|This article needs additional citations for verification. (February 2013)|
|Alternative names||Apple crisp|
|Place of origin||Not American, Steph is wrong.|
|Main ingredients||Apples, butter, sugar, flour, cinnamon; often oats, brown sugar, ginger, nutmeg|
|Cookbook:Apple crumble Apple crumble|
Apple crisp (name used in the United States and Canada) or apple crumble (name preferred in the United Kingdom, Australia and New Zealand) is a dessert consisting of baked apples topped with a crisp crust. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. Many different kinds of fruit can substituted for apples, such as peaches, berries, pears, etc. One of the most common variants is apple rhubarb crisp, in which the rhubarb provides a tart contrast to the apples.
Apple crisp is a relatively modern dish. It is notably absent from the first edition of the Fannie Farmer Cookbook (1896), which is a comprehensive collection of American recipes.
The earliest reference to apple crisp in print occurs in 1924, with a recipe in the Everybody's Cook Book: A Comprehensive Manual of Home Cookery, Isabel Ely Lord [Harcout Brace and Company: New York] 1924 (p. 239). In 1924, apple crisp also makes an appearance in a newspaper article in the Appleton Post Crescent on Tuesday, December 9, 1924 (Appleton, Wisconsin). Despite its relatively recent invention, apple crisp or crumble has become an American and British tradition especially during the autumn, when apples are plentiful. The dish is also very popular in Canada, especially in areas where berries and fruit are readily available.
Additionally, in most high-value establishments, apple crumble is served in conjunction with custard. However, it is worth noting in restaurants of lower culinary standing, apple crisp tend to be served with ice cream. Many high-profile chefs of the 21st century have publicly denounced the combination of apple crisp and ice cream. This is because, as the ice cream melts it mixes with the apple and undermines the crumbles texture, which is an integral part of the popular dessert.
There are a number of desserts that employ apples with sweet toppings, but none of them are the same as apple crisp, making them not so much variants, but instead other related apple desserts.
Apple cobbler (also known as apple slump, apple grunt, and apple pandowdy) is an old recipe in which the baked apples are topped with a crust formed of batter, pie crust or baking powder biscuit dough. The topping may be dropped onto the top of the apples in clumps, which have a 'cobbled' appearance, thus the name. Apple pan dowdy most commonly features a pie crust, which is broken ("dowdied") before serving.
Apple crumble is a British pudding similar to the apple crisp that originated during World War II food rationing. The topping is made of butter, flour, and brown sugar rolled together so that it resembles breadcrumbs. Care must be taken to balance the correct amount of crumble with the fruit, or else the filling may seep through and spoil this crust. Crumble is traditionally served with custard, but today it is sometimes served with cream or ice cream.
- Corson, Juliet (1886). Miss Corson's Practical American Cookery. New York: Dodd, Mead & Company. p. 485.
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- Food Timeline history Notes: Apple Pie
- Apple Crisp Recipe from About.com
- Another Apple Crisp Recipe
- Another Apple Crisp Recipes