These crispy baked apples are easier than cake and just as good

Every September, when I start to feel a cold in the air, I know that it is time to make the first apple of the season crispy. The warm tumble of apple slices with cinnamon, which are crowned with a crispy pecanny lizard, tastes like a fraction of the time that would take a cake after the best parts of the autumn and it requires a fraction of the time. (No shocking or rolling roller!) As simple as Apple Crisp, sometimes I just don’t have the energy for all of the peeling and cutting. My solution: skip the crispy and simply bake the apples completely.

Apples make excellent vessels for baking, especially when you carve your seeds out, fill them with cinnamon sugar and butter and scatter a crispy crumble over the top. What you have left is an individual Apple Crisp: a simple dessert that feels something special even in ordinary week.

CTake off the best apples

Not a single apple is the best for baking, but some varieties keep better than others. In this recipe, the apple itself becomes a baking vessel, so that it keeps a variety that keeps its shape and a certain texture even after a long baking. Use the wrong type of apple and it will simply turn the porridge.

As the former serious Eats editor Kenji tested which Apple varieties are best suited for cakesHe found that Golden Delicious and Braeburn had a good balance between solid texture and bold apple taste. I tested with Granny Smith apples that keep their texture better than most varieties as well as honeycrisp- and pink Lady apples that are widespread and are often recommended for baking.

All three varieties have become delicious, but I particularly loved the baked honeycriscs. That surprised me because I usually prefer Granny Smith’s autumn. The honeycriscs remained firm and plump in the oven, and their natural sweetness was a real advantage. In contrast to a cake or a crumble, in which apple slices are thrown with sugar and spices, only the hollowed -out middle of all the apples comes into contact with the filling. For this reason, I found Granny Smiths, which I adore in cakes, a little too sour and one -dimensional when I baked whole, while Honeycris had the right balance between solid texture and sweetness.

UPrgray your bakkelen eple

Crumble-topping is a possibility with a low load to give this fruity dessert a serious upgrade. If you create one, almost no technology or baking knowledge is required: combine flour, sugar, butter and cinnamon in a bowl, throw everything together with your hands and you have your topping ready.

To keep the mixture crumbly, avoid revising it, which can compress it into a single coherent mass that becomes a biscuit -like cover instead of a loose load. If the weather is warm or your butter is particularly soft, you can have a dough ball than a bowl of crumbs. Do not cool the mixture in panic and then crush it with your fingers.

PResume

When testing this recipe, I first stacked the knuggling on the entire apples and tried to get enough crumbs to stick without it simply fell. In order to give the crumble a flat surface to sit, I cut the top half customs of each apple into slices and removed.

I also removed the core so that I could fill it with butter, sugar and spices.
You want to remove the core, but have about half a customs meat on the bottom of the apple and create a careless shape that keeps the filling so that it does not simply run out of the ground. Use a small shoe knife and slowly cut around the edges to remove the top of the core. As soon as you remove this piece, use a knife or a small spoon to create a light hollow in the apple. Continue off until the wooden core is removed and you will have an opening of approx. 1 1/2 inches wide in the middle of the apple.

For the filling, I decided on a simple cinnamon-sugar mixture, a muff butter and a tiny pressure lemon juice for additional acid. While the apples bake, their juices mix with sugar and butter and form a sweet melted sauce that fails when the apple is cut – the exploitation for scooping over vanilla ice cream. The crumble mix is ​​placed directly above and is created from the oven as a crispy, crispy crown – the perfect contrast to the delicate apples below.

FOr plump and juicy apples, add some water into the pan

As soon as your apples are fully assembled, you are ready to transfer it to an oven-safe dish and baked to the delicate. Pour about 1/2 inch water into the bottom of the pan to prevent the apples from burning or sticking to the pan while keeping juicy and juicy. You will know that you are finished when the apples are easily pierced with the tip of a knife and are tender and yet slightly firm. If you prefer a softer, Applemus-like texture, you can cook the apples for another 10 minutes (make sure not to cook them, or you can turn into actual apple sauce).

It can be tempting to dig up immediately, but these apples actually taste better if they are warm or at room temperature. So let them cool down for 10 to 15 minutes when you can wait. Serve with something cold and creamy, e.g. B. a dash of whipped cream, a drizzle with eggy pudding or a spacious ball of vanilla ice cream.

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