Apple Crumble (2024)

FAQs

What is the difference between apple crisp and apple crumble? ›

Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.

Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt. Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs.

In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish. In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling.

Slow and steady wins the crisp and crumble race. Baking in a moderate (350-375˚F) gives the fruit time to break down into that saucy goodness. Go too hot and the crumble topping with get too dark before the fruit is ready.

This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.

Consumers in class action claim that Crumbl deceptively charges a service fee. The fee is a violation of a California law requiring the total price of products, including surcharges, to be included in advertisem*nts, the plaintiffs claim.

Yes, peeling the apples needs to be done before making an apple crisp. Unlike the flesh of the apple, baking the skin won't make it tender and delicious. Sure, it'll be less crisp, but more like soggy fish skin than crisp inviting apple skin. A crisp bake with the skin on the apples would be gross.

Most crisps and crumbles (two names for essentially the same thing) are squishy and jammy, with a luscious fruity cushion beneath a shaggy brown-sugar blanket that might contain a few nuts, with or without oats, as a vague attempt at crunch.

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

Why add lemon juice to Apple Crumble? ›

This is known as oxidation and occurs when the cells within the fruit are exposed to air. Lemon juice helps with this, acting to coat the flesh and protecting it. It also adds extra flavour to your apple crumble recipe and offsets the sweetness of the sugar.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

Apple crisp is a dessert made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand.

Both are very similar apple desserts, but the difference mainly comes down to the crumble topping: Instead of the flour and oat mixture used in an apple crisp, an apple brown betty uses breadcrumbs for its crumbly, delicious topping.

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.