Big Batch Apple Crisp Recipes
BIG DADDY'S APPLE COBBLER
Learn how to make comforting apple crumble for your next fall soiree with this easy recipe from Food Network.
Provided by Aaron McCargo Jr.
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F.
- Lightly butter a 9 by 9-inch baking dish.
- In a large bowl, mix together the apples, sugars, flour, cinnamon, vanilla, salt, nutmeg and lemon. Add the mixture to the prepared baking dish.
- Add all the topping ingredients to a medium bowl and combine well with a wooden spoon, to form a batter. Dollop the batter in various spots on top of the apple mixture. The batter will spread as it bakes. Put the cobbler in the oven and bake until the apples are tender and the crust is colored, about 30 minutes. Remove from the oven and serve with Ginger Whipped Cream.
- Add the cream and sugar to a medium bowl. Using a hand-held electric mixer, beat the cream until stiff peaks form, about 2 to 3 minutes. Fold in the ginger. Cover and chill up to 4 hours before serving.
BIG BATCH CRUMBLE TOPPING FOR THE FREEZER
My make ahead crumble topping is an easy bulk recipe for crisps, crumbles, and pies that keeps in the freezer for a year ~ it's summer dessert on demand!
Provided by Sue Moran
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a large bowl and rub the butter into the dry ingredients with your fingertips until well mixed and crumbly. Be sure to get all the butter incorporated so there are no large chunks of butter.
- Spoon the crumble mixture into a freezer safe container (we used zip lock freezer bags), and place in the freezer until ready to use.
- Your crumble will last up to a year in the freezer. Just scoop out what you need and reseal the rest. No need to thaw the crumble before baking.
APPLE CRISP FOR TWO
Apple Crisp for Two is the perfect fall small batch dessert. The crunchy topping has a secret ingredient!
Provided by Leigh Anne Wilkes
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F
- Peel, core and cube apples
- Combine topping ingredients
- Add butter and mix until crumbly.
- Place apples into two small dishes or ramekins and sprinkle apples with sugar.
- Cover with crisp topping. I
- Bake for 20-30 minutes or until browned and apples are hot and bubbly.
Nutrition Facts : Calories 414 kcal, Carbohydrate 75 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 181 mg, Fiber 5 g, Sugar 50 g, ServingSize 1 serving
BIG BATCH APPLE CRISP
There's nothing like a crisp made with fresh apples. The almonds, cinnamon and brown sugar give this dessert the distinct taste of autumn.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 16 servings, about 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix cream cheese, sugar and cinnamon in large bowl until blended. Stir in apples. Spoon into 13x9-inch pan sprayed with cooking spray.
- Mix wafer crumbs, nuts and butter; sprinkle over cream cheese mixture. Place pan on baking sheet.
- Bake 25 min. or until hot and bubbly. Cool slightly. Top with COOL WHIP just before serving.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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- Heat oven to 425°F and line a large rimmed baking sheet with aluminum foil. Spray the foil with non-stick cooking spray.
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- If not peeling the apples, wash and dry them. If using peeled apples, peel them and pat dry with paper towels.
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- In a medium-sized mixing bowl (or clean out the bowl you used for the filling and reuse it here too) add the flour, oats, brown sugar, cinnamon, and salt and mix until well combined. Add in the cubed butter and work the mixture together with your hands or a fork until it starts to clump together. Evenly distribute the topping between both ramekins on top of the apple filling.
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- Combine the sugars, cinnamon and nutmeg with the softened butter and mix until well blended. Cut in the flour with a pastry cutter or two butterknives until the mixture resembles coarse crumbs. Stir in the oats until evenly and loosely combined and the mixture resembles coarse crumbs again.
- Fill jars or airtight containers with the crisp topping, top with a lid, label and freeze. This makes about 6 loosely packed or 4 firmly packed pint jars. (See note below.) This will yield about 32 individual crisps or 4 large (9"x13") pans.
- Note: If you pack the crisp topping loosely in the jars, it will be easier to shake directly onto the tops of the crisps you are baking. This does, however, shorten the amount of time they will store well in the freezer to 3 months from 6 months. If you pack the topping tightly, you can keep it for up to 6 months, but you may have to chip it out of the jar with a butterknife. I prefer to pack it loosely knowing we will use it quickly. This helps me avoid the dreaded 'stabbing metal things into frozen glass jars' phenomenon.
- Preheat oven to 375°F. Lay out desired number of ramekins on a baking sheet (or lightly grease a 9-inch x 13-inch pan.) Fill the ramekins about 2/3 full of fresh berries, chopped stone fruits, peeled/cored/chopped apples, or pie filling. Sprinkle frozen crisp topping directly on the surface of the fruit, filling the rest of the ramekin.( If using a large pan, make sure the filling is covered with crisp topping by at least 1/4-inch.)
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From realsimple.com
5/5 (2)Total Time 1 hr 30 mins
- Preheat oven to 375°F. Lightly coat a large, rimmed baking sheet with butter. Microwave 4 tablespoons butter in a microwave-safe bowl on high until melted, 30 to 45 seconds. (Alternatively, melt butter in a saucepan over low.)
- Toss together apples and lemon juice on prepared baking sheet; drizzle with melted butter. Sprinkle with ½ cup sugar and ¼ teaspoon salt and toss until well combined and thoroughly coated. Spread mixture in an even layer.
- Cut remaining 12 tablespoons butter into ½-inch pieces. Toss together oats, flour, cinnamon, cardamom, and remaining ½ cup sugar and ½ teaspoon salt in a large bowl until well combined. Add butter pieces; using your fingertips, rub butter into oat mixture until moist clumps form and no dry bits of flour remain. Scatter evenly over apples on baking sheet.
- Bake until topping is golden and crisp, 55 to 60 minutes. Let cool for at least 10 minutes. Scoop and serve with ice cream, if desired.
BREAKFAST APPLE CRISP - SLENDER KITCHEN
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Servings 6Total Time 55 minsCategory Breakfast, DessertCalories 242 per serving
- Make the crisp using your hands, combine the oats, flour, almonds, brown sugar, cinnamon, and butter to create the crumb topping. Spread evenly over the apples.
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- Place sliced apples in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of apple is covered in the sugar mixture. Set aside.
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