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  • Microdrama Industry Eyes $26 Billion Future at Crisp’s Seoul Conference: ‘Every Frame Is Intentional, Every Moment Carries Intention’

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    The future couldn’t look more vertical than from the 76th floor of the Lotte Tower, the sixth tallest building in the world, where microdrama key stakeholders attended the conference Future Is Vertical: The Global Rise of Short Form Media. The intentional choice from organizer Crisp, a short-form scripted video content company, underscored ambitions to shape an industry racing toward $26 billion in global revenues by 2030.

    The summit, held at Seoul’s Signiel Hotel, brought together platforms, content creators and technology providers from the Americas, Europe and Asia to discuss an industry transforming from its origins in gaming and web novels to mainstream entertainment.

    The event opened with a keynote by Adrian Cheng, chair of Crisp and the newly formed Almad Group. He emphasized that microdramas represent not a fad but a global phenomenon emerging from Seoul to Sao Paulo where “every frame is intentional, every moment carries intention.” In Lagos, he noted, comedians thrive in two- to three-minute vertical short-scripted videos.

    Chen Bo, chief executive of Neorigin, traced the format’s evolution from gaming methodologies during a panel on how games and web novels shaped short-form drama. “Our microdrama team at NeoOrigin is actually a spin-off from the game publishing team,” Chen explained. “We use the same methodologies, business models and publishing tools, like Meta or Google.”

    Production timeline and budget emerged as key differentiators. While game development typically requires hundreds of thousands of dollars and several years, microdramas can be produced in one to two months for under $100,000, according to Chen. Zou Jianfeng, chair of MoboReels, emphasized that cost remains the main barrier when adapting complex stories to short-form formats.

    Market intelligence firm Media Partners Asia presented data showing the sector grew from virtually zero five years ago to $5 billion in 2023, with projections reaching $12 billion by year-end. China currently drives nearly 80% of global revenue, though growth is accelerating in the U.S., Japan, Southeast Asia and Korea.

    Cassandra Yang, chief executive of RisingJoy, highlighted emerging territories during the Short Form Going Global panel. “India has seen huge growth this year,” Yang noted. “It went from zero to the biggest growth market of independent microdrama apps since September 2024. Thailand and Indonesia have emerged, with Indonesia becoming the second-largest download market after India.”

    Martin Moszkowicz, veteran German producer and former Constantin Film chair, emphasized budget discipline while suggesting intellectual property development would determine success. “There are going to be hundreds of series that are going to flop in the market,” he said. “Who gets the genius creators is what’s going to be important.”

    Yang reinforced the content quality imperative. “Companies I work with run microdrama apps with a game-industry methodology for user acquisition,” she said. “But I tell them that if you don’t have good content, your retention rate will drop in seven days.”

    Ronan Wong, CEO of AR Asia Productions, identified untapped creative territory including unscripted content, horror and formats targeting Gen Z audiences. The animation segment drew particular interest, with Emily Yang and Maciej Kuciara, Emmy-awarded co-founders of Shibuya studio, presenting their vertical animated microdrama “White Rabbit.”

    “Within traditional Hollywood structure, there’s a lot of politics and bureaucracy,” Yang observed during The Future is Empowering Creators with Short Form Animation panel. “I’m very optimistic that the short-form drama market will be a more vertical place for artists to express themselves.”

    Kuciara emphasized format advantages. “Going vertical means going much shorter,” he said. “By telling mini-stories, it’s much easier and allows creators to be more creative with the medium and cut the cost.”

    The “White Rabbit” production incorporates audience participation through episode greenlight voting. The series follows Mirai, a character unaware of her artificial intelligence nature, a theme that resonated throughout conference discussions.

    Minhong Lee, co-founder of Carpenstreet, projected cautious optimism about AI applications. “I think we can reduce the microdrama production budget with AI,” Lee said. “But it’s like with airplanes. There are very high-tech models now, but the pilot is still essential.”

    Yang framed AI as a creative tool rather than replacement. “You give two directors the same camera; one can tell an amazing story, and another will tell a very lazy one,” she said. “The story matters, not the technology.”

    TikTok presented its microdrama distribution strategy during a keynote titled Unlocking Global Traffic Codes, with representatives Ben Yang and Liya Li outlining metrics for early hit identification. The platform’s data showed multilingual dubbing increases ad consumption by 102% compared to single-language content, while multi-country deployment increases consumption by 258 percent.

    Media Partners Asia analyst Myat Pan Phyu detailed market dynamics in her presentation on the microdrama economy, noting that standalone apps like ReelShort and DramaBox currently dominate app store entertainment charts globally. The sector targets predominantly female audiences aged 25 to 45, though demographic patterns vary by market.

    Investment activity signals industry maturation. Recent deals include Krafton’s $86 million investment in Spoon Labs, parent company of Vigloo, and Fox’s backing of Holywater for vertical video production. DramaBox’s participation in the Disney Accelerator program indicates major studio interest.

    The conference highlighted infrastructure advantages in embedded ecosystems, particularly WeChat mini-programs in China, which integrate discovery, payment and distribution within existing super-app frameworks.

    Profitability remains elusive for most players despite revenue growth. Among major platforms, DramaBox reported $12 million profit on $323 million revenue, while ReelShort projects $800 million in revenue but continues operating at a loss due to premium production costs and paid traffic acquisition.

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    Naman Ramachandran

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  • PUMPKIN CRISP – The Southern Lady Cooks – Easy Recipe

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    This pumpkin crisp is a super easy recipe to make and wonderful topped with ice cream or whipped topping.

    Pumpkin Crisp

    ❤️WHY WE LOVE THIS RECIPE

    This pumpkin crisp is so easy to make and perfect for any holiday gathering! The crisp topping really is wonderful with ice cream or whipped cream. This dessert is also great for any potluck, the flavors are delicous. We use a yellow cake mix to make the topping and find that it works very well.

    SWAPS

    We use pumpkin pie spice but you could switch it out for cinnamon. We use heavy cream, we have also made it with evaporated milk and it was great. We use a yellow cake mix but I do think a spice cake would be good too, as somone recommended in the comments.

    Pumpkin CrispPumpkin Crisp

    OTHER PUMPKIN RECIPES

    Pumpkin Crisp

    Leigh Walkup

    This crisp is full of pumpkin, cinnamon and pecans. You’ll find yourself making this over and over again.

    Prep Time 10 minutes

    Cook Time 55 minutes

    Total Time 1 hour 5 minutes

    Course Dessert

    Cuisine American

    • 1 15 ounce can 100% pumpkin
    • 1 cup heavy cream can use evaporated milk
    • 1/2 cup white granulated sugar
    • 1 teaspoon vanilla extract
    • 2 teaspoon pumpkin pie spice
    • 1 15.25 ounce box yellow cake mix
    • 1/2 cup brown sugar
    • 1 cup quick cooking oats
    • 1/2 teaspoon ground nutmeg
    • 1 cup chopped nuts pecans or walnuts
    • 1 cup or 16 tablespoon or 2 sticks butter melted
    • Combine pumpkin, evaporated milk, sugar, vanilla extract, pumpkin pie spice and mix with a mixer.  Add to a 9 x 13 baking dish spreading over bottom of dish.

    • In a bowl whisk together cake mix, brown sugar, oats and ground nutmeg.  Spread over pumpkin mixture in dish.  Sprinkle nuts on top.  Pour melted butter over all making sure the entire top is wet with the butter.

    • Bake in preheated 350 degree oven for 50 to 55 minutes until top is browned.

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    Leigh Walkup

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  • Fresh Peach Crisp Recipe (So Easy!) – Oh Sweet Basil

    Fresh Peach Crisp Recipe (So Easy!) – Oh Sweet Basil

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    This peach crisp is one of my favorites! As the peaches cook, they release all of their sugars and become super gooey. And that topping! It’s like a crazy delicious oatmeal cookie on top.

    Easy Peach Crisp Recipe

    This homemade peach crisp is insanely good! It takes about 10 minutes of hands on prep, and then it’s ready to go into the oven. If you really want a delicious treat, top the whole thing off with a little bit of vanilla ice cream and serve while it’s still warm. You won’t find a more perfect summer dessert!

    The warm topping and peaches slowly melt away as you eat it, which makes for a perfect combination of hot out of the oven crisp and cool, smooth ice cream. Take a spoonful with a little bit of each and you’ll have perfection in every bite. So delicious!

    You’ll never go back to plain, run of the mill desserts again! Whipped topping is good too. Not fantastic or anything, but it will do in a pinch. If doesn’t happen to be peach season, but you are craving the comfort of a fruit crisp, try our apple crisp recipe! Drooling!

    A photo of a bowl of peach crisp with golden oatmeal topping.

    Peach Crisp Ingredients 

    This fresh peach crisp has two main components: the gooey fruit filling and the peach crisp topping. Here’s what you’ll need to make this recipe: 

    • Fresh Peaches
    • Butter
    • Cinnamon
    • Brown Sugar
    • Cornstarch
    • Old-Fashioned Oats
    • All-Purpose Flour
    • Salt

    The measurements that you will need for each ingredient can be found in the recipe card at the end of this post.

    Can I Use Canned or Frozen Peaches?

    You already know what I’m going to say, don’t you? Fresh is best 9 times out of 10, so go with fresh in all things! But if you absolutely must (I know, the peak season for fresh peaches is so short 😫), yes, canned or frozen peaches will do.

    Just pay attention to the sugar on them. Frozen peaches tend to not be sweet enough and canned are usually too sweet. For canned peaches, drain them first. For frozen peaches, you can cook them from frozen (just add 5-10 extra minutes of baking time), or you can thaw them first (drain off any excess peach juice) and keep the baking time the same.

    What Peaches are Best for Baking?

    If you’re headed to the grocery store for peaches to bake with, go for the freestone peaches. They can be yellow or white, but when you cut into them, the pit will fall right out. They are sweet, a little bit tangy and full of flavor. Perfect for baking crisps, cobblers, pies and crumbles! For a list of my favorite freestone peaches, head to our peach cobbler post!

    A photo of a bowl of peach crisp with golden oatmeal topping.A photo of a bowl of peach crisp with golden oatmeal topping.

    How to Make Perfect Peach Crisp

    1. Add all the filling ingredients (peach slices, butter, cinnamon, sugar and cornstarch) to a large bowl and fold them gently together until combined.
    2. Pour the mixture into a greased 9×13-inch baking dish.
    3. In a different bowl, add the oats, flour, brown sugar, cinnamon and salt and stir them together.
    4. Then add some cold butter and use a fork or pastry cutter to cut the butter into the mixture. Once it is mixed together pretty well, you can get in there with your hands and mix it into a paste.
    5. Sprinkle the topping all over the peaches.
    6. This peach crisp can be baked in a dutch oven or in the regular oven. In a dutch oven place 10 briquettes on the bottom and 14 briquettes on the top for 30-40 minutes. In the regular oven, bake at 350 degrees for 30-40 minutes.
    7. The top will be crisp and golden brown like a cookie when it is done. Serve it with a scoop of vanilla ice cream on top (or whipped cream) while it’s still warm!

    These instructions can also be found in the recipe card below where you can save or print the recipe.

    How to Easily Peel Peaches

    I’ve written up all the details for peeling peaches in our Brown Sugar Peach Pie Bars post, so head that way! You also don’t have to peel them at all for this recipe, but I know some people are anti peach skin in desserts. I’ve also included tips in the notes in the recipe card below for peeling peaches.

    A photo of a bowl of peach crisp with a scoop of vanilla ice cream on top.A photo of a bowl of peach crisp with a scoop of vanilla ice cream on top.

    How to Reheat Peach Crisp

    To reheat, place leftovers in the oven at 350 degrees F for 15 minutes. That will keep the top nice and crispy. If you don’t care about the top being crispy, you can always zap a serving in the microwave for about 30 seconds.

    Does Peach Crisp Need to be Refrigerated?

    Peach crisp can be left out at room temperature for a couple of days. If you aren’t going to eat it that quickly, store it in an airtight container in the refrigerator for up to 4-5 days.

    Can Peach Crisp Be Frozen?

    Baked fruit crisps freeze well for up to 3 months. The crisp should be cooled, wrapped in plastic and aluminum foil, and then frozen. When you’re ready to eat it, let it thaw in the fridge overnight and then reheat it in the oven at 350 degrees F for 15-20 minutes.

    How Long Does Peach Crisp Last? 

    Peach crisp will keep for 2-3 days at room temperature, or 4-5 days in the refrigerator.

    Can I Make This Gluten-Free? 

    If you want to swap the all-purpose flour for a gluten-free flour, feel free. However, we haven’t tried any other flours, so we can’t speak to which gluten-free alternative will work best. 

    A photo of a bowl of peach crisp with golden oatmeal topping.A photo of a bowl of peach crisp with golden oatmeal topping.

    Tips for Making Homemade Peach Crisp

    • If you aren’t much of a peach fan, you could give this recipe a try using apples or blackberries instead. 
    • Note that old-fashioned or rolled oats are best for the peach crisp topping. Old-fashioned oats crisp up better and stay slightly chewy after being baked. 
    • If your peaches are super ripe and sweet, you may not need to use the full 1/4 cup of sugar called for in the filling. 
    • Try a crazy delicious twist on this classic peach crisp by smoking it in a smoker instead of baking it. It adds a whole new level of deliciousness to it! Head to our Smoked Peach Crisp post for all the details!

    If you are looking for an old classic peach dessert recipe, then this is the best peach crisp recipe out there! The peaches are juices and bursting with flavor and the topping is crunchy and so buttery rich! You won’t be able to resist going back in for seconds!

    More Peach Desserts:

    Servings: 8

    Prep Time: 10 minutes

    Cook Time: 40 minutes

    Total Time: 50 minutes

    Description

    This peach crisp recipe is the BEST! The peaches become gooey as they cook, and the topping tastes like a warm oatmeal cookies!

    Prevent your screen from going dark

    • Preheat oven to 350 degrees F.

    • In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.

      6-8 Peaches, 2 Tablespoons Unsalted Butter, 1 teaspoon Cinnamon, 1/4 Cup Brown Sugar, 2 Tablespoons Cornstarch

    • Place fruit mixture in bottom of a greased dutch oven or 9×13-inch pan.

    • In a separate bowl, add the oats, brown sugar, flour, cinnamon and salt. Stir to combine.

      1 1/2 Cups Old-Fashioned Oats, 3/4 Cup Brown Sugar, 1 Cup All-Purpose Flour, 1/2 teaspoon Cinnamon, 1 Pinch Salt

    • Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste.

      3/4 Cup Butter

    • Spread topping mixture over fruit.

    • Bake for 30-40 minutes or until done. Let cool for about 10-15 minutes and serve with ice cream!

    • To peel peaches, start with perfectly ripe peaches. If they are under ripe at all, the only way to peel them is by poaching them in hot water and cooling in cold water. Then use a paring knife to peel the skin off of the fruit. If the fruit is ripe, gently peel the skin off of the fruit with a paring knife by starting to cut and then as the skin loosens, grab it with your thumb against the knife and gently peel.
    • The top should be crisp like a cookie when it is done. If it is still soft. you need to keep baking.

    Serving: 1cupCalories: 452kcalCarbohydrates: 63gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 166mgPotassium: 253mgFiber: 4gSugar: 36gVitamin A: 987IUVitamin C: 5mgCalcium: 47mgIron: 2mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes

    Cuisine: American

    Recommended Products

    A photo of a bowl of peach crisp with a scoop of vanilla ice cream on top.A photo of a bowl of peach crisp with a scoop of vanilla ice cream on top.

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    Sweet Basil

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  • Easy Strawberry Rhubarb Crisp – Oh Sweet Basil

    Easy Strawberry Rhubarb Crisp – Oh Sweet Basil

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    This strawberry rhubarb crisp is pure comfort with the perfect balance of sweetness and tartness and a buttery oat topping. I always eat it a la mode!

    I grew up with a rhubarb obsessed father. Is it a generational thing? I’m going to bet most people these days have never even tried rhubarb yet everyone’s Mom and Dad seem to love it. I hated it. I mean, wouldn’t even touch the stuff! I’m still a bit weird about it depending on how it is used, but cook it down with sweet berries and sugar and I don’t even know how to explain it, it becomes a whole new creature! It’s so good!!

    Recommended Equipment

    Before You Begin…

    Get about 3 cups of water boiling over high heat. You’ll use the boiling water to soften and prep the rhubarb for the crisp. Rhubarb can be quite bitter but letting in sit in boiling water for a couple of minutes will dull the bitterness.

    Ingredients for Strawberry Rhubarb Crisp

    For the Filling

    • Rhubarb: A vegetable that has edible stalks that are usually pink in color. It is quite sour like a lemon but it becomes sweeter as it cooks. It is a great source of antioxidants, fiber and vitamin K.
    • Strawberries: You will want to wash and hull the strawberries before cutting them up.
    • Sugar: Helps sweeten the filling.
    • Brown Sugar: Adds richness and sweetness to the filling.
    • Sure Gel Ultra Gel: Thickens the filling so that the filling isn’t water. You can also use flour or cornstarch.
    • Lemon Zest: Adds an extra pop of flavor and brightness
    • Cardamom: A spice commonly used in Indian food that has a complex flavor that is floral but also citrusy.

    For the Topping

    • Old Fashioned Rolled Oats: You can use quick oats too but I love the texture and chewiness the old fashioned oats add.
    • Brown Sugar: Adds sweetness to the topping
    • Flour: Adds structure to the topping
    • Cinnamon: Adds warmth and flavor
    • Salt: Enhances all the flavors of the topping
    • Unsalted Butter: Adds flavor and binds all the ingredients together

    The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the ingredients so keep on scrolling down for all the details.

    a photo of an unbaked strawberry rhubarb crisp topped with chunky buttery oat topping.a photo of an unbaked strawberry rhubarb crisp topped with chunky buttery oat topping.

    What are Substitutes for Ultra Gel?

    I prefer ultra gel over flour or cornstarch for thickening. I feel like there’s a flavor that accompanies both whereas the ultra gel is flavorless. But if you don’t have ultra gel or you don’t want to buy it, you can use flour or cornstarch.

    Can I Use Frozen Fruit?

    Yes, thaw both the rhubarb and strawberries completely and drain off any excess juices.

    a photo of a strawberry rhubarb crisp in a circular white ceramic baking dish with a serving removed so you can see the juicy bright red fulling and butter oat topping.a photo of a strawberry rhubarb crisp in a circular white ceramic baking dish with a serving removed so you can see the juicy bright red fulling and butter oat topping.

    How to Use Rhubarb in a Dessert

    I don’t like the bitterness or crunch of undercooked rhubarb. Pouring the boiling water over the top will tackle that.

    Why is My Rhubarb Crisp Watery?

    Both strawberries and rhubarb contain a lot of water and as they cook, they release their juices. Now, this isn’t a bad thing because those juices taste delicious, but you want to make sure you have your thickening agent (ultra gel, cornstarch or flour) mixed into the filling well.

    a photo of a serving of strawberry rhubarb crisp topped with two scoops of melting vanilla ice cream.a photo of a serving of strawberry rhubarb crisp topped with two scoops of melting vanilla ice cream.

    Want More Topping?

    If you’re like us and you loooove the topping, do 1 1/2 cups oats, 1 1/2 cups brown sugar, 3/4 cup butter, 1/4 teaspoon salt and 1/2 teaspoon cinnamon. It’s my favorite part of the whole dish. That’s the same amount you should use for a 9×13″ as well, you’ll just want to 1.5 times the filling for a 9×13.

    How to Eat Rhubarb Crisp

    As with any fruit crisp dessert, I highly recommend eating it warm with a scoop or two of vanilla ice cream! Heaven!

    Topping rhubarb crisp with a dollop of whipped cream is also divine! And for some reason, it feels like if you don’t top it with anything, it changes from a dessert to a suitable breakfast food! What think ye?

    a photo of a strawberry rhubarb crisp in a round baking dish and a serving missing so you can see the juice red filling and the crunchy buttery oat topping.a photo of a strawberry rhubarb crisp in a round baking dish and a serving missing so you can see the juice red filling and the crunchy buttery oat topping.

    Making Ahead, Freezing and Storing

    The topping can be made a day ahead as well as frozen in a ziploc for 3-4 months. The entire dish can be frozen pre baking and post baking. Wrap in plastic wrap and foil and freeze. Bake for 50-60 minutes after removing the plastic wrap and replacing the foil straight from frozen.

    Store strawberry rhubarb crisp in the refrigerator and make sure it is covered. It will keep for 4-5 days.

    a photo of a serving of strawberry rhubarb crisp in a bowl topped with two scoops of melting vanilla ice cream.a photo of a serving of strawberry rhubarb crisp in a bowl topped with two scoops of melting vanilla ice cream.

    Skip the strawberry rhubarb pie and try this strawberry rhubarb crisp instead! On second thought, don’t skip the pie…have BOTH! You will know summer has arrived when your devouring a serving of this warm comforting dessert!

    Fruit Crisps for Every Season

    Servings: 8

    Prep Time: 15 minutes

    Cook Time: 30 minutes

    Total Time: 45 minutes

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    • Place the rhubarb in a bowl. Boil about 3 cups of water over the stove on medium high heat. Pour over the rhubarb, let stand 2 minutes and then drain and pat dry.

      4 Cups Rhubarb

    • Prepare the topping. Mix the dry ingredients together and then chop the butter into bite sized pieces. Mix the butter into the dry ingredients until it begins to stick together in clumps. Set aside.

      1 Cup Old Fashioned Rolled Oats, 1 Cup Brown Sugar, 3/4 Cup Flour, 1/2 teaspoon Cinnamon, 1/4 teaspoon Salt, 1/2 Cup Unsalted Butter

    • In a large bowl, add the rhubarb, strawberries, sugars, cardamom, lemon zest and ultra gel. Fold together and pour into a deep dish pie dish or an 8×8″ baking dish that has been greased. You can even do a 9×13 but you will need to do 1.5 times the fruit filling mixture.

      4 Cups Strawberries, 1/2 Cup Sugar, 1/2 Cup Brown Sugar, 1/4 teaspoon Cardamom, 3 Tablespoons Sure Gel Ultra Gel

    • Top with the crisp topping and bake at 350 for 30 minutes.

    Serving: 1cupCalories: 433kcalCarbohydrates: 77gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 95mgPotassium: 395mgFiber: 4gSugar: 57gVitamin A: 426IUVitamin C: 47mgCalcium: 112mgIron: 2mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes, Over 100 Favorite Fruit Dessert Recipes

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  • The Best Apple Crisp Recipe [+ Video] – Oh Sweet Basil

    The Best Apple Crisp Recipe [+ Video] – Oh Sweet Basil

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    We’ve tried a lot of recipes out there but this is hands down the best apple crisp recipe we’ve found and it can totally be made ahead or frozen.

    The apples are coated in a heavy cream and flour mixture to make them all saucy and caramel-y (no, that’s not a word but go with it) and then the oat topping is like a giant, cinnamon oatmeal cookie. It’s wonderful — this is seriously the BEST apple crisp recipe

    Creating This Apple Crisp Recipe

    There are probably 5 million recipes out there for apple crisp and this is certainly the season for all of those recipes to be all over Pinterest. Maybe we are a tad crazy to be posting this, but I happen to absolutely love hot apple crisp with a scoop of creamy, melty vanilla ice cream. Cade likes to drizzle a little caramel sauce or dulce de leche over the top of his ice cream but I’m a classics girl so I like it just how I grew up with it. 

    My family loved crisps and cobblers growing up almost as much as we loved our musicals. Tell me you love them too. What’s your favorite? If you haven’t watched any, well you better get on that or I’m going to be knocking at your door. Seriously. And while you watch them make this homemade apple crisp.

    a photo of a large glass bowl full of peeled apple slices coated in a creamy sugar and cinnamon mixture ready to be baked.

    Homemade Apple Crisp Ingredients

    This apple crisp has two main parts: the apple filling and the crisp topping.

    For the filling, you’ll need:

    • Apples
    • Butter
    • Flour
    • Lemon Juice
    • Heavy Cream
    • Vanilla
    • Brown Sugar
    • Granulated Sugar
    • Cinnamon
    • Nutmeg
    • Salt

    For the crisp topping, you’ll need…

    • Flour
    • Old-Fashioned Oats
    • Brown Sugar
    • Cinnamon
    • Salt
    • Unsalted Butter

    We didn’t want to deviate too far from the classic apple crisp recipe, because why mess with a good thing, right? The measurements for each ingredient can be found in the recipe card at the end of the post.

    a photo of several bowls full of all the different ingredients for apple crisp toppinga photo of several bowls full of all the different ingredients for apple crisp topping

    What Are the Best Apples for Apple Crisp?

    When choosing apples for this easy apple crisp, you want an apple that holds its structure when cooked so you don’t end up with mush. Granny Smith, Jonagold, Honeycrisp, Braeburn, and Pink Lady are all excellent apples for baking. You could even use a blend of baking apples for a more unique flavor, if desired. I love using a few tart apples like Granny Smith with a few sweeter apples like Honeycrisp.

    How to Make Apple Crisp

    This homemade apple crisp couldn’t be easier to make!

    1. Prep: Preheat the oven. Spray your baking dish. Peel and slice your apples.
    2. Filling: Prepare the sauce that will coat the apples and then fold in the apples. Then spread the apples in the prepared baking dish. See picture below.
    3. Topping: Combine all the ingredients, except the butter, in a bowl and then cut in the butter with a pastry cutter. Top the apples with the oat topping.
      • PRO TIP: As the butter begins to be incorporated into the mixture, switch to using your hands and squeeze and mix everything together until it is like a very thick dough and no flour remains. We like clumps so I squeeze together little clots of dough to sprinkle over the top.
    4. Bake: Cover the baking dish with foil and bake for about half the time and then remove the foil and bake until golden brown and bubbling around the edges.
    5. Wait: You’ll need to wait 5-10 minutes before serving the apple crisp since it’s molten hot when it’s first taken out of the oven.
    6. Serve: If you have some on hand, add a scoop of vanilla ice cream to your apple crisp! 

    The complete instructions can be found in the recipe card down below so keep scrolling for all the details.

    Tips for Making Apple Crisp

    You’ll want to peel and slice the apples quite thinly when making the filling. If the apples are sliced too thickly, they won’t break down very much while they bake and your filling won’t become jammy. But if you slice them too thinly, they’ll turn to mush in the oven. Just use your best judgement here! 

    After you’ve made this easy apple crisp once as written, feel free to play around with the spices a bit. If you prefer more cinnamon, add more in. You could even add in other warming spices, like cloves and ginger. You could also experiment with the topping too by adding some chopped pecans or walnuts for nutty flavor.

    Also note that your butter should be cold when you cut it into the topping mixture. If the butter is too warm, the crisp topping with be more like mush and it won’t sprinkle easily over the apple filling.  

    What is the Difference Between a Cobbler, Crisp and Crumble?

    I don’t see any need to distinguish between the three because they are all a yes from me…always! But if you want to get technical, a cobbler typically is topped with a sweet batter topping, like our peach cobbler. The topping for a crisp or crumble is usually oat based.

    a photo of a large serving spoon scooping out a serving of warm apple crisp topped with scoops of vanilla ice cream.a photo of a large serving spoon scooping out a serving of warm apple crisp topped with scoops of vanilla ice cream.

    How to Reheat Apple Crisp

    You can easily reheat apple crisp in the oven. Simply place the leftovers in the oven at 350ºF for 15 minutes.

    Or, you can reheat apple crisp in the microwave. Microwave single servings for 30-40 seconds at a time until warmed through.

    How to Freeze Apple Crisp

    To freeze apple crisp, prepare as directed, then let it cool completely. Cover it with a double layer of foil and freeze for up to 3 months. When ready to serve, thaw overnight in the fridge and then warm in a 350ºF oven.

    a close up photo of a homemade apple crisp with a scoop removed so you can see the tender spiced apples inside.a close up photo of a homemade apple crisp with a scoop removed so you can see the tender spiced apples inside.

    Can I Double This Apple Crisp Recipe? 

    Most likely, yes! You’ll need to bake it in a 9×13-inch pan if you double the recipe, but the bake time should be about the same. 

    How to Make Apple Crisp Ahead of Time

    You can make the filling for the apple crisp up to a day ahead of time. The lemon juice in the filling should keep the apples from browning too much. The oat topping can also be made ahead of time (up to 3 days) and stored separately in an airtight container in the fridge.

    When you’re ready to bake it, simple add the apples to your prepared baking dish and top the oat topping and bake as directed.

    Watch How this Homemade Apple Crisp is Made…

    a photo of a large serving of warm apple crisp on a white dessert plate topped with a scoop of vanilla ice cream with a spoon sitting on the side

    You can’t call it fall until you’ve had a large serving of homemade apple crisp topped with a scoop of vanilla ice cream! This is the perfect fall dessert and always a total crowd pleaser. The apples are creamy, warm, tender, and perfectly spiced. The crunchy, buttery oat topping is the perfect contrasting texture. This is the best apple crisp recipe you’ll find!

    a photo of a serving of homemade apple crisp in a small bowl topped with a large scoop of vanilla ice cream.

    More Easy Apple Desserts: 

    Servings: 8 servings

    Prep Time: 20 minutes

    Cook Time: 45 minutes

    Resting Time: 5 minutes

    Total Time: 1 hour 10 minutes

    Description

    We’ve tried a lot of recipes out there but this is hands down the best apple crisp recipe we’ve found and it can totally be made ahead or frozen.

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    For the Apples

    • Place the melted butter in a large bowl, and whisk in the flour, lemon juice, heavy cream, and vanilla until smooth.

      4 Tablespoons Butter, 4 Tablespoons Flour, 1 Tablespoon Lemon Juice, 4 Tablespoons Heavy Cream, 1/2 teaspoon Vanilla

    • Add the sugars and seasonings and whisk again until smooth.

      1/4 Cup Brown Sugar, 1 Tablespoon White Sugar, 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, Dash of salt

    • Add the apples and gently fold to coat entirely.

      4-5 Honeycrisp or Gala Apples

    • Spread the apples in the bottom of a baking dish and set aside.

    For the Topping

    • In a large bowl, add the flour, sugar, seasonings and oatmeal.

      1 Cup Flour, 1 1/2 Cups Old Fashioned Oatmeal, 1 1/2 Cups Brown Sugar, 1 teaspoon Cinnamon, Dash of Salt

    • Stir everything together.

    • Add the butter cubes and using a pastry cutter begin to cut in the butter. As the butter begins to be incorporated into the mixture, switch to using your hands and squeeze and mix everything together until it is like a very thick dough and no flour remains. We like clumps so I squeeze together little clots of dough to sprinkle over the top.

      3/4 Cup Unsalted Butter

    • Top the apples with the mixture and bake for 25 minutes or until lightly golden in color, to p with foil and return to the oven for another 20 minutes.

    • Cool for 5-10 minutes and serve with vanilla ice cream.

    *Note that your butter should be cold when you cut it into the topping mixture. If the butter is too warm, the crisp topping with be more like mush and it won’t sprinkle easily over the apple filling.  
    this apple crisp can be prepared and frozen to bake later, or baked and frozen for up to 3 months.

    Serving: 1cupCalories: 569kcalCarbohydrates: 82gProtein: 4gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 66mgPotassium: 231mgFiber: 4gSugar: 58gVitamin A: 868IUVitamin C: 5mgCalcium: 69mgIron: 2mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes

    Cuisine: American

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