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((Short description|Apple-based dessert with streusel topping))
((More citations needed|date=February 2013))
((Infobox prepared food
| name             = Apple crisp
| image            = Applecrisp.jpg
| image_size       = 250px
| caption          = Apple crisp with a scoop of vanilla ice cream
| alternate_name   = Apple crumble
| region           = ''Everybody's Cookbook'': [[United States|US]]
| creator          = 
| course           = 
| served           = 
| main_ingredient  = ((hlist|[[Apple]]s|[[butter]]|[[sugar]]|[[flour]]|[[cinnamon]]|[[oat]]s| [[brown sugar]]|[[ginger]]|[[nutmeg]]))
| variations       = 
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))

'''Apple crisp''' is a [[dessert]] made with a [[streusel]] topping. In the US, it is also called '''apple crumble''', a word which refers to a [[apple crumble|different dessert]] in the UK, Canada, Australia, and New Zealand.<ref>Ezinearticles.com Jason McDonald, December 29 2008; CanadianLiving, July 6, 2015; Puddings and Pies, Barbara J. Grunes, 1991, ((ISBN|0-89909-329-9)), pp. 136-137</ref>

Ingredients usually include cooked apples, [[butter]], [[sugar]], [[flour]], [[cinnamon]], and often [[oat]]s and [[brown sugar]], [[ginger]], and/or [[nutmeg]]. One of the most common variants is ''apple rhubarb crisp'', in which the [[rhubarb]] provides a tart contrast to the apples.

Many other kinds of fruit [[crisp (dessert)|crisps]] are also made, these may substitute other fruits, such as [[peach]]es, [[berries]], or [[pear]]s, for the apples.

==History==
Apple crisp is a relatively modern dish. It is notably absent from the first edition of the ''[[Fannie Farmer Cookbook]]'' (1896), which is a comprehensive collection of American recipes.

The earliest reference to apple crisp in print occurs in 1924, with a recipe in the ''Everybody's Cook Book: A Comprehensive Manual of Home Cookery'', [[Isabel Ely Lord]] [Harcout Brace and Company: New York] 1924 (p.&nbsp;239). In 1924, apple crisp also makes an appearance in a newspaper article in the ''Appleton Post Crescent'' on Tuesday, December 9, 1924 (Appleton, Wisconsin). Its popularity further spread during [[World War II]], when food rationing limited access to pastry ingredients used for making [[apple pie]]s.<ref>((cite news |url=https://www.theguardian.com/lifeandstyle/2008/oct/18/crumble-cobbler-recipes|title=Simply the best|access-date= 2010-04-14|author= Hugh Fearnley-Whittingstall|date= 18 October 2008|location=London|work=The Guardian))</ref>

Despite its relatively recent invention, apple crisp or crumble has become an American and British [[tradition]] especially during the autumn, when [[apple]]s are plentiful. The dish is also very popular in Canada, especially in areas where berries and fruit are readily available.

Variations of this dish are much older, for example, a recipe for apple pandowdy is in ''Miss Corson's Practical American Cookery'', 1886.<ref>((cite book|last=Corson|first=Juliet|title=Miss Corson's Practical American Cookery|url=https://archive.org/details/misscorsonspract00cors|year=1886|publisher=Dodd, Mead & Company|location=New York|pages=[https://archive.org/details/misscorsonspract00cors/page/485 485]))</ref>

==Similar dishes==
[[File:Apple Goodie crisp.JPG|thumb|left|An apple crisp dessert]]
There are a number of desserts that employ [[apple]]s with sweet toppings, but none of them are the same as apple crisp, making them not so much variants, but instead other related apple desserts.

[[Apple Brown Betty]] (or apple pudding) consists of alternating layers of apples and sweetened buttered [[bread crumbs]] or [[Cracker (food)|crackers]], often with a sauce.

Apple cobbler (also known asapple slump, apple grunt, and apple pandowdy) is an old recipe in which the baked apples are topped with a [[Cobbler (food)|cobbler]] crust formed of [[batter (cooking)|batter]], [[pie crust]] or [[biscuit (bread)|baking powder biscuit]] dough.  The topping may be dropped onto the top of the [[apple]]s in clumps, which have a 'cobbled' appearance, thus the name.  Apple pan dowdy most commonly features a pie crust, which is broken ("dowdied") before serving: it is a pie, not a cobbler. A 'grunt' is a cobbler cooked on top of the stove and a 'slump' is fruit and biscuit dumplings which is turned upside down after being baked so that the fruit is slumped into the fruit with a fork.<ref>Grunes, p. 134</ref>  

[[Apple crumble]] is a British pudding similar to the apple crisp that originated during [[World War II]] food rationing.((cn|date=August 2022)) The [[crumble]] topping is made of butter, flour, and [[brown sugar]] rolled together so that it resembles [[breadcrumb]]s. Care must be taken to balance the correct amount of crumble with the fruit, or else the filling may seep through and spoil this crust. Crumble is traditionally served with [[custard]], but today it is sometimes served with cream or ice cream. Crumbles made from apples, and sometimes other fruits, are also common in Australia, New Zealand and Ireland.

[[Eve's pudding]] is a British dessert that is essentially a [[sponge cake]] atop the apples. The name may originate from the biblical reference to [[Eve]] and the apple in the [[Garden of Eden]].

==See also==
* [[Apple pie]]
* [[Cottage pudding]]
* [[List of apple dishes]]
* [[List of desserts]]
* [[List of pies, tarts and flans]]

==References==
((reflist))

==External links==
((Commons category|Apple crisps))
((cookbook|Apple Crisp))
*[http://www.foodtimeline.org/foodpies.html#applepie Food Timeline history Notes: Apple Pie]

((American pies))
((Apples))

((DEFAULTSORT:Apple Crisp))
[[Category:American pies]]
[[Category:Apple dishes|Crisp]]

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