What makes a good apple for an Apple Crisp? Is there anything better than Apple Crisp on a cold night with friends and family? Or is it just me, and I’m the only one who really loves them. Either way, I thought it might be interesting to examine what characteristics each of us seek when choosing an apple for apple crisp. Maybe you’d like to give some of these a try when making your next batch of Apple Crisp (or even if you don’t normally make them).
How To Choose the Best Apple for an Apple Crisp
While there is a use for every apple, some apples work better in pies and crisps.
Now that fall has arrived, you may soon buy crisp, luscious apples at farmers’ markets and u-pick orchards. You’ll probably buy too much, just like you did with the seasonal summer vegetables, and be left wondering what to do with all that lovely fruit. One of the simplest fall treats to make is apple crisp, so use them in that. One of the pleasures of fall baking is digging into that sweet-tart, cinnamon-flavored apple filling that has been topped with a crunchy topping. Pick a crisp, tart apple variety that will hold up well in the oven while cooking apple crisp.
The Best Apple Varieties for Making an Apple Crisp
The best apples for baking maintain their shape under heat, preventing the fruit chunks from disintegrating during baking. Apple pies and apple crisps frequently contain the firm, crisp Granny Smith and Honeycrisp kinds of apples. A fantastic alternative to Golden Delicious is a crisp. When baking your apple crisp, you can use a single variety or a mix of kinds for a richer flavor.
Other hot-weather favorites that are sweet and tart include:
Jonagold. Use them right away after purchasing them because this delicious kind doesn’t keep well.
Braeburn. It bakes up juicy but not mushy, making it a favourite apple for desserts. When combined with fall-seasonal spices like cinnamon, nutmeg, and cloves, its potent flavor may hold its own.
Crispin. Crispins, sometimes known as Mutsus, are less sour than other baking apples, maintain their shape, and work well in recipes for pies and crisps that call for moderate cooking.
Test Kitchen Tips for Baking the Best Apple Crisp
Pick the Right Tool. A sharp paring knife or great peeler is called for when making apple desserts.
Make Even Cuts. To ensure consistency in size of apple slices, cut each apple into quarters, and then each quarter into four pieces. Having uniform chunks of apple in your crisp is key so that they cook at the same rate.
Don’t Waste. It is fine to use overripe apples in an apple crisp, so go ahead and use those up if you’ve got them.
What Are the Best Apples for Baking Apple Pie?
The best apple pie deserves the best apples.
The most crucial ingredient in a homemade apple pie recipe is—you guessed it—the apples. Which apple kinds, however, are the greatest for making apple pies, crisps, or anything else given the large number of apple varieties available? You want apples that bake up properly and don’t get mushy, have a sweet flavor with a hint of tartness, and taste good.
The Best Apples for Making Apple Pie
The apples that maintain their structure and don’t turn to applesauce when baked provide the greatest baking apples for pies, tarts, crisps, and crumbles. The secret is to pick an apple that is really crisp, with a hint of tartness, and isn’t excessively sweet.
Tart, crisp Granny Smith apples are my go-to baking apples. However, if a very tart apple is not your thing, I also enjoy:
- Pink Lady
- Golden Delicious
The Worst Apples for Baking Apple Pie
Red Delicious apples should be avoided if at all possible, however this is not meant to disparage this abundantly available fruit. I believe this to be true generally, but particularly for baking.
Red Delicious apples lack the rich flavor and satisfying texture you expect from an apple dessert due to their light hue and frequently mealy texture.
For pie, I also stay away from McIntosh and Fuji apples because they seem to get mealy.
You can create a delicious fall apple pie with the appropriate apples and minimal effort.
How many apples are required to make an apple pie?
About 6 to 8 apples will fit into a typical, relatively shallow 9-inch pie pan. In order to pile the apples into a mound on top and give the pie some height, I like to err on the side of too many apples.
If you really want to stuff the pie full of apples, you might need one more apple than the recommended 8 to 10 for a deep-dish pie.
Apple pie pro tip: When adding the apples to the pie pan, press them down just a little. By doing so, air pockets between the apples and the top pie crust are avoided and they are helped to settle.
BEST APPLES FOR APPLE CRISP
For you to create the ideal traditional, sweet-yet-tart fall treat, I’ve put together a list of the best apples for apple crisp. With these apples, you can’t go wrong whether you use just one type or a mixture of two or more. While the flavors of each apple differ, they are all suitable for baking and won’t go mushy.
THE BEST APPLES FOR APPLE CRISPS
Making an apple crisp with the incorrect apples is a formula for disaster. There is a use for every apple, although some are far better suited for baking than others. A variety that is too soft will get mushy and fall apart in the oven.
The best types for baking must be sturdy enough to withstand the heat of the oven and yet be able to offer a delicious flavor to your dessert! The key to the best apple crisp is to either use an apple variety that naturally has a sweet-tart flavor or to combine apples that are both sweet and tart.
1. GRANNY SMITH
One of the most widely used apple kinds for baking is undoubtedly the granny smith! Granny smith apples are a fantastic choice for both pies and apple crisps. These apples are a standard choice for baking.
Granny smiths can withstand the heat of the oven since they are firm and crunchy. The tangy flavor also gives your dish a ton of depth and complexity! They are ideal for blending with a sweeter variety, like Honeycrisp, to get the ideal sweet and tart combo, but I wouldn’t advise using them as the only variety in your apple crisp (unless you add an extra sweet topping)!
Apple crisps also taste fantastic when made with honeycrisp apples, which make the ideal apple for pies. They are renowned for being excellent all-purpose apples that are ideal for all apple needs.
The texture of honeycrisps is ideal for baking in the oven while still maintaining their shape. Additionally, they are particularly crisp, sweet, and juicy. Any other apple kind you would wish to match them with will go well with their delicious flavor!
- GOLDEN YUMMY
This traditional baking apple has a sweet, mellow flavor that goes incredibly well with many other types. Golden delicious apples preserve their structure during baking, much like the other options on our list, preventing mushy desserts.
Due to its naturally sweet flavor, many bakers actually add less sugar when using golden delicious apples! To make a crisp apple dish that is well balanced, I love to combine them with a tart apple variety like Granny Smith.
Between Jonathan and Golden Delicious apples, Jonagold apples tend more toward the sweeter end of the range. Although this apple has a subtle flavor, it nevertheless has a wonderfully sweet and tangy flavor, making it a perfect option as a stand-alone fruit.
This is a fantastic option for those who like their apple desserts particularly sweet. However, if you have any Jonagold apples, use them right away because they don’t keep well.
Due to their extremely juicy nature, Braeburn apples are very well-liked for baked dishes because they don’t get mushy during baking.
These apples blend nicely with seasonal flavors like nutmeg and cinnamon because of their very sweet and acidic flavor. So if you’re planning on making an apple crisp that is greatly inspired by fall, pick up some Braeburn apples!
Think of an apple with the appearance of a Granny Smith and the flavor of a Golden Delicious. A Crispin apple is exactly what you describe!
They are still juicy, sweet, and slightly tangy despite being firm and crisp enough to avoid becoming mushy when baking for a while. They can be used on their own for your apple crisp because they have the ideal flavor and texture!
Fuji apples are fantastic as a snack and in a crisp when baked. The sweetness of the Fuji apple gets even deeper and richer when baked! To create the ideal apple crisp, combine them with a tart variety!
Tart Gravenstein apples have a honeyed sweetness to them at the end. They naturally contain the perfect balance of sweetness and acidity for apple crisps.
The flavor of gravensteins is so exquisite that they could easily stand alone in a crisp! This is your go-to solitary apple if you don’t want to mix varietals in your crisp.
Winesap apples have the perfect amount of sweetness and tartness! They also have a potent, distinctive spicy flavor that is similar to wine or apple cider.
Traditionally, winesaps are used to make cider, but they also taste amazing in apple crisps! They’re excellent for giving your apple crisp more complexity because of their distinct flavor!
- PURPLE LADY
This Pink Lady apple, also known as Cripp’s Pink, is a late-fall apple, and I adore its crisp texture. Due to the late season, the apples take full use of the sunshine to enhance their sweet flavor.