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Thread: can apple crisp be made in advance?

  1. #1
    Join Date
    Apr 2001
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    Manalapan, New Jersey
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    can apple crisp be made in advance?

    i'm having company over and was thinking if i could make an apple crisp in advance and then reheat it, it would be much easier and i could spend more time with my guests. would that be ok? or could i cut up the apples in advance and use a little lemon juice on them and put the crisp together and then bake later? btw i'm making CL's caramel apple crisp from a few years back.
    tia

  2. #2
    Join Date
    Apr 2002
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    I prepare the base and the topping in advance but keep the topping in a plastic bag until I'm ready to assemble and bake.
    Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt

  3. #3
    I've done the same thing as Canice. Then, I just pop it in the oven while we're eating.

  4. #4
    Join Date
    Oct 2004
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    Canada
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    Quote Originally Posted by Canice
    I prepare the base and the topping in advance but keep the topping in a plastic bag until I'm ready to assemble and bake.
    Is this the same day or a day ahead? I have to make mine up the night before and am worried that the apples will go brown, even if they're sprinkled with lemon juice.

  5. #5
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    I always make it the day before; according to the person who wrote the recipe the topping will keep in the refrigerator for two days in a zip-top bag or in the freezer for a week.

    My recipe calls for lemon juice but I have no idea whether the apples brown at all; with the topping and the baking no one would ever notice. (FWIW, though, "sprinkling" with lemon juice isn't sufficient - you really have to toss them well.)
    Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt

  6. #6
    Join Date
    Oct 2003
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    I'm not sure why the apples browning is an issue. They're going to be baked, and then they'll be......brown!

    Bob

  7. #7
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    'zackly. You put it better than I.
    Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt

  8. #8
    Join Date
    Nov 2002
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    South Lake Tahoe, CA
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    In my experience, apple crisp is very forgiving. I usually prepare it a few hours ahead (some lemon juice and covering it with the topping keeps the apples from browning). However, if I know I am really going to be pressed for time (coming home after some daylong activity and needed to have dinner on the table in less than an hour, for example), I have made and baked the crisp ahead, and reheated it either in the oven or the microwave.

    Kay

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