Old recipe for crisp not turning out. What could be the culprit?
I’ve made the same apple crisp recipe for the past 10 years at least (Allrecipes.com’s Apple Crisp II). It’s very simple, nothing extraordinarily complicated. I’ve made it as written (minus the sugar on the apples) but the last two times the topping is not working out, like it used to. It’s dry and crumbling, like sand with some oats in it. It should be chewy with crunchy parts where it was browned in the oven. What could be the problem? I just realized I used old fashioned oats instead of quick cook, other than that, nothing has changed. Is the baking powder or baking soda bad? I’m scratching my head trying to figure this out!
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1 Comment
Not enough moisture in the topping to first cook then roast the topping.
So the mix goes directly to drying out.
Make again, reverting to the quick cooking oats.
If that doesn't restore the dish, check and fix as needed (one at a time) the oven temp, b soda and b powder....trying first the one you have most cause to suspect.