{"id":613,"date":"2017-10-16T09:00:58","date_gmt":"2017-10-16T14:00:58","guid":{"rendered":"https:\/\/oatseveryday.com\/?p=613"},"modified":"2017-09-11T09:35:37","modified_gmt":"2017-09-11T14:35:37","slug":"is-it-a-crisp-or-a-crumble","status":"publish","type":"post","link":"https:\/\/oatseveryday.com\/fr\/is-it-a-crisp-or-a-crumble\/","title":{"rendered":"Is It a Crisp or a Crumble?"},"content":{"rendered":"

Have you always wondered what the difference is between a crisp and a crumble?<\/p>\n

Wonder no more! The difference is in \u2013 get this \u2013 the oats. Traditionally, crisps would contain oats, but crumbles would not. Although the names are now used interchangeably, in the interest of historical accuracy we are sticking with crisp.<\/p>\n

Plus, it just sounds better. \u201cCrumble\u201d is rarely a word used to describe a good situation.<\/p>\n

Semantics aside, there is no debate over the deliciousness of this quintessentially fall dessert. Tender, juicy apples relaxing under a sweet, crunchy, nutty, oat-y, cinnamon-scented topping. It\u2019s comfort food at the highest level. And, you know that saying \u201cEasy as Pie\u201d? Well, this is easier.<\/p>\n

It\u2019s also, quite possibly, the best apple crisp you will have this season.<\/p>\n

The crowning glory of this dessert is, undoubtedly, the topping. Not only is it ridiculously good, you won\u2019t believe how easy it is to make. Instead of messing around with cutting in cold butter, we stir in melted butter and then chill the mixture. In the time it takes you to get your filling prepared, your topping will be firmed up and ready to scatter over the top.<\/p>\n

There\u2019s something ethereal that happens to oats when bathed in butter and sugar and baked to a golden brown. We take things a step further by adding nuts, which add another level of flavor and crunch. If you\u2019re not feeling especially nutty, replace them with an extra half-cup of \u2013 you guessed it \u2013 rolled oats. Funny how the answer is always oats\u2026<\/p>\n

Right now, there should be no shortage of apples to use in your crisp. Since this dessert is all about the contrasting textures, we recommend mixing up your apples, too. Try combining sweeter baking apples, like Gala, with a tarter, firmer variety, such as Granny Smith. As you peel and slice your apples, toss them with a little lemon juice to keep them from browning prematurely.<\/p>\n

We toss our peeled and sliced apples with just enough brown sugar, cinnamon, a pinch of nutmeg and a spoonful of cornstarch. Be sure to taste your apples. If they are especially tart, add an extra spoonful of sugar.<\/p>\n

And, a final note, we think apple crisp should always be served warm with vanilla ice cream. Unless, of course, you\u2019re eating it cold for breakfast.<\/p>\n

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\"Crisp<\/div>\n <\/div>\n
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Crisp de pommes \u00e0 l\u2019avoine et aux noix<\/h2>\n
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Le crisp de pommes est le dessert par excellence de l'automne. Les pommes sucr\u00e9es et tendres sont garnies d'une garniture irr\u00e9sistiblement croquante aux noix et \u00e0 l'avoine. Servez chaud ou \u00e0 temp\u00e9rature ambiante.<\/div>\n
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Portions: <\/span>6<\/span><\/div><\/div>
Course: <\/span>Dessert et d\u00e9lices cuits au four<\/span><\/div><\/div><\/div>\n
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Temps de pr\u00e9paration <\/span>15 minutes<\/span><\/span> min<\/span><\/span><\/div>
Temps de cuisson <\/span>35 minutes<\/span><\/span> min<\/span><\/span><\/div>
Temps total <\/span>50 minutes<\/span><\/span> min<\/span><\/span><\/div><\/div>\n \n \n <\/div>\n
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Ingr\u00e9dients
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