Mark Bittman
1 minute read
22 Oct 2019
5:02 pm

Recipe: Apple crisp

Mark Bittman

Serve hot, warm or at room temperature.

A crisp, most often made with apples but accommodating of almost any fruit, is better textured, better flavoured and easier to make. (CREDIT: Jessica Marx /The New York Times)

I don’t know why anyone would make a pie instead of a crisp. A crisp, most often made with apples but accommodating of almost any fruit, is better textured, better flavoured and easier to make. If you choose to use pears instead of apples, be aware that unripe pears are unlikely to become tender in the time it takes the topping to brown. You must begin with pears that have started to soften, or their texture will remain unpleasantly firm. TIME: 1 HOUR YIELD: 6 TO 8 SERVINGS 6 cups peeled, cored, sliced apples or ripe pears (from 2 to...