Apple crisp
This article needs additional citations for verification. (February 2013) |
Alternative names | Apple crumble |
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Region or state | Everybody's Cookbook: US |
Main ingredients | |
Apple crisp is a
Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. One of the most common variants is apple rhubarb crisp, in which the rhubarb provides a tart contrast to the apples.
Many other kinds of fruit
History
Apple crisp is a relatively modern dish. It is notably absent from the first edition of the
The earliest reference to apple crisp in print occurs in 1924, with a recipe in the Everybody's Cook Book: A Comprehensive Manual of Home Cookery, Isabel Ely Lord [Harcout Brace and Company: New York] 1924 (p. 239). In 1924, apple crisp also makes an appearance in a newspaper article in the Appleton Post Crescent on Tuesday, December 9, 1924 (Appleton, Wisconsin). Its popularity further spread during World War II, when food rationing limited access to pastry ingredients used for making apple pies.[2]
Despite its relatively recent invention, apple crisp or crumble has become an American and British tradition especially during the autumn, when apples are plentiful. The dish is also very popular in Canada, especially in areas where berries and fruit are readily available.
Variations of this dish are much older, for example, a recipe for apple pandowdy is in Miss Corson's Practical American Cookery, 1886.[3]
Similar dishes
There are a number of desserts that employ apples with sweet toppings, but none of them are the same as apple crisp, making them not so much variants, but instead other related apple desserts.
Apple cobbler (also known asapple slump, apple grunt, and apple pandowdy) is an old recipe in which the baked apples are topped with a
Eve's pudding is a British dessert that is essentially a sponge cake atop the apples. The name may originate from the biblical reference to Eve and the apple in the Garden of Eden.
See also
References
- ISBN 0-89909-329-9, pp. 136-137
- ^ Hugh Fearnley-Whittingstall (18 October 2008). "Simply the best". The Guardian. London. Retrieved 2010-04-14.
- ^ Corson, Juliet (1886). Miss Corson's Practical American Cookery. New York: Dodd, Mead & Company. pp. 485.
- ^ Grunes, p. 134