Apple crisp for Thanksgiving

[Anonymous]

I am making an apple crisp for Thanksgiving and the host lives 2 hours away. Can I make it the night before and reheat at the host's house? Or should I make the whole crisp at home and then bake at the house (I am worried the top might get soggy)? Or should I prep the apples and the topping at home and assemble and bake at the house (worried the apples might brown)? Thanks for your suggestions!

[Anonymous]

I think you can make the whole thing in advance and then reheat.

If you want to be super-fresh and extra fancy, you could cook the main part in advance and then take the crumble topping separately packaged, and put it on before you heat it up while you're there. But personally, I think that's a lot of bother--I'd just advance the whole thing and then reheat.

Most people are going to put ice cream or whipped cream on it anyway, so they're not going to notice your super-fresh crumble topping.

[Anonymous]

Anonymous[b wrote:]I think you can make the whole thing in advance and then reheat. [/b]

If you want to be super-fresh and extra fancy, you could cook the main part in advance and then take the crumble topping separately packaged, and put it on before you heat it up while you're there. But personally, I think that's a lot of bother--I'd just advance the whole thing and then reheat.

Most people are going to put ice cream or whipped cream on it anyway, so they're not going to notice your super-fresh crumble topping.

This is what I would do as well. And now I'm sad we're not having that on Thanksgiving....

[Anonymous]

Make the whole thing in advance. Oven & kitchen space is always limited on thanksgiving. Reheat once all of the main corse dishes are finished & make sure to pick up vanilla ice cream!

[Anonymous]

Also, would you mind posting your recipe? I'm looking for an addition to the usual pies.

[Anonymous]

OP here, thank you! Any suggestions for reheating? Foil on or off? How long?

I just did a test run today and here is what I did. I did not follow a recipe, but it turned out great. I am making them in ramekins and did this for each serving:

One granny smith apple, peeled, and chopped. I added a tsp of maple syrup, and a sprinkle of cinnamon and salt and mixed.

For the top, I used 1 tablespoon flour, 1 tablespoon unsalted butter, 2 tablespoons coconut sugar, 2 tablespoon quick cook oats, and a sprinkle of cinnamon and salt. I mixed that together until crumbly.

I put the apples in the ramekin and topped with the crust and baked at 350 for 30 minutes.

Sorry, I am typing quickly so I apologize for any grammar and spelling errors.

[Anonymous]

Disagree with OPs. You need to bring them to MY house and i'll warm the up for you. Promise. Nice and toasty....mmmmmmmmmmm

[Anonymous]

You're golden. They're going to be great. Move on to your next worry.

Now, you could add some pecan bits if you wanted to. Or some brown sugar in addition to or instead of your coconut sugar. But really, you're golden.

[Anonymous]

Also, with grannies, I'd use whipped cream, not ice cream. But you could offer a choice.

[Anonymous]

Anonymous wrote:Also, would you mind posting your recipe? I'm looking for an addition to the usual pies.

I'm not the OP, but if you are looking for a variation on apple crisp, and love cranberries (I DO!!!!!! Bordering on obsession!)

this is a great recipe I've been making for years

http://allrecipes.com/recipe/cranberry-glop/

(I'm not the person who posted it on allrecipes)

[Anonymous]

I think the best option for freshness would be to assemble it the night before and bake it the morning of before you head over. Then put it under the host's broiler to brown and crisp the crust immediately before serving (if there is a broiler/high heat/no foil step in your recipe skip that step until you're at the host's house). I think a fresh crust adds a lot, and if it was baked the same day and not refrigerated, the broiler should get it warm enough without having to bake it again.

It would taste slightly better if you baked the whole thing there but if I were hosting Thanksgiving and a guest asked to use my oven for an hour I would fantasize about killing her.

[Anonymous]

Anonymous wrote:I think the best option for freshness would be to assemble it the night before and bake it the morning of before you head over. Then put it under the host's broiler to brown and crisp the crust immediately before serving (if there is a broiler/high heat/no foil step in your recipe skip that step until you're at the host's house). I think a fresh crust adds a lot, and if it was baked the same day and not refrigerated, the broiler should get it warm enough without having to bake it again.

It would taste slightly better if you baked the whole thing there but if I were hosting Thanksgiving and a guest asked to use my oven for an hour I would fantasize about killing her.

Great post and great advice!

[Anonymous]

bake it at home and reheat once there. just did that.

my recipe:

cut up apples, sprinkle with flour, sugar, cinnamon, orange zest
topping: flour, brown sugar, cinnamon, orange or mango juice, butter, sprinkle of ginger, add anything else (raisins, cranberries, pears)
very forgiving recipe…always tastes good.