History and Origin of Apple Crisp
Apple crisp is a popular dessert with its roots in traditional Anglo-Saxon cuisine, particularly in England during the 19th century. Its simple preparation and the use of accessible ingredients made it a favorite in rural and family households. Over the years, apple crisp has evolved and been adapted in different Latin American countries, receiving various names depending on the region.
In Mexico, for example, it is commonly known as "apple topping," while in countries like Argentina and Chile it is called "apple crumble" or simply "crumble," adopting the English term. In other Central American countries, it may be referred to as "crispy apple tart" or "baked apple dessert with a crust." This dessert stands out for its combination of baked apples with a crunchy topping, which can vary in ingredients and texture.
The versatility of apple crisp allows for the addition of different elements to enrich its flavor, such as spices, dried fruits, or even cheeses, which adds personality and a regional touch to this traditional recipe.
How to Prepare Apple Crisp with Cheese II
Preheat the oven to 325 degrees.
Peel, core, and slice the apples.
Place the apples in a greased 8 x 8 baking dish.
Combine sugar, brown sugar, lemon zest, cinnamon, and coriander.
Sprinkle over the apples.
Mix well with your hands.
Combine water or cider and lemon juice.
Sprinkle the mixture over the apples.
In a medium bowl, combine the ingredients for the topping: flour, sharp cheese, salt, and butter.
Mix until crumbly.
Place the topping over the apples, pressing down with your hands.
Bake for 55-60 minutes until the topping is golden and the center is bubbly.
Serve hot with cream, whipped topping, or ice cream.
