… from the Perspectives’ Kitchen
How you doin’? I’m a little old fashioned… a balanced dinner to me is a small salad, entrée, starch (potato or corn) and a green veggie. But what dinner could be complete without dessert? Well, this is the one you’ve been waiting for. This is a great everyday dessert that everyone will love! Serve it warm with vanilla ice cream.
Apple crisp is a dessert made with a streusel topping. An apple crumble is a dessert of baked apples topped with streusel topping. In the UK, Australia, and New Zealand, the term 'crumble' refers to both desserts, but in the US the two are distinguished. In Canada, both terms are used ambiguously.
Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. One of the most common variants is apple rhubarb crisp, in which the rhubarb provides a tart contrast to the apples.
Other optional fruit crisps can be made by substituting peaches, berries or pears for the apples.
Surprisingly, apple crisp or crunch is a relatively modern dish. It is notably absent from the first edition of the Fannie Farmer Cookbook (1896), which is a comprehensive collection of American recipes.
The earliest reference to apple crisp in print occurs in 1924, with a recipe in the Everybody's Cook Book: A Comprehensive Manual of Home Cookery, Isabel Ely Lord. In 1924, apple crisp also makes an appearance in a newspaper article in the Appleton Post Crescent on Tuesday, December 9, 1924 (Appleton, Wisconsin). Its popularity further spread during World War II, when food rationing limited access to pastry ingredients used for making apple pies.
Despite its relatively recent invention, apple crisp or crumble has become an American and British tradition especially during the autumn, when apples are plentiful. The dish is also very popular in Canada, especially in areas where berries and fruit are readily available.
Prep time: 20 minutes
Bake time: 40 mins
Yield: 9 x 13-inch baking dish / 8 to servings
1 package refrigerated rolled pie crust dough
For the crisp topping
1 cup all-purpose flour
2 teaspoons ground cinnamon
2/3 cup packed brown sugar
3 tablespoons rolled oats
1/4 teaspoon kosher salt
1/2 cup unsalted butter, softened
For the apple filling
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
8 Granny Smith apples, peeled and sliced, or more to taste
Optional white icing (see ChefSecret)
ChefSecret: Create a fast and easy white icing. It’s incredibly versatile and gives almost any cookie, cupcake, brownie or other dessert a delicious boost when spread or drizzled on top. You can also use it on a pound or Bundt cake, quick bread or as a sweet fruit dip.
The icing requires 4 ingredients you likely have in the kitchen: confectioners' sugar, milk, butter and vanilla extract. It doesn't require any cooking, just a quick whipping with a whisk. It is a fantastic last-minute icing for all your baked goods.
1 cup confectioners' sugar
1-1/2 to 2 tablespoons milk
1/2 teaspoon pure vanilla extract
1 tablespoon melted unsalted butter
Quip of the Day: “A core belief is that apple puns make me smile.”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.
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