\n<\/p>\n
It\u2019s officially apple season\u2014and that means it\u2019s also<\/em> apple crisp season. Though September might be too early in the year for apple crisp\u2019s more formal, buttoned-up relative, apple pie (we\u2019re saving those for Thanksgiving), there\u2019s no reason all that seasonal fruit should go to waste. Crisps (and their oatless counterpart, crumbles) are an ideal, low-maintenance fall dessert<\/a>. But, just because they\u2019re simple and straightforward, it doesn\u2019t mean there aren\u2019t a few tricks that can turn a very good apple crisp into an excellent one. Here are five of our favorite tips for perfecting this classic fall dessert.<\/p>\n You won\u2019t get very far if you don\u2019t start with the right ingredients. \u201cI love a Granny Smith,\u201d said Food Editor Emily Ziemski, \u201cbut any mix of heartier apples (such as Mutsu and Honeycrisp) will hold up nicely to baking.\u201d You\u2019ll want to avoid anything too soft, like a Red Delicious or McIntosh, she added, as those risk disintegrating and becoming mealy during baking<\/a>. If you\u2019re uncertain, you can\u2019t go wrong with using a mix: Choosing a variety of apple types will yield a range of textures and flavors in each bite, from tart and firm to sweet and jammy.<\/p>\n According to Jesse Szewczyk<\/a>, beets\u2014of all things\u2014deserve a spot in your next crisp. \u201cMy absolute favorite dessert to add them to is apple crisp because, as it turns out, beets and apples are a perfect match,\u201d he says. \u201cThe earthiness of the beets tames the tart bite of the apples, and the sweetness of the fruit highlights the root vegetable’s natural sugars.\u201d Plus, it doesn\u2019t hurt that the beets give the dish a vibrant red hue, reminiscent of \u201ccrimson lava.\u201d<\/p>\n Think about toasting oats like you\u2019d toast nuts: It brings out all their nutty complexity and gives them a delightfully crunchy texture. All it takes is a 12-minute trip to a 350-degree oven before assembling your streusel topping. \u201cThis simple upgrade is all it takes to make an otherwise everyday fruit crisp stand out,\u201d says former Food Editor Emma Laperruque<\/a> of this brilliantly low-maintenance trick.<\/p>\n The type of dish you choose to bake your crisp in can have a huge impact on the final product. If you\u2019re a big fan of the pie-filling-esque center, for example, use a smaller, deeper vessel to maximize the juicy, jammy center. If you\u2019re more about the buttery, oat streusel (like me), try baking the crisp directly on a sheet pan<\/a> for a more generous topping-to-filling ratio. \u201cThe apples (or pears or plums) end up more concentrated, since every hunk is touching the hot pan,\u201d says Emma. \u201cAnd the streusel gets more space to stretch out and become crispy.\u201d<\/p>\n1. Use the right apples<\/h3>\n
2. Or, don\u2019t use just apples<\/h3>\n
3. Toast your oats<\/h3>\n
4. Choose the right baking vessel<\/h3>\n
5. Follow a formula<\/h3>\n