Don't overwork it to keep the butter from getting too hot. You don't need to frantically rush while making the topping, but it's best to work efficiently. Cut your butter into chunks first thing, then place it back in the refrigerator while you get the rest of the ingredients out. When working with cold butter, it is best to work quickly. The mixture is easy to control, and it's faster. You could use a pastry cutter, but we always find that the butter starts to build up. Use your hands. Cold butter makes for a flakier, more pastry-like topping, but incorporating it into the other dry ingredients is slightly annoying. In fact, we like the rustic look of the skin-on apples.ģ. Don't peel them. It's time-consuming and not at all necessary. If you can find Mutsu apples (they're common at East Coast orchards), you can use them here too!Ģ. Use the right kind of apples.In our opinion, granny smith, pink lady, Cortland, and Braeburn are the best for baking. You'll have more time to dream up your next fall baking project with all that extra time.įollow our top tips below, and you'll be making this stunner of a recipe all fall long.ġ. The topping gets simply sprinkled on top for a beautiful, buttery crisp top that more even more addicting. There's no fussy pie crust to make or roll out.

Anyone can make a good apple crisp. Even if they 'hate to bake.' Apple crisp is so much easier to make than an apple pie.

Apple crumb cobbler