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Apple crisp (or apple crumble, in the US) is a dessert made with a streusel topping. Ingredients usually include cooked apples, butter, sugar, flour, and cinnamon. The earliest reference to apple crisp in print occurs in 1924. Other similar desserts include apple Brown Betty, apple cobbler, apple crumble, apple pan dowdy, apple pie, and Eve's ...
But first, you'll need Ree's perfect pie crust recipe, a press-in crust, all-butter pie crust, or graham cracker crust. And when all else fails, just pick up a store-bought crust. And when all ...
Below, you'll find every pie recipe you could possibly need for this year's gathering, including all the classics (pumpkin, apple, pecan), some dreamy favorites (a French silk pie is basically Ree ...
For the apples: 8 medium Granny Smith apples, peeled and sliced. 1 cup sugar. 1 tablespoon all-purpose flour. ½ teaspoon cinnamon. ¼ teaspoon salt. ½ cup water
An apple crumble recipe involving a simple streusel topping appeared in the Canadian Farmer's Magazine in February 1917. [2] British chef and food writer Hugh Fearnley-Whittingstall describes crumbles as a "national institution" that became popular in Britain since World War II, the topping being easier to prepare than pastry. [ 3 ]
In baking and pastry making, streusel (German pronunciation: [ˈʃtʁɔʏzl̩] ⓘ) is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. [1] Some modern recipes add spices and chopped nuts. The mixture can also be layered or ribboned in the middle of a cake.
The buttery crumb topping on this apple pie makes it just a little bit crunchy and so easy to make. No double crust needed! Get Ree's Dreamy Apple Pie recipe .
Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard , shortening , butter or traditional margarine ) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie.