Honeycrisp Apple Crisp (Honeycrisp Apple Recipe) - Home & Plate (2024)

FAQs

What is the best apples to use for apple crisp? ›

Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says baking apples, like Rome or Cortland, are the best varieties to use for apple crisp, but Empire, Gala, or Braeburn apples are also good in this recipe.

Genetics. U.S. Plant Patent 7197 and Report 225-1992 (AD-MR-5877-B) from the Horticultural Research Center indicated that the Honeycrisp was a hybrid of the apple cultivars 'Macoun' and 'Honeygold'.

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.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

1 pound of apples will make about 3 cups sliced or cubed. 4 tennis ball-sized apples weigh about a pound.

You can prepare the crisp through step 3, then cover and refrigerate for up to 1 day before baking. You can also freeze the unbaked crisp for up to 3 months.

It turns out that Honeycrisps are just really difficult to get from seed to shelf. The Honeycrisp is unique in that it was bred solely for taste, not for easy growing, storing, or shipping, David Bedford, one of the original Honeycrisp breeders, told Bloomberg.

Honeycrisp apples need to be stored at 38 degrees Fahrenheit with high humidity. For this reason, the crisper drawer is the best home for your favorite apples, but away from other produce. If your refrigerator has an option to adjust the humidity, in the crisper drawer, turn it up as high as it can go.

While there is an extremely wide variety of apples, all with varying flavors, the sweetest-tasting apple is fuji, followed by gala, honeycrisp, and Red Delicious apples.

Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes. Serve the crisps warm with vanilla bean ice cream or fresh whipped cream, if desired.

Is apple Betty the same as apple crisp? ›

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.

In the Original Picayune Creole Cook Book (1901) a recipe identical to the Brown Betty traveled under the name “Mulatto's Pudding” furthering the idea that the sweet-sounding Brown Betty was more a race-based epithet towards its maker than a homey moniker denoting golden-brown bread crumbs.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Honeycrisp: As one of the most prized apples around, it's no surprise that Honeycrisps are popular for baking. This juicy and crisp apple is best for those who like a sweeter taste for their pies.

While there is an extremely wide variety of apples, all with varying flavors, the sweetest-tasting apple is fuji, followed by gala, honeycrisp, and Red Delicious apples. These apples are great for snacking and eating as is. Granny Smith, McIntosh, and Pink Lady fall on the tart end of the spectrum.

Texture & Use in Recipes: In terms of texture, Fuji apples are also a lot crisper, and less dense than Gala apples. So, they result in a firm bite with juicy flesh while Galas are softer and creamier. Their texture also means that Fujis are better for baking as they hold their shape better than Galas when cooked!