Apple Crisp

Discussion in 'Food & Cooking' started by teresa, Jan 25, 2013.

  1. teresa

    teresa

    Messages:
    97
    Likes Received:
    10
    Exp:
    Cook At Home
    Just curious.  I have always made my applecrisp the way my gran did.  Today a friend of mine asked me if I had ever tried precooking my apples in a cornstarch mixture.  She said it made for a more stable flavorfull applecrisp.  She has not had mine.  So what do you think?  Does the cornstarch recipe make a thicker solid crisp?
     
  2. siduri

    siduri

    Messages:
    3,599
    Likes Received:
    46
    Exp:
    At home cook
    I 've never tried that, and it seems like one extra step in what is a very simple recipe which i make when i want something apple-pie-y but don't want to take a lot of time making crust, etc.  So it would never occur to me to complicate it with an extra step, an extra pot to clean, etc. 

    I would expect that you'd get an apple crisp that's softer and with less character.  (I like to feel the individual apple slices, cooked but not mushy)
     
  3. ed buchanan

    ed buchanan

    Messages:
    3,355
    Likes Received:
    44
    Exp:
    Culinary Instructor
    What she is doing is making an apple pie filling (like the canned ones)  It works.  I use brownsugar ,oatmeal., Granola , spices and butter on top of mine   360 oven till golden brown
     
  4. teresa

    teresa

    Messages:
    97
    Likes Received:
    10
    Exp:
    Cook At Home
    Exactly what I thought, but she said the apples stay more stable and do not get watery  the next day.  I hate mushy applecrisp and would always choose it over applepie
     
  5. brianshaw

    brianshaw

    Messages:
    3,230
    Likes Received:
    388
    Exp:
    Former Chef
    What Ed Buchanan wrote is what I was about to say.  So let me summarize: Don't second-guess Gran... she knows what she is/was doing.  My apple crisp recipe is from my Grammy... and it has never been improved upon no matter how many time I tried.
     
  6. brianshaw

    brianshaw

    Messages:
    3,230
    Likes Received:
    388
    Exp:
    Former Chef
    p.s.  My Grammies recipe is exactly as Ed Buchanan described (except for the ovn temp... we use 350 degF), but he is not my grandmother!
     
    Last edited: Jan 25, 2013
  7. teresa

    teresa

    Messages:
    97
    Likes Received:
    10
    Exp:
    Cook At Home
    My gran used 8c apples seasoned with 1/4 c sugar, 2T flour, lemon juice, cinnamon, vanilla,  and salt.  The topping is oats, b sugar, flour, butter, baking soda and baking powder with optional nuts.
     
  8. maryb

    maryb

    Messages:
    2,533
    Likes Received:
    194
    Exp:
    Semi pro/retired now
    When I make it from my home canned apples I drain them first and thicken the juice, add back the apples then top and bake.
     
  9. willtherebefood

    willtherebefood

    Messages:
    27
    Likes Received:
    11
    Exp:
    Home Cook
    I have heard of precooking pie filling but not precooking crisp filling. I thought the reason for precooking the pie filling was to evaporate moisture from the fruit so the bottom pie crust does not get soggy. But soggy crust would not be a problem with a crisp. If you pick a good cooking apple that holds it shape through baking the apples should not get mushy.
     
  10. ed buchanan

    ed buchanan

    Messages:
    3,355
    Likes Received:
    44
    Exp:
    Culinary Instructor
    Realy has nothing to do with soggy crust, cooked or raw it could get soggy. Has to do with when cut all of filling run out and also even blending of all flavors of things you added. Want to stop crust from being soggy? spray raw crust with egg whiteand bake a few minutes then fill.