Apple Crisp/Crumble?!
If I made it today will it still be crunchy tomorrow for Easter, and can I re-heat it in the oven to make it crunchy again before serving?
Do you have a good old family recipe?
Thank you for answering!
Happy Easter
Rita
Answers: Apple Crisp?Crumble what is the difference if any?
If I made it today will it still be crunchy tomorrow for Easter, and can I re-heat it in the oven to make it crunchy again before serving?
Do you have a good old family recipe?
Thank you for answering!
Happy Easter
Rita
Apple Crisp Recipe
Ingredients
4 cups apples, sliced
1 Tablespoon lemon juice
1/3 cup flour
1/2 cup brown sugar
1 cup oatmeal
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup melted margarine or butter
Put apples in shallow 8-inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375 degrees for 30 minutes.
Should be fine to make ahead, just warm it before you eat it or have it chilled.
Yes, I would make it today and it may even taste better tomorow for easter! I'm sorry no recipes available at this time but I hoped I answered your questions complete enough.
There's no difference.
Yes you can make today and reheat, no problem!
Just google for a recipe, they're all pretty much the same. Good luck!
Been there done that has the best recipe, but you do need to wait till just before you go to make it. Re-heating turns the crunch into chewy.
Easy APPLE CRISP
2 cans apple pie filling
2 pkgs. white or yellow cake mix
2 sticks melted butter
1 c. pecans
ice cream or whipped cream for topping
Spread pie filling on bottom of lightly sprayed 9x13" pan. Combine dry cake mixes and melted butter and nuts. Sprinkle over pie filling. Bke at 350 for 40-50 or until lightly browned. Top with ice cream or whipped cream...
Yes, it should be fine reheated the next day...
Apple Crisp
This cinnamon-scented crisp is best served still warm from the oven, topped with a scoop of vanilla ice cream. The secret to a crunchy, chunky topping is working the oat mixture into large clumps with your hands -- this helps the topping hold together atop the apples while toasting to a golden brown..
Ingredients
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Directions
1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
2. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Can be reheated!