What’s the difference between a crisp and a crumble?
Heck if I know.
I spent most of the morning researching this question and came to only one conclusion: they both have deliciously baked seasonal fruit buried under a warm, sweet and buttery streusel-like blanket.
Some recipes say crisps have oats, while others argue that only crumbles have oats. The name “crumble” originated in England, but that’s about the only historic tidbit I could find (which actually isn’t very helpful, but interesting if you’re like me and love trivia). I confess, don’t know where the word “crisp” came from.
This recipe for crisp is not only gluten-free, it’s super easy to make. I used Honeycrisp apples because they’re my favorite and they don’t dry out like other apples (I’m looking at you, Red Delicious).
Any seasonal fruit will work. Fresh berries give you a jammy and juicy compote, while peaches and pears are more pie-like. Don’t use frozen fruit or you’ll wind up with a dessert that won’t be a crisp or a crumble, just a soggy mess!
prep: 20 minutes
bake: 15 to 20 minutes
5 cups apples peeled and cut into ½ inch pieces (about 4 apples)
2 tablespoons corn starch
½ cup brown sugar
1½ teaspoon cinnamon
¼ cup butter, melted
let’s get to it…
Heat the oven to 375°F. Grease a shallow pie plate.
Toss the apples and cornstarch together in a large bowl. Pour into the pie plate.
Mix the oats, brown sugar, cinnamon and melted butter together until crumbly.
Sprinkle crumbly mixture on top of the apples and pat down.
Bake for 20 to 25 minutes or until oats are crispy and brown. Cool for 5 minutes before serving.
cooking know how…
Blueberries, blackberries, raspberries and peeled and sliced peaches are a great substitute for the apples.
Don’t use frozen fruit or the crumble will be too watery.