Apple crisp using frozen apples is a flavorful dessert made from fresh blueberries and cinnamon. This recipe will change your mind about using frozen fruit in baking.
In this tutorial, I’ll show you how to make a delicious Apple Crisp. While some apple crisp recipes use fresh apples, I am using frozen apples in mine. This makes for a great fall dessert since it is so easy to make without any gas or electricity needed. Let’s get started!
Looking for a sweet treat that would make people want to run away because it is so warm and comforting? Look no farther than this simple recipe for freezer apple crisp.
Just picture a crunchy oatmeal crust on top of warm, cinnamon-spiced apples. Looks good, doesn’t it? Now that it’s available, you may have a pan of this DELICIOUSNESS in your freezer that’s just waiting to be baked and eaten with a scoop of ice cream! OH MY GOD!
How to make Freezer Apple Crisp
TO MAKE THE FILLING
- Peeling and coring the apples should come first. Use a ceramic blade peeler to peel apples since it only removes the very topmost layer of skin.
- Then, using a small paring knife, trim the remaining core from each wedge after cutting the apples into wedges. Slice the apple wedges lengthwise once more for a thinner wedge if they are thick. To ensure consistent baking, try to make the wedges of the same thickness. The wedges should be put in a big bowl.
- Now prepare the syrup that will be used to coat the apples.
- In a tiny bowl, microwave the butter until it has melted. Stir in the flour after that. Add the lemon juice, milk, and vanilla after you have well combined the flour and butter. Re-mix until well-combined.
- When you have a thick, smooth mixture, add cinnamon, brown sugar, and salt to the bowl and whisk with a fork. Pour over the apples, then fold to evenly distribute the coating. Fill the 8 × 8 foil pans you have prepared with the apples and any liquid that is left over.
? Apple crisp can be made with this recipe in a single pan, but it is simple to multiply it to create several freezer pans of this traditional treat. If the dessert is properly wrapped and sealed, the suggested storage time in the freezer is up to 3 months.
TO MAKE THE TOPPING
- The finest part is finally here—the crunchy topping. To make this process simple, I use a food processor. however, mixing it by hand will give your arms a terrific workout.
- To the food processor, add all of the topping ingredients minus the butter. To mix it up, give it a couple pulses.
- When the mixture resembles coarse crumbs, add the butter and pulse one more. On top of the seasoned apples, sprinkle.
IS THERE A BEST APPLE FOR APPLE CRISP?
Granny Smith apples should be used, and my apple pie recipe is also advised. This recipe calls for a firm tart apple, but you may also use a semisweet apple, such as Gala or Honeycrisp (if you have any leftovers, you should try making apple dumplings with them!).
Since this recipe was created for a tart or sweet/tart apple, if you choose a sweeter apple, keep in mind that this will produce a crisp that is sweeter.
Which Apples Should I Use?
The best apples to use when preparing crisps are all-purpose baking apples like Granny Smith, Cortland, Braeburn, and Honey Crisp. These apples have a light acidity and are not overly juicy. When baked, they maintain their shape. Use any of them, or if you’re feeling particularly bold, try a combination!
The Difference Between a Crisp and a Cobbler?
The typical topping for crisps, such as this apple crisp recipe, is more crumbly and crispy and is mostly composed of butter, sugar, and oats (though some sources argue that crumbles have oats while crisps never do, I disagree). Cobblers (like my blueberry cobbler) typically feature a biscuit-like topping and a surface that resembles cobblestones.
How To Store:
Cool thoroughly before covering with foil or plastic wrap for storage. Although apple crisp will survive for at least 24 hours at room temperature, I like to keep my in the refrigerator where it will keep for 4-5 days. Although I lack self-control, it never really lasts that long, but that is how long I would put my trust in it.
I advise reheating in the oven to restore the topping’s crispiness because the “crisp” does have a tendency to soften as it rests.
How to Make in Advance
Prepare the apple piece as directed and add it to your prepared pan. Cover and chill instead of baking. Additionally, make the crumble topping according to the directions (without baking), then place it in a different airtight container and place it in the refrigerator. When it is time to bake, remove the foil covering your apples, sprinkle the prepared topping over them (it may be a touch stiff; simply break it up with a fork), and bake as directed in the recipe.
How to Freeze Apple Crisp
Following the recipe’s instructions, arrange in a baking pan (I like to use disposable foil pans when freezing). Transfer to the refrigerator after securely covering. 3 months maximum of freezing. When it is time to bake, place in refrigerator to thaw for several hours or overnight, then bake at 350°F as directed in the recipe.
When freezing an apple crisp that has already been baked, make sure to let it cool completely to room temperature before wrapping it snugly in foil and plastic wrap and freezing it for up to three months. Thaw in the refrigerator, then heat through in a 350°F oven (about 20 minutes).
Apple Crisp Recipe
A classic, easy, APPLE CRISP recipe!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 servings
- ▢2 lbs apples cored, peeled and sliced no thicker than ¼”¹ (905g)
- ▢¼ cup light brown sugar (50g)
- ▢1 Tablespoon lemon juice
- ▢1 Tablespoon all-purpose flour
- ▢½ teaspoon ground cinnamon
- ▢½ teaspoon salt
- ▢9 Tablespoons unsalted butter melted
- ▢¾ teaspoon vanilla extract
- ▢¾ cup all purpose flour (95g)
- ▢1 cup old fashioned oats (100g)
- ▢½ cup light brown sugar tightly packed (100g)
- ▢½ teaspoon baking soda
- ▢½ teaspoon salt
- ▢¾ teaspoon ground cinnamon
- A 9×9 or 11×7 glass baking dish2 should be lightly greased with butter and heated in the oven to 375°F (190°C). Set aside.
- In a sizable basin, combine the sliced apples, brown sugar, lemon juice, flour, cinnamon, and salt. As you prepare the crisp topping, give everything a thorough stir to ensure that all the ingredients are incorporated. Then, set aside.
- Butter and vanilla essence should be whipped together to make your topping. To prevent the butter from being too hot when you add the sugar, set aside and allow it to cool while you prepare the dry ingredients.
- Combine the flour, oats, sugar, baking soda, salt, and cinnamon in a separate basin.
- Don’t over-whisk; you want the mixture to be crumbly, not paste-like. Pour the butter into the flour mixture and stir with a fork until the mixture is mixed and clumpy. Place aside.
- After thoroughly stirring it again, pour the apple mixture into the prepared pan in an even layer.
- Spread the crumble mixture evenly over the apple filling using your hands.
- Bake for 50 minutes, or until topping is just beginning to turn golden and apples are soft when poked with a fork, in a 375°F (190°C) oven. Continue baking apple crisp with foil on top if topping is getting too dark but apples are still crisp.
- Serve warm, especially with ice cream on top!
1For me, this was roughly seven tiny apples. Granny Smith apples are ideal since they are solid and tangy. Keep in mind that using a sweeter apple may produce a crisp that cooks more quickly and is sweeter.
2This recipe will still turn out well in a metal pan, but you need keep an eye on it and start checking it earlier because the cooking time may be reduced.
For comprehensive instructions on how to prepare apple crisp in advance or freeze it, see the page.
Serving: 1serving | Calories: 340kcal | Carbohydrates: 54g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 8g | Cholesterol: 34mg | Sodium: 371mg | Potassium: 21mg | Fiber: 6g | Sugar: 34g | Vitamin A: 950IU | Vitamin C: 15.7mg | Calcium: 30mg | Iron: 1.4mg
Easy Apple Crumble Using Frozen Apples & Muesli
A delicious and hearty pudding with extra crunchy toppin
- For the crumble
- 120g cold butter
- 110g caster sugar
- 125g self-raising flour
- 100g Muesli Cereal (I took out the raisins)
- For the apple filling
- 600g of frozen apples (this could be changed depending upon preference)
- 3 tbsp caster sugar
- The crumble for
- Rub the butter, caster sugar, and self-raising flour in a mixing basin until it is fairly chunky, then stir in the Muesli cereal (you can add more or less depending again upon preference)
- The crumble filling is for
- Allow the frozen apples to gently thaw before combining them with the caster sugar and placing them in an oven-safe dish (I used our trusty Pyrex dish)
- then top with the crumble mixture.
- The crumble should be baked for 40 minutes, or until brown, at 200°C/fan 180°C/gas 6.
- This recipe is more based on personal liking, so feel free to adjust the fruit amounts and types as well!