How do I adjust apple crisp cooking time for muffin-size crisps?
My usual apple crisp recipe is here, except that I generally use a third of the recommended sugar and three or four times the necessary cinnamon.
I'd like to experiment with variations on the recipe (e.g. adding flour to the filling, putting nuts in the crumble) but I don't really want to make multiple whole apple crisps, because of lack of ingredients, lack of people to eat them, etc.
I'm thinking about making multiple mini-crisps in a muffin tin. This also has the advantage that they will be side by side for easy comparison. But I'm not sure how (if at all) to adjust the baking time. Help?
Best Answer
According to the book Kitchen Companion, when you take a square cake and cook it as cupcakes, you cut the baking time by 40-60%, depending on the relative depths of the two pans. I'd assume the relative cooking time for a crumble to be similar, which would mean 25-35 minutes.
There are also a number of apple crisp/crumble recipes on the web done in muffin cups or small ramekins, and their cooking times range from 14 minutes, to 25 minutes, to 35 minutes. The 35 minute ones sound the most similar to what you're doing, so I'd say start checking them at 20 minutes, but expect 30ish.
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Can you make apple crisp in muffin tin?
Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins. Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.How long do u cook apple crisp?
Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.How do I know when my apple crisp is done?
Bake in the preheated oven for about 45 minutes. The apple layer should be bubbling and the surface of the crumble should be an even medium golden brown. If you are using a shallower, slightly larger baking pan like a 9x9, watch it closely, the crumble may be done in 5 or 10 minutes less time.How do you keep apple crisp from being runny?
The key to a great apple filling is making sure the fruit is cooked thoroughly preventing a runny sauce. Undercooking commonly happens when tart apples are tossed raw with a flour-dusting, then baked. The topping cooks faster, so the filling never softens, and the juices don't thicken up.The BEST Apple Crisp!
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