Preparing apple crisp for healthy dessert is almost always a part of the many preparations during family occasions or social gatherings. More often than not, one of the easy desserts choices that can be found in North American and European dining and serving tables. This is an all-time American favorite and if there are norms in dessert, one of them is to have apple crisp as one of the selections. Because it is part of usual gatherings, it is important to choose the best types of apples to make sure that the satisfaction of your guests are at maximum level. Just as you are very meticulous about the serving of the main dishes, you should also be very detailed and careful in choosing the kind of apples in the preparation of your apple crisp dessert.
Do not settle for the cheaper type of apples for your healthy recipes. If you do so, you will end up with mediocre result and you should not expect the full appreciation and satisfaction of those who tried your dessert. Apple crisp recipes will never produce the best result if you choose so-so apples. Make sure that you are choosing the best kind to produce the best and most excellent apple crisp. If it’s of high quality, people will always look forward to making their meal complete with your high quality dessert. With good quality apples, you can try the different variations of apple crisp and always have your guests anticipate surprises each time you host a party or a family gathering.
1/2 cup granulated sugar, 1/8 cup dark brown sugar, pinch cinnamon, 1 1/8 cup all purpose flour, 6 Tbsp cold butter, cut into sixths, store bought pie crust, frozen, apple pie filling that will fill a 9 inch pie tie
Crumb Topping: 1/3 cup pecans, 1/4 cup corn meal, 1/2 cup rolled oats
Lay the frozen pie crust out on a pie sheet. Pour the apple mixture into the crust. Make sure that the corn starch is mixed with the sugar of the pie filling before tossing your apples. This eliminates lumps. We like to use “York” apples because the flavor and texture is perfect for baking. Make sure the apples are in small chunks because they work better for a crumb pie. Pour crumb topping over the pie and spread it out. It will sink into the filling a little, but that’s expected. Spread the topping out to the edge of the crust. Make sure to use all of the pecans. You can also use walnuts or hazelnuts. We use pecans because they are so buttery and go well with the pie. If using a convection oven, set it to 325 degrees. When using a normal oven, set the temperature between 375 degrees and 400 degrees. Bake for 45-60 minutes until there are bubbling juices on the sides of the pie because that means that the filling has thickened. Let the juices bubble for a few minutes inside of the oven before removing the pie. The crumb topping should be golden-brown and the pecans should be a darker brown. Serve warm, but not too hot
The more common types of apple used by apple crisp fans include Granny Smith and Royal Gala apples. The quality of the apples is apparent with the taste and texture reflected in the crisp. When preparing it, you cannot just use any kind of apples if you intend to prepare the best for your family or guests. You really have to make sure that the farm that produced the apples can guarantee you of the high and superior quality. To be safe and not to waste your time in a trial-and-error approach, you can rely on the more popular where satisfaction is expressed in forums and discussion boards. The two brands mentioned above lead in terms of quality and availability.