Combine apples with other fruits like pears, berries, or peaches for added flavor and texture.
Spices: Add spices like cinnamon, nutmeg, or allspice to the apple filling for extra warmth.
A touch of cardamom can also be interesting.
Toppings: Experiment with the crisp topping by incorporating nuts (e.g., pecans or walnuts), seeds (like chia or flax), or even coconut flakes.
Sweeteners: Substitute brown sugar with maple syrup, honey, or coconut sugar for different sweetness profiles.
Crunch Factor: Try adding oats, granola, or crushed cookies to the topping for extra crunch.
Tips:
Apple Selection: Use a mix of tart and sweet apples for the best flavor balance.
Granny Smith and Honeycrisp are great choices.
Texture: To avoid a soggy bottom, pre-cook the apple filling slightly before adding the topping.
Topping: For a crispier topping, ensure the butter is cold and cut into the flour mixture until it resembles coarse crumbs.
Baking: Bake until the topping is golden brown and the filling is bubbling.
This typically takes about 45-60 minutes.
Resting Time: Let the crisp cool for a bit before serving to allow the juices to thicken.
To store deep dish apple crisp:
Cool Completely: Let the crisp cool to room temperature before storing to prevent condensation and sogginess.
Refrigeration: Cover the dish with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be stored in the refrigerator for up to 4-5 days.
Freezing: For longer storage, you can freeze apple crisp. Cover it tightly with plastic wrap and then with aluminum foil to prevent freezer burn. It can be frozen for up to 3 months.
Reheating: To reheat, bake the crisp in a preheated oven at 350°F (175°C) for about 20-30 minutes if refrigerated, or 45-60 minutes if frozen. You can also reheat individual portions in the microwave.
By following these steps, you can enjoy your deep dish apple crisp for days to come!
Feel free to adjust these tips and variations based on your preferences!
Last step: Don’t forget to share
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.
THANK YOU SO MUCH