Death by Chocolate
Extreme Caramel Apple Crisp
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One of the main differences between our favorite warm fruit-filled cobblers, crisps and crumbles is the type of topping and its texture. It’s important to choose the correct fruit for baking cobblers, crisps and crumbles. Ripe fruit will be the sweetest, and frozen fruits can be used when in-season fruits are not available.
Crumble – sweetened, sometimes spiced, sliced fruit or berries topped with a streusel made from flour, sugar, butter, spices, and chopped nuts to form a crumbly topping
Crisp – sweetened fruit covered with a crumbly topping of flour, sugar, butter, spices and sometimes other ingredients such as rolled oats and nuts
Buckle – a combination of a crumble and a coffee cake that's a cake batter dotted with fruit and sprinkled with streusel topping
Slump – sweetened fruit topped with dollops of dough and cooked on the stovetop, usually served with heavy cream
Grunt – similar to a slump, but prepared by steaming the entire baking dish in a container of simmering water
Betty – a baked pudding consisting of alternating layers of sugared, spiced fruit and buttered bread crumbs with a bit of fruit juice to moisten it. Baked until brown and crisp on top.
Pandowdy – sliced or cut apples or other fruits tossed with spices and butter, sweetened with molasses or brown sugar, topped with a biscuit-like dough and baked. Partway through the baking time, the crust is broken up and pressed down into the fruit so it can absorb the juices. This technique is known as “dowdying.”
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