Q1: Why is my apple crisp topping soggy?

The most common culprits are butter that was too soft when you made the topping, or not baking the crisp for long enough. The topping needs that full hour in the oven to truly dry out and become golden and crispy.

Q2: Can I use a different kind of apple?

Yes! If you can't find McIntosh or Macoun, other fantastic baking apples that will soften beautifully include Cortland, Braeburn, and Golden Delicious. If you prefer a firmer apple in your crisp, you can use a combination of these with a firmer apple like a Honeycrisp or a Granny Smith.

Q3: Can I make this gluten-free?

Yes, absolutely! To make this recipe gluten-free, simply substitute the all-purpose flour with an equal amount of your favorite gluten-free all-purpose flour blend, and be sure to use certified gluten-free rolled oats.

Q4: Can I make this in a different sized pan?

Of course! This recipe will work beautifully in any 3-quart baking dish, such as a 9x13-inch pan or a deep-dish pie plate. You may just need to adjust your baking time slightly.

Q5: What is the difference between an apple crisp and an apple crumble?

Traditionally, an apple crisp, like this recipe, contains rolled oats in the topping, which "crisp" up as they bake. An apple crumble has a simpler topping of just flour, sugar, and butter.

Old-Fashioned Apple Crisp (A Cozy Fall Favorite!)

A classic, comforting recipe for an ‘Old-Fashioned Apple Crisp,’ a perfect dessert for a fall or holiday gathering. This dish features a sweet and warmly spiced fruit filling made with McIntosh or Macoun apples, enhanced with the bright flavor of orange and lemon zest. The fruit is covered with a generous, crumbly streusel topping made from flour, oats, brown sugar, and cold butter. The crisp is then baked until the fruit is bubbly and the topping is golden brown.

Author: Evelyn

Ingredients

For the Filling:
5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the Topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Instructions

Preheat the oven to 350°F. Butter a 9×14-inch oval baking dish.
Peel, core, and cut the apples into large wedges.
In a large bowl, combine the apples with the orange zest, lemon zest, orange juice, lemon juice, 1/2 cup of granulated sugar, cinnamon, and nutmeg. Pour this fruit mixture into the prepared baking dish.
Make the Topping: In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugars, salt, oatmeal, and the cold, diced butter. Mix on low speed for about 1 minute, until the mixture is crumbly and the butter is the size of peas.
Scatter the topping evenly over the apples in the dish, covering the fruit completely.
Place the baking dish on a sheet pan to catch any potential drips. Bake for 1 hour, or until the top is brown and the fruit is bubbly.
Serve warm, perhaps with a scoop of vanilla ice cream.

Notes

This is a quintessential holiday dessert, perfect for Thanksgiving or Christmas.
Using cold butter for the topping and mixing it until it’s pea-sized is a key step for creating a crumbly, crisp streusel texture.
Placing the baking dish on a sheet pan before baking is a crucial tip to prevent any bubbly fruit juices from spilling onto the bottom of your oven.
The crisp is best served warm.

Find it online: https://cookupjoy.com/old-fashioned-apple-crisp/