Have you ever heard the saying, “Easy as pie?” What if you want to make something that is easier than pie? Cobblers, crumbles, and crisps are delicious, “I-want-another-helping” desserts, yet they are all easier than pie to prepare.
Cobblers, crumbles, and crisps have many similarities. Each of these desserts showcase seasonal fruit, have a top crust but no bottom, and are baked and served in the same dish or pan. The fruit in each is thickened with flour, cornstarch, or tapioca; and each is topped with ice cream or whipped cream.
They do, however, have some distinct differences. A cobbler is a baked fruit dessert with a biscuit crust. Dollops of biscuit dough are dropped onto the fruit in small rounds. As the cobbler bakes, its top crust resembles a “cobbled” road. A crumble is a fruit dessert with a streusel-like topping. The name crumble is thought to have originated in England. A crisp also has a streusel-like topping, but the ingredients in its topping include oats. The topping of a crumble will not include oats. As a crisp bakes, the oats in the topping “crisp” up.
If you decide to make an apple pie, cobbler, crumble, or crisp, just what variety of apples should you buy? Following my recipe is a list of apples that are good for baking. Granny Smiths are the number one baking apple. My husband loves Honeycrisp apples so that is what I use. Need more information on what to buy at the grocery store, I am pleased to announce that Grocery Shopping Secrets just became an international best seller on Amazon in three categories: Cooking, Food & Wine Reference, Culinary Arts and Techniques, and Low Budget Cooking.
Carol Ann’s Apple Crisp
Serves 6
This dessert is best topped with vanilla ice cream.
For the crisp topping:
½ cup quick cooking oats
½ cup honey sweetened granola
3 tablespoons all-purpose flour
½ cup packed brown sugar
¼ cup butter, slightly softened
Preheat the oven to 375 degrees F. In a medium bowl, combine oats, granola, flour, and brown sugar. Using a fork, cut in butter until the mixture is crumbly.
For the apples:
4 to 4 ½ pounds fresh Honeycrisp apples, peeled, cored , and sliced into wedges, about 6 apples
1 teaspoon orange zest
2 tablespoons freshly squeezed orange juice
1 tablespoon all-purpose flour
½ cup brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ cup pecans, chopped
1 ½ tablespoons butter
In a 9 X 13-inch rectangular baking dish, place apple slices. In a small bowl, combine orange zest and juice, flour, brown sugar, cinnamon, and nutmeg. Sprinkle the flour and spice mixture over apples and toss gently. Scatter the crisp topping over apples and then sprinkle with pecans. Dot with butter and bake for 50 minutes, or until top is golden brown and apples are cooked through. Serve with vanilla ice cream.
All about apples: Did you know there are 2,500 varieties of apples grown in the United States, and more than 7,500 are grown worldwide? Apples can be grouped into four categories based upon their usage: eating (snacks and desserts), cooking (baking), crabapples (jelly), and those used for cider. Following is a list of the best baking apples, some of which are also good for eating out of hand.
Braeburn—This New Zealand apple has a mottled red and yellow skin. It is aromatic, crisp, and juicy and is good for eating or baking.
Fuji—The Fuji apple came to the United States from Japan. It has a tart-edged sweetness, a green to yellow under color blushed with reds and, a firm, crisp texture, with outstanding flavor. The Fuji apple holds its texture well when baked.
Golden Delicious—The Golden Delicious apple, with its sweet, mellow flavor, is a versatile apple. It holds its shape well when baked yet is the perfect eating apple with a tart, crisp, and juicy taste.
Granny Smith—The Granny Smith apple is the number one choice for pies. It is also my favorite apple for snacking and salads. It has a freckled green skin.
Honeycrisp—This apple is crisp and juicy with a balanced sweetness and acidity. It has a light green/yellow skin that is covered with a red-orange blush. The Honeycrisp is delicious to eat but also good for baking.
Jonagold—This juicy, apple has a tangy, sweet flavor and is perfect for eating, cooking, or using in pies. It has a mottled red and yellow skin.
Mutsu (also known as Crispin)—The Mutsu apple has a sweet, honey flavor with sharp, tangy notes. Its skin is yellow green with brown tones near the stem. It is good for eating but is considered a superior baking apple.
Pink Lady (also called Cripps Pink)—The skin of this apple has a pink blush overlayed on greenish-yellow undertones. Its flesh is firm and crisp with a tangy, sweet flavor. Pink Lady apples are good for baking as well as eating.
Rome Beauty—This apple was discovered in Rome, Ohio (not Italy), in 1816. The Rome Beauty is a nearly solid red apple with firm flesh and a tough, smooth skin. It is best suited for baking as it keeps its shape along with its sweet flavor.
Winesap—The Winesap apple has a deep red skin, against a slightly yellow background, and is somewhat oblong in shape. It is used for both eating and cooking, as it has a firm, crisp flesh and a sweet aromatic flavor. The Winesap is also used in making cider.
Tips on selecting apples: When buying apples, press the skin gently. Apples should feel firm to the touch. Avoid apples that are soft or mushy or indent easily when their skin is pressed. Never buy apples with dull skin, bruises, or punctures. Apples should have a smooth, clean, shiny skin and possess a color that is consistent with their variety. Color is the best indicator of taste. Overripe apples will be soft and lack a firm crunch.
Tips on storing apples: Apples can be stored safely in the refrigerator for up to 2 weeks. Apples left at room temperature for more than 48 hours will turn soft.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2024 All Rights Reserved Carol Ann Kates
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